What makes a tea green or black? How do oxidation, terroir, and cultivar shape flavor? What defines quality in Fujian versus Darjeeling—or in the hands of a skilled taster? This comprehensive textbook offers an in-depth exploration of tea’s journey from botanical origin to brewed expression. Bridging agricultural science, processing techniques, global typologies, and advanced sensory analysis, The Art and Science of Tea equips students, professionals, and enthusiasts with the tools to evaluate and appreciate tea with rigor and nuance. Spanning traditional plucking standards and modern fermentation methods, cultural rituals and cupping protocols, colonial trade histories and contemporary innovations, this book unites theory with practice. It introduces readers to global styles—from yellow tea to pu-erh, jasmine to Lapsang—and guides them through professional tasting methodologies, flavor vocabulary, grading systems, and sensory mapping. Unlock the Secrets of Tea—from Leaf to Cup Why does one green tea taste like fresh grass while another hints at roasted chestnuts? What makes a Darjeeling so prized—or a pu-erh worth aging for decades? Inside, you’ll discover: The differences between green, black, oolong, white, yellow, and fermented teas - How terroir, harvest, and processing shape every cup - Classic teas from China, Japan, India, and beyond - How to taste tea like a professional—flavor wheels, cupping techniques, and vocabulary included - Tips on storage, brewing, blending, and buying with confidence From farm to teacup, this beautifully written and deeply researched book brings clarity to tea’s complexities. You’ll never see your teacup the same way again.