Teabags

Teabags are small porous pouches designed to hold tea leaves, herbs, or blends and steep them in hot water to brew tea. The bags are typically made from filter paper or other food-grade membranes and are closed with a string and a tagged paper tab. The contents range from whole leaf fragments to fannings and dust, with blends including additives like herbs, spices, or flavors. Commonly used materials include unbleached paper; some bags use plastic films such as polypropylene or nylon to seal, a practice that has raised concerns about microplastics; in response, many brands have moved to cellulose or PLA-based materials or completely plastic-free bags.

Historically, the teabag is widely believed to have originated in the United States in the early 20th century. A merchant named Thomas Sullivan popularized the concept by sending small silk bags with samples; customers placed the whole bag in water, leading to the modern teabag. Over time, paper-based bags replaced silk. In the late 20th century, bag design evolved to include pyramid-shaped bags to provide more space for tea particles and better infusion. The familiar string and tag attached to many bags allows removal after steeping.

Standard brewing involves placing a bag in hot water just off the boil and steeping for about 2–4 minutes, depending on the type and desired strength; avoiding squeezing the bag helps minimize bitter tannins. Environmentally, the sustainability of teabags varies by material and brand, with many bags now labeled as compostable or biodegradable.