Tee

Getränk aus Wasser und Teeblättern

OverviewAI-generated

Tea is an infusion and stimulant foodstuff classified as a non-alcoholic beverage and colonial good. It is a natural product of the taxon *Camellia sinensis* and differs from herbal tea. The beverage is made from materials including sugar, tannin, water, and caffeine, and contains tannin, water, and caffeine as parts. Its fabrication methods involve steeping or boiling.

Nutritional data indicates tea has an energy content of 67 kcal, with 0.8 g of fat, 15.8 g of carbohydrates, and 1.1 g of proteins. It also contains 9.8 g of sugars, 2.8 g of fiber, and 0.14 g of salt. The substance has a pH value of 6.85 and a water footprint of 8856. It is categorized under teas in Openfoodfacts with a Nutri-Score of b and a Nova classification of 4.

The subject is described by sources such as the *Brockhaus and Efron Encyclopedic Dictionary*, *Gujin Tushu Jicheng*, *Encyclopædia Britannica* 11th edition, and the *Explanatory Dictionary of the Living Great Russian Language*. Its native labels include 茶 and tê. Unicode characters 🍵, ☕, and ⛾ represent the topic. PubMed lists 53,991 counts for the query, and it is referenced by 3,579 other encyclopedia articles.

Synthesized by Vinony from 33 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Key facts

Beverage.name: Tea
Beverage.type: Hot or cold beverage
Beverage.image: Longjing tea steeping in gaiwan.jpg
Beverage.caption: Longjing green tea being infused in a gaiwan
Beverage.origin: China
Beverage.introduced: First recorded in China in 59 BC, possibly originated earlier

via Wikipedia infobox

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 3,167 products

bNutri-Score

4NOVA · Ultra-processed food

Energy: 67 kcal
Fat: 0.8 g
— of which saturates: 0.7 g
Carbohydrates: 15.8 g
— of which sugars: 9.8 g
Fibre: 2.8 g
Protein: 1.1 g
Salt: 0.14 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

53,991 papers

Green Tea (Camellia sinensis): A Review of Its Phytochemistry, Pharmacology, and Toxicology.ReviewMolecules (Basel, Switzerland) · 2022Zhao T, Li C, Wang S et al.DOI: 10.3390/molecules27123909
Tea Polyphenols in Promotion of Human Health.ReviewNutrients · 2018Khan N, Mukhtar HDOI: 10.3390/nu11010039
Biological potential and mechanisms of Tea's bioactive compounds: An Updated review.ReviewJournal of advanced research · 2024Luo Q, Luo L, Zhao J et al.DOI: 10.1016/j.jare.2023.12.004
Beneficial effects of green tea--a review.ReviewJournal of the American College of Nutrition · 2006Cabrera C, Artacho R, Giménez RDOI: 10.1080/07315724.2006.10719518
Tea.Nature · 2019Brody HDOI: 10.1038/d41586-019-00394-5
Tea.ReviewIARC monographs on the evaluation of carcinogenic risks to humans · 1991
Tea: From Historical Documents to Modern Technology.Molecules (Basel, Switzerland) · 2023Zhang L, Xu Y, Liu ZDOI: 10.3390/molecules28072992
Strictinin: A Key Ingredient of Tea.ReviewMolecules (Basel, Switzerland) · 2023Tzen JTCDOI: 10.3390/molecules28093961

via PubMed

Article · Deutsch

Tee (chinesisch 茶, Pinyin chá, IPA (hochchinesisch) [tʂʰɑ˧˥], Jyutping caa4, Pe̍h-ōe-jī tê) bezeichnet ein heißes Aufgussgetränk und Genussmittel, das aus den Blättern und Blattknospen, manchmal auch den Stängeln (Kukicha), der Teepflanze zubereitet wird. Tee enthält je nach aufgebrühtem Pflanzenteil rund 25–75 mg Coffein pro Tasse (250 ml). Im weiteren Sinne wird als „Tee“ auch ein heißes Aufgussgetränk bezeichnet, das aus Blättern, Knospen, Blüten, Stängeln, Rinden oder auch Wurzeln anderer Pflanzen, insbesondere Kräutern oder Früchten, zubereitet wird.

Abstract from DBpedia / Wikipedia · CC BY-SA