I used to believe that tea should be tea. How did I go from dissing herbal tea to craving this strange murk?

Enjoyed by millions in India, masala chai, a spiced, sweetened black tea mixed with milk, is now popular around the world.

My love affair with Japanese green teas left no room for Chinese varieties in my life—until now.

Our executive food editor, Zanne Stewart, was served this tea by chef Ed Brown at The Sea Grill one evening when she was feeling ill. She asked for the recipe and now swears by its feel-good properties.

Going out for tea no longer means choosing between a bubble-tea parlor and a tea bag from a coffee chain.

Light, fragrant, and beautifully balanced, jaksul cha is exactly what I look for in a tea—so why had I never heard of it?

We won’t weigh in on the health benefits of antioxidants, but we can strongly endorse the flavor of this punch.

This is more of an infusion than a true tea, since it isn't made with tea leaves. You will have leftover spice tea to store.

This procedure—done mostly in a wok—is simple and produces a mean smoked duck. Try thin slices over a salad, or make smoked-duck sandwiches.

“Anyone who has spent time in any North African country has stories about mint tea so sweet that the glass sticks to their lips,” says Zadi. His version, though a strong tea, is light on the sweetening....