Chö

Chá is a beverage prepared by infusing the dried leaves of Camellia sinensis in hot water. In many lusophone contexts the term chá is used for tea, while infusions from other plants are often called tisane or herbal tea. The drink is produced in countless styles and flavors depending on processing, growing region, and culture.

Tea originated in China and spread globally over centuries. Early records describe tea as a cultivated beverage in Chinese kingdoms, and by the medieval period it had reached other parts of Asia. European trade, beginning in the 16th century, introduced chá to Western markets, where it became a major commodity. Today major producers include China, India, Sri Lanka, Japan, and several African and Southeast Asian countries, reflecting a wide range of climate and processing traditions.

Types and processing are primarily defined by oxidation and handling of the leaves. Common categories include green (unoxidized), black (fully oxidized), oolong (partially oxidized), white (minimal processing), yellow (slightly processed), and pu-erh (aged and often compressed). Processing steps typically involve withering, rolling or shaping, oxidation, and firing to halt oxidation. Regional styles emphasize different methods, from Chinese gongfu and Japanese sencha to Indian Darjeeling and Assam blends.

Preparation guidelines vary by type. Green tea often benefits from water around 70–85°C for 1–3 minutes, while black tea is usually brewed near 90–100°C for 3–5 minutes. Tea may be consumed plain or with additions such as milk, lemon, sugar, or herbs, and it can be served hot or iced.

Chá carries cultural significance in many societies, featuring in daily routines, ceremonies, and social rituals. In addition to flavor and aroma, tea contains caffeine and polyphenols, and while moderate consumption is commonly regarded as safe for most people, individual health considerations may apply.