Fine tea leaves and resplendent utensils are only two elements of what is a dynamic process to fully enjoy tea. However, without skill in steeping tea, without a suitable environment to drink tea, without good spring water, without proper fire to boil water, without understanding of tasting tea, such exquisiteness of tea leaves and utensils effectively become useless. The Ancient Art of Tea contains vital information to assist tea drinkers in their quest for yet another pot of delicious tea. Using the knowledge extracted from several ancient tea classics, we learn two fundamental secrets to tea as practiced in ancient China - technique and taste. Technique involves choosing water, heating water to its proper degree, brewing tea for a suitable length of time - all are common elements of tea technique since 3,000 years ago; though teas and brewing methods have changed over time. Tea is not a beverage to be gulped but rather sipped in refined surroundings, out of exquisite utensils, while listening to the rhythmic sound of the kettle, or viewing the bubbles and ripples that are the states of boiling water. These exemplify some of the basic concepts of the philosophical taste of tea, which greatly enhance tea enjoyment.