Competition among Chinese food-delivery services was ratcheted up over the weekend as platforms engaged in a renewed round of ...

Part business story, part crime caper, part adventure saga, Sarah Rose's For All the Tea in China is the dramatic account of the greatest act of corporate espionage in history—how in 1848 a Scottish ...

A loved one of mine recently gifted me a jar of aromatic rose tea, a current wellness influencer fan fave. I was thrilled, not only because the tea itself — made from actual petals and buds of a ...

It now is assumed that the original “stud” China roses, which were brought out of China, actually were hybrids between the China rose (R. chinensis) and the tea rose (R. odorata).

For her, or for anyone with the slightest curiosity about tea, I can recommend “For All the Tea in China: How England Stole the World’s Favorite Drink and Changed History” by Sarah Rose.

Sarah Rose traces the adventures of British botanist Robert Fortune, who went deep inside the interior of China in the mid-19th century to gather seeds and samples of the country's most prized tea ...

Roses are also popular in the kitchen, especially in Middle Eastern, Indian, and Chinese cuisines. The aromatic petals add a delicate flavour and fragrance to dishes like cakes, jams, and sweet ...

He also showed that the Chinese were using poison to dye green tea. Rose has done well to extract a book from Fortune's three memoirs, among other sources. One thing missing, however, is an index.

The tea can be brewed using boiling water for around 3-4 minutes to fully release its flavors. With dried roses, the Qimen red tea becomes elevated, offering a multifaceted taste experience.