Chinese Tea: Science Behind the Leaf

Tea is a gift from China to the world. With a history of over 6,000 years in cultivating

and using tea, through their wisdom and diligence, our Chinese ancestors created myriad

flavors and aromas from this evergreen plant.

This tea book is intended by its author Li Wei and co-author Ma Shicheng as a

compendium of what they have learned over twenty years as tea researchers. It aims to

cover every aspect of the natural science of tea, and does so by following a logical

structure. First, it answers questions that nearly every tea drinker may ask, such as "How

does tea quality fit one’s personal preferences?" or "How is a cup of tea evaluated?"

This section suffices for the regular tea drinker. For those with a deeper adoration of

tea that wish to delve into the stories behind each cuppa’, the book further explains how

environmental and varietal factors influence tea quality, the development of tea trees,

the logic and methods behind naming teas, and the cultivation and farming of the tea

plant. Then, the authors explore how tea craftsmen transform ordinary green leaves

into varieties of teas, forming the core content of the book. Next, the methods of

storing and brewing tea are discussed. The second part of the book introduces China's

four major tea regions, each characterized by unique landscapes, climates and local

customs, ultimately influencing the types of teas produced and their usage. Tea is

consumed for its health benefits concerning both body and mind. Accordingly, the third

part of the book discusses how bioactive components in tea affect the prevention and

treatment of acute and chronic diseases in humans.

There is much more to tea than just fermented/unfermented leaves – from

where and how tea trees are grown, to the techniques used to turn them into tea, and to

how brewed tea can be enjoyed in the cup. Using Liubao tea as an example, this book

illustrates the efforts behind producing a standardized cup of tea. Local government

experts and researchers have developed and implemented a series of standards,

including national and local standards for Liubao tea, those on fresh leaf picking

techniques, production technology, geographical indication products, sensory evaluation,

packaging and transportation specifications, brewing and tasting methods, competition,

warehousing regulations, and export processing specifications.

"Chinese Tea: Science Behind the Leaf" is a book written for all tea lovers.

Welcome to the world of tea and, above all, have fun.