Guides

The entrance is barely two feet square. You have to crouch, remove your sword if you carry one, bow your head — and o...

Murata Juko (1422-1502), the tea master often placed at the beginning of wabi-cha, was born in Yamato Province, prese...

You open the packet, and a small flat pouch drops out. The tea inside is fine, almost powdery, and the bag barely mov...

Brew Gyokuro at 50–60°C for 90 seconds to 2 minutes. That low temperature is not a suggestion — it is the mechanism. ...

Orchid, peach skin, toasted grain, wet stone. Oolong can move through all of those notes in a single session, which i...

The cup pours a deep amber, almost mahogany at the edges, and the steam carries that familiar malt before anything el...

The auction hall in Mombasa opens at seven in the morning. By midday, hundreds of millions of dollars of tea will hav...

While Eisai brought tea to Japan, Myoe Shonin (1173-1232) planted it - first at Kozanji temple in Togano, northwest K...

An old man carried a portable tea set to the scenic spots of Kyoto — to riverbanks, temple gardens, hillside paths — ...

Tea cultivation in India began as a commercial project in the 1820s and 1830s, after British officials learned from t...

High on the ridge at Ali Shan, the tea pickers are out before the tour buses arrive. The air at 1,400 metres has a pa...

In 1662, Catherine of Braganza arrived in England from Portugal to marry King Charles II. She brought a chest of tea ...