This chapter systematically examines the taste characteristics of six major tea types, focusing on key nonvolatile compounds and their sensory impacts. Bitter compounds, primarily caffeine (threshold: 500 μM), catechins (e.g., EGCG), and anthocyanins-activate TAS2R receptors, with caffeine synergistically enhancing EGCG bitterness. Astringency arises from galloylated catechins, flavonol glycosides, and phenolic acids, notably 4-O-p-coumaroylquinic acid. Umami taste is dominated by L-theanine, acting via T1R1–T1R3 receptors, and augmented by Maillard reaction intermediates and γ-glutamyl peptides. Sweetness derives from soluble sugars, while sweet aftertaste is enhanced by hydrolyzed catechins (EGC/EC), hydrolysable tannins, and aroma-sweetness interactions. Critical findings include structural features dictate taste thresholds, compound interactions profoundly modulate sensory profiles, and tea type significantly influences taste compound abundance, with amino acids peaking in green/white teas and theaflavins governing black tea astringency. Unresolved taste characteristics and thresholds highlight research gaps.