The quality of food, what tea is, and the classification of tea are summarized. In addition, the fundamental concepts of the non-material energy is introduced to show how it is overlooked in the conventional way of quality evaluation of food and how the non-material energy works on the tea quality and tea taste. The mechanisms or principles of an evaluation of the non-material value and the methodical way of the “Seulgino” process were explained in detail. Finally, several study cases by the application of Full-overlapped Gravitational Field Energy (FGFE), were performed to recover or improve the non-material energy for food and the tea quality were also provided through examples. In current modern science, food energy is assessed by the analyzable material energy only, but it should also include the non-material energy, which is not analyzed by modern science. Furthermore, the tea industry or tea drinkers should play an important role in adapting their way of life to the new paradigm of the non-material energy.
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