Chef Christine starts her tea adventure in London, England with celebrated British tea expert Jane Pettigrew. She experiences the ultimate in afternoon tea and learns why Westerners think of England when they think of tea, even though it's one of the most important Chinese exports and essential to all Chinese celebrations. Tea was first cultivated by monks in China thousands of years ago, only reaching England in the 17th century. The British introduced tea cultivation to India, breaking the Chinese monopoly; British tax on tea also kindled the American Revolution with the Boston Tea Party. Christine goes to Taiwan to visit a bakery that uses tea powder in bread, tries bubble tea in Taipei, learns about the milk tea enjoyed by British soldiers in Hong Kong, and learns about the traditional ways of tea and the many varieties at a tea house. She learns to make dumplings that were served in roadside tea houses along China's Silk Road, finds out how labour intensive it is to pick and cure tea buds and leaves, learns about aging tea at a traditional Hong Kong tea shop, discovers the place of the tea ceremony in Chinese history and culture, and experiences new flavors at a tea pairing dinner. Tea has been pivotal in politics, culture, medicine, religion and philosophy. It may be the most distinctive Chinese product in history.