The book covers the following chapters: Tea (Origin, Classification, Breeding etc.), Manufacturing, Types, Composition and Medicinal Properties of Tea (Camellia sinensis), Cultivation of tea and its varieties (Camellia sinensis), Planting a New Tea Crop, Leaves of Camellia sinensis:Ordinary Brewing Plant, The Chemistry of Tea Non-volatiles, The Chemistry of Tea Volatiles, Taste aroma, colour and bioactive constituents of Tea, Phytochemical, Pharmacological and Beneficial Effects of Green Tea, Technology For Processing of Green Tea, Purification Process Influence On Green Tea Extracts, Technology of Green Tea Extracts, Drying Technology on Quality of Green Tea, Green Tea Selenium-enriched, Development and Application of Se-enriched Green Tea, Withering in the Processing of Black Tea, Home-Processing Black and Green Tea, Chemical constituents analysis of white tea of different qualities, The manufacture of black tea, Antimicrobial Effects of Green Tea Extracts, Plant Economics of Tea Bag Plant Economics of Herbal Tea, Plant Economics of Tea Boutique, Plant Economics of Instant Tea, Plant Economics of Tea and Coffee Processing and Packaging.