General Info:
Different kinds of teas
http://www.teadiscussion.com/types/index.php

Linda Gaylard's book on tea, not super in depth but helps with understanding the differences between kinds of tea and in tea culture around the world
https://mega.nz/#!RZZliIZb!mOD6Ky0B9S489hrcQVIQ4R4aZxNXJx45prNVrSCT_ts

Tea sourcing:
General

what-cha.com
https://sevencups.com/
http://www.uptontea.com/store/home.asp
http://verdanttea.com/
Mandala Tea (currently moving to new website, link will be added when available)

Chinese
https://yunnansourcing.com/
http://chinalifeweb.com/
http://www.aliexpress.com/store/1269947?spm=2114.10010108.100005.2.3wJNQa
White2Tea


Japanese
http://hojotea.com/indexe.html
yuuki-cha.com
http://www.ippodo-tea.co.jp/en/

Tea clubs
Yunnan Sourcing
Has multiple options depending on what you want, monthly. 30 dollars, or 50 for premium.

White2Tea
30 dollars a month, mostly used to educate (e.g. comparing two teas that have been processed differently, mao cha vs raw pu er, young tree vs old tree)

https://eco-cha.com/
Oolong tea club

Blogs/yt:

Don mei's blog/ chinalife's yt, there is some shilling envolved but their content is good
https://teatipsy.com/
https://www.youtube.com/user/chinalifeteabar

Teadb: Good content, chill, two guys drinking tea and talking about it, their website also has a ton of resources on brewing and articles on different types of tea, they respond really quick to comments and questions, both on the website and on their fb
http://teadb.org/
https://www.youtube.com/user/teadborg

Thejadeleaf: This guy is a potter in taiwan and has some nice teaware, he also sources tea, a bit on the expensive side but his blog is interesting none the less
http://thejadeleaf.com/blogs/news

FAQ

How to make tea
1. Get a scale
Scales are better as the density of teas vary widely. A rolled oolong, for example, is quite a bit more dense than a silver needle tea (not to mention silver needle would be quite hard to measure with a spoon).

2. Get a kettle
A Japanese water boiler works too, don't microwave your tea (hard to judge temperature, unevenly heats), stovetop kettle or electric kettle are both fine it's mostly up to preference

3. Temperature
Some teas require specific temperatures to bring out their best qualities, and to avoid their bad ones. Green teas for example, do not generally handle boiling water well as they will scorch. Other teas may be too faint if you brew them too cool (besides intentional cold brewing). Raw pu er is mostly up to preference, and many start at one end of the spectrum and work their way up or down until they find what temperature the specific pu er shines with.
You don't necessarily need a thermometer, although it is helpful. You can eyeball (roiling boil, steaming but not boiling, no steam, etc), use a water boiler or electric kettle with built in temperature settings, etc. However, a thermometer is useful when you're newer to tea as you can more closely follow other's instructions and adjust to preference.

4. Timing
To keep it short, some teas become bitter with oversteeping and extremely faint when under steeping. When using a tea pot, generally it is around a minute or two of brew time. Using a gaiwan, and using a high leaf to water ratio, it can be as short as 10 seconds per steep (generally resteeping the leaves with slightly longer and longer steeps each time until all the flavor is leeched out of the tea).

>Raw pu er? Ripe pu er?
Raw pu er is lightly fermented, steamed, and (generally) pressed into cakes, bricks, or other shapes. Then it is aged. The fermentation process continues as it ages developing a more complex flavor over time.
New raw pu er can taste a little bitter (under a year old) or overly smokey, but these flavors generally mellow with time.

Ripe pu er is strongly fermented artificially speeding up the aging process and generally tastes "darker", and is often recommended for those who enjoy coffee.

>New to tea what do I try?
A little bit of everything.
Go to upton (or any other decent place with samples) and try some greens, oolongs, blacks, whites, etc (Sencha, tie guan yin, moonlight white, etc pick some that interest you) get some 15g samples. Try them. If you like one, explore that subvariety more, learn what you do and don't like, then try to get some better quality (yunnan sourcing, what-cha, etc).
What-cha also has an intro sampler with a little bit of everything, which may make it easier.

>But tea bags are so cheap!
Drinking loose leaf can be as cheap, or cheaper, than drinking bagged tea if you want it to be. Good quality leaf can be short steeped multiple times to yield more tea per g of leaf, this can be done with any tea but it yields better with some than others.
Even if you don't want to resteep it isn't hideously expensive as long as you aren't buying 1987 cakes of pu er and extremely rare varieties of tea.

>I want to get into pu er what should I try?
White2tea has both a raw sampler and a ripe sampler to show the differences it can have to let you experiment a bit. It has worldwide free shipping.
Mandala tea and yunnan sourcing also both have sampler sizes of their pu er. You can try getting some random stuff that looks good and hope you luck out.

>What if I want to try something from somewhere like white2tea or yunnan sourcing but I'm not sure if it will be good?
Look it up on steepster. It's not guaranteed, and you shouldn't pay attention to the scores. Someone may have rated the tea low because it had notes of liquorice or apple and they dislike these things as preference. It doesn't mean the tea is bad, it just means it wasn't for them. Read what they say and decide why they rated it low, and if the reasons are some you'd agree with.

>How should I store tea?
Normal tea: in airtight tins away from light, heat, humidity, smells, and temperature fluctuations. In a tin inside a cabinet, in a glass jar away in a cupboard, etc are fine. Tea absorbs smells very easily so make sure the container is SEALED and do not store two types of tea together, or anywhere near strong smells of any type.
Pu er: in clay pots with a snug lid is generally best. The point of long-term aging pu er is to expose it to light humidity and air to allow it to continue aging, therefor air tight containers are counter-productive. Pu er, like any tea, picks up smells easily so avoid storing it near anything with a strong scent, or in cardboard. You don't have to use clay (but it is recommended as it is porous) you can store in pretty much anything as long as your pu er won't pick up the scent and it can breathe a bit.
Also if you are storing pu er in a high humidity environment like a cellar be sure to check for mold often. And in general, check for bugs and signs of pests trying to get in to your stash (nibbled wrappers, spider web, etc).

>Places to avoid
Teavana (overperfumed, expensive, shit quality), starbucks (same shit), bagged teas (poor quality, no room for the leaf to expand meaning the flavor has more difficulty getting into the water), anything overly expensive for standard types of tea without reason, anything that sells "fanning" quality (tea dust instead of closer to broken or whole leaves).