Hibiscus can be sweetened, spiced up, and cooled down for a choose-your-own-adventure tea.

A warming bowl of tea-soaked ochazuke starts with whatever’s in your pantry.

A trick from Zuni Café gives the maligned dried fruit a second life with tea.

Skip the sugary mix, forget the milk, and embrace jaggery and fresh ginger.

Iced tea with a sidecar of espresso has become the next-wave order for coffee nerds in the know.

Add hojicha to cakes, puddings, ice cream, and jellies for an unmistakably smoky, nutty flavor.

Tea is consumed all over the world, but only in the U.S. has it been so equated with femininity that some companies try to profit from the idea that drinking it makes you less of a man.

In one of the most militarized regions in the world, tea is both a daily celebration and an everyday struggle.