Tea brewing

Tea brewing is the infusion of tea leaves or other plant material in water to make a drink. Its flavor depends on the ingredients, water, temperature, and steeping time.

Extraction (chemistry): The transfer of soluble substances from one material into a solvent. Brewing extracts flavor compounds from leaves into water.
Camellia sinensis: An evergreen plant whose leaves and buds are used to make true tea. Most tea comes from this species, though brewing also applies to other plants.
Gongfu tea ceremony: A Chinese tea preparation practice using small vessels, concentrated leaves, and repeated short infusions. It emphasizes controlled, repeated extraction rather than one long steep.
Coffee brewing: The preparation of a drink by extracting soluble compounds from roasted coffee grounds with water. It shares water-based extraction but uses roasted seeds and different brewing methods.
Diffusion: The net movement of particles from regions of higher concentration to regions of lower concentration. Dissolved compounds spread from leaf tissue into surrounding water.
Herbal tea: A beverage made by infusing herbs, flowers, spices, or other plants rather than Camellia sinensis leaves. It uses the same infusion method but is not tea from the tea plant.
Japanese tea ceremony: A Japanese cultural practice centered on the preparation and serving of matcha. Its preparation of powdered tea shows a method distinct from steeping whole leaves.
Espresso: A concentrated coffee beverage made by forcing hot water through finely ground coffee under pressure. Pressure-driven coffee extraction differs from ordinary tea steeping.
Water temperature: A measure of the average kinetic energy of the molecules in water. Temperature affects extraction speed and the balance of compounds in the infusion.
Water hardness: A measure of dissolved calcium and magnesium ions in water. Mineral content can alter tea flavor, clarity, and extraction.

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