Beverage
Brew
Tea brew is the aqueous infusion of Camellia sinensis leaves (or finished tea products) drawn for drinking or cookery. Strength depends on leaf grade, water temperature, time, and leaf-to-water ratio—from pale green liquor to thick black breakfast cup. In the kitchen, cooled tea becomes braising liquid, poaching medium, ice cream base, and marinade; tannin and aroma replace part of stock or wine in lighter dishes. Brew fresh rather than from tired urn tea when flavour matters. Over-steeped black tea turns harsh; delicate greens need cooler water. Sweetened or milked service tea is a different ingredient from plain brew used in savoury reductions.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.1 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 5.21 mg
- Salt 0.01 g
- Total Carbohydrate 8.89 g
- Dietary Fibre 0 g
- Total Sugars 8.1 g
- Complex / starch 0 g
- Protein 0.48 g
- Water 89.9 g
- Energy 38.1 kcal
- Water 89.9 g
- Carbohydrates 8.89 g
- Sugars 8.1 g
- Protein 0.48 g
- Fat 0.1 g
- Vitamins 20.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.54 mg
- Vitamin B5 — Pantothenic Acid 0.11 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.5 µg
- Vitamin B9 — Folate 2.1 µg
- Vitamin C 2 mg
- Vitamin E 0.05 mg
- Vitamin K 0.2 µg
- Minerals 265 mg
- Major Minerals 263 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.54 · vitamin-b5-pantothenic-acid: 0.11 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.5 · vitamin-b9-folate: 2.1 · vitamin-e: 0.05 · vitamin-k: 0.2 ·
Minerals
Brew of Tea: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Chinese steeping practice established hot-water infusion as the primary way to take tea.
European table service fixed tea brew as a daily beverage and later a cookery liquid.
Tea bags and institutional urns industrialised brew strength and convenience worldwide.