Learning tea, like any other subject, follows a progressive sequence. This article is based on the guidance from my teachers, compiled for all tea enthusiasts.

For beginners, the journey can be divided into the following stages:

1. Understand the six major tea categories by processing techniques

In the 1970s, Professor Chen Chuan wrote "Tea Classification and Practical Theory," explaining the scientific principles of tea classification. The six major tea categories are classified based on fermentation levels.

At this stage, learn about the six types, their leaf forms, tea liquor colors, and flavors. Practice identifying them by dry leaves, aroma, taste, and brewed leaves.

This is the foundational stage; true tea learning hasn't yet begun.

2. Enter the "knowledge" phase—read extensively

Many tea典籍 exist, but this phase focuses on modern academic works, which discuss tea as an agricultural product. Understanding its material basis ensures that even when exploring "tea art," one remembers its original form.

Recommended readings:

Chinese tea history, modern world tea history (general tea history); tea cultivation; tea processing (theory and machinery); tea pharmacology; tea inspection; tea商品学, marketing, trade, and economics.

While reading,细分六大茶类. For example, compare green tea from Jiangsu/Zhejiang vs. Anhui, Guangdong vs. Fujian oolong, floral vs. fruity black tea, distinguish Shui Xian from Rou Gui, and premium vs. regular teas.

Read widely while drinking tea continuously. This phase focuses on discerning differences due to variety, origin, and工艺—no need to rush into judging tea quality.

3. Enter the "action" phase—visit tea mountains

With theoretical knowledge, visit tea regions to see the leaves described in books.

Plan annual trips during harvest seasons. Observe: the mountain environment, tea growth (reflecting cultivation practices); processing at factories (compare实践与理论); taste local water (test its properties if possible).

Engage with茶农. Note理论与实践差异, but don’t hastily judge. Tea is alive—each leaf varies. Reflect on constants and variables, motion and stillness. This insight unlocks deeper understanding.

Now, begin grading teas. For example, compare肉桂 from different terroirs or工艺 tweaks. Transition from drinking to品茶, sensing mouthfeel to body feel, then to "tea energy."

Now, you’ll understand what makes a well-brewed tea, identify flaws, and pinpoint causes. Your "understanding" stems from prior stages—time reveals the seeds you’ve sown.

Read ancient texts to connect with historical tea mindsets. Tea art (or any art) opens a timeless door, linking you with the past. You’ll realize "tea is a lifelong companion"—no end to the journey.

Master Yihu once advised tea learners:

1. Read tea books

2. Drink and savor famous teas (those with pure roots and history)

3. Visit tea regions (and factories)

4. Avoid self-proclaimed "tea文化人" before discerning truth

5. Avoid mixed "tea商人" before sharpening judgment

6. Seek true tea masters as mentors

Learning tea means introspection over external seeking. Reflect deeply, study classics, taste widely, and experience richly—then turn outward lessons inward.