Chás

Chás are infusions made by steeping the dried leaves, flowers, fruits, or other plant parts in hot water. The term, derived from the Portuguese word for tea, encompasses a wide variety of beverages that differ in origin, composition, and cultural context. Traditional black, green, oolong, and white teas are produced from Camellia sinensis and are classified according to processing methods that affect oxidation levels and flavor profiles. Herbal infusions, often called “chás de ervas,” are prepared from plants such as chamomile, mint, hibiscus, and rooibos and do not contain tea leaves, allowing for a broader range of aromas and potential health benefits.

In Brazil and other Portuguese‑speaking countries, chás hold a prominent place in daily routines and social rituals. Hot chás are commonly served at breakfast, during work breaks, and in gatherings, sometimes sweetened with sugar or honey, and occasionally flavored with lemon or spices like cinnamon. The preparation method varies: loose leaves may be placed in a tea infuser or directly in the water, while bagged chás provide a convenient, pre‑measured option. Water temperature and steeping time are critical for extracting desired flavors without creating bitterness.

Scientific studies have linked regular consumption of certain chás to antioxidant activity, cardiovascular support, and mild stimulation due to caffeine content in true teas. Herbal chás, lacking caffeine, are often chosen for relaxation or digestive aid. Overall, chás represent a diverse category of beverages that combine cultural tradition, sensory enjoyment, and potential health effects.