This book outlines tea chemistry and health benefits, focusing on the elements of colour, aroma, and taste that make tea one of the most consumed non-alcoholic beverages worldwide. By exploring the distinctive flavours and bioactivities of different types of tea, the book aims to enhance our understanding of teas role in preventing and alleviating diseases. It also considers the effects of processing on tea chemistry, offering a detailed look at how production methods influence the beverages final characteristics. The chapters include topics such as the molecular composition of tea and its impact on flavour quality and health benefits. Readers will also find detailed analyses of colour compounds, odour qualities, and taste profiles across six types of tea, as well as the effects of processing on these attributes. The book also addresses the antioxidant and anti-inflammatory properties of tea, along with its ability to regulate intestinal microorganisms, providing a holistic view of teas health-promoting potential. Given its breadth, this book is a must-read for researchers, scholars, and students in the fields of food chemistry, nutrition, and health.