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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.