tea bags

Tea bags are pre-packaged portions of dried tea leaves, herbs, or herbal blends enclosed in a permeable pouch designed for convenient brewing in hot water. The concept originated in the early 20th century when American tea merchant Thomas Sullivan began sending tea samples to clients in small silk pouches; customers discovered that steeping the pouches directly in hot water was simpler than loose-leaf preparation, leading to commercial development of the format. Modern tea bags are typically constructed from paper, plant-based materials, or fine mesh, and contain either whole leaves, broken leaves (fannings), or dust-grade particles. The contents may consist of traditional tea leaves (Camellia sinensis—black, green, white, oolong, or pu-erh varieties) or herbal infusions with no true tea content.

Tea bags vary considerably in quality, with premium versions using larger whole leaves and unbleached natural fibers, while economy versions employ fine particles that steep more quickly. The permeability of the bag material directly affects the rate of extraction and final brew strength. Some modern tea bags employ pyramid or sachet designs that allow greater leaf expansion during steeping.

Tea bags function as a convenient brewing method across virtually all tea-drinking cultures, eliminating the need for infusers or strainers while maintaining portion control. They are standard in commercial food service, offices, and households, particularly in Western tea traditions where they dominate over loose-leaf preparation. Beyond simple hot beverage brewing, tea bags serve culinary applications including steeping in cooking liquids for poaching, infusing syrups and vinegars, flavoring desserts and baked goods, and creating concentrated extracts for cocktails and food pairings. Cold brewing with tea bags has gained popularity for producing smooth, low-tannin beverages. The sealed format makes tea bags suitable for travel and outdoor settings where loose-leaf tea would be impractical.