Beverage
Leaf
Leaf of Tea is the blade used as herb or green—style-driven oxidation flavour. Young leaves milder; wash grit thoroughly. Use tea leaf where acid, tannin, or neutrality structures a dish. Brewing, matcha cookery, marinades, and smoking. Quality in equals quality out when reducing or steeping.
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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 5.07 mg
- Salt 0.01 g
- Total Carbohydrate 7.95 g
- Dietary Fibre 0 g
- Total Sugars 8.2 g
- Complex / starch 0 g
- Protein 0.53 g
- Water 95.4 g
- Energy 34.5 kcal
- Water 95.4 g
- Carbohydrates 7.95 g
- Sugars 8.2 g
- Protein 0.53 g
- Fat 0.1 g
- Vitamins 48 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.02 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.45 mg
- Vitamin B5 — Pantothenic Acid 0.09 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.4 µg
- Vitamin B9 — Folate 1.7 µg
- Vitamin C 30 mg
- Vitamin E 0.04 mg
- Vitamin K 0.2 µg
- Minerals 313 mg
- Major Minerals 311 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.02 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.45 · vitamin-b5-pantothenic-acid: 0.09 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.4 · vitamin-b9-folate: 1.7 · vitamin-e: 0.04 · vitamin-k: 0.2 ·
Minerals
Leaf tissue is fibre- and water-forward with low energy density.
History
Markets sold tea as separate leaf forms so cooks could match prep to the dish.
Retail packing made leaf of tea a familiar labelled product.
Food service portioned leaf of tea for consistent yield.