This chapter discusses the traditional use of the valuable plant Camellia sinensis, which is spread globally and prominently found in various countries across Asia, Africa, and South America, including China, India, Sri Lanka, Kenya, Brazil, Argentina, and so on. This plant has been used for centuries due to its various purported properties, primarily as a beverage (infusion) known by names such as tea, Cha (茶), Tu (荼), and Ming (茗). The global interest in these infusions is tied to the widespread distribution of the products, though the origin of Camellia sinensis is the southwest of China. On one hand, the plant and its infusions are renowned for their pharmacological effects against common ailments. On the other hand, various manufacturing processes, such as withering, fixation, shaping, yellowing, fermentation, aeration, and drying, significantly alter the sensory and chemical properties of the products. Moreover, new-style ready-to-drink tea beverages based on high-quality tea and diverse ingredients are expected for better flavor. Innovating modern technologies is useful for the flavor quality improvement in new-style tea beverage processing. Therefore, a thorough analysis of tea chemistry and health benefits focusing on flavour and processing dynamics is recommended.