tea (suggestion: most ordinary supermarket teas are okay
Tea is rich in polyphenolic antioxidants, particularly catechins and theaflavins, and contains moderate levels of caffeine (varying by type and steeping time). Green and white teas retain higher catechin content due to minimal oxidation, while black tea's theaflavins provide distinct antioxidant benefits.
About
Tea is a brewed beverage made from the dried leaves and buds of *Camellia sinensis*, a perennial shrub native to Southeast Asia. All true teas—black, green, white, oolong, and pu-erh—derive from this single plant species; differences in flavor, color, and oxidation level result from harvesting time and processing methods. Black tea undergoes full oxidation, producing dark liquor and robust, malty flavors. Green tea is minimally oxidized through heat treatment, yielding pale color and grassy, delicate notes. White tea uses tender buds and young leaves with minimal processing, resulting in subtle sweetness. Oolong occupies the middle ground with partial oxidation (20–80%), offering complex fruit and floral characteristics. Pu-erh tea undergoes fermentation, developing earthy, sometimes funky profiles. Herbal infusions—such as chamomile, rooibos, or peppermint—are often called "tea" colloquially but are not true teas.
Culinary Uses
Tea functions both as a finished beverage and as a culinary ingredient in global cuisines. Beyond steeping, tea leaves and brewed tea are incorporated into broths (dashi in Japanese cuisine), marinades for meat (particularly in Chinese red-braised dishes), baking (tea-infused cakes and breads), and ice creams. Smoked tea leaves appear in dishes like tea-smoked duck. In Western and Asian cuisines, tea accompanies meals and serves digestive and social functions. The tannins, caffeine, and aromatic compounds in tea also influence food pairings; darker teas complement rich, fatty foods, while delicate white teas pair with subtle dishes and seafood.