Why do some of the same tea leaves become green tea, some become black tea, and some become oolong tea, white tea, yellow tea and black tea? This book begins with the failure of the young tea merchant Shen Yan: he only placed tea by name, and ended up putting Dahongpao, Tieguanyin, and Anji white tea in the wrong place. Later, he followed the old tea master Chen Shouyi to travel all over the country, and then he realized that the six major categories of tea are not about the name, but the craftsmanship: killing green to lock in freshness, fermentation to bring red soup, shaking green to create oolong aroma, withering to leave white tea sweet, dull yellow to turn yellow tea soft, and post-fermentation to make black tea thicker over time. This book is not a boring tea encyclopedia, but a story about judgment, credibility and choice.
