The book surveys the origins and early folklore surrounding tea, follows its geographic spread and botanical characteristics, and explains methods of cultivation, harvesting, and preparation. It provides a classification and descriptive guide to varieties, examines common adulterations and techniques for detection, and offers practical instruction on testing, blending, and serving. The author summarizes chemical, medical, and dietary considerations, presents information on world production and consumption, and assesses the feasibility of cultivating tea in new regions. The approach is practical and instructional, intended to inform dealers, experts, and general readers about the commodity’s uses and trade.