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Dry tea leaves before brewing; rich in polyphenols and the base for a virtually calorie-free beverage.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
1
KCAL / 100G
Carbs
0.3g
· 60%
Protein
0.2g
· 40%
Fat
0g
· 0%
Fiber
0g
Vitamins
Vitamin A
0µg · 0% DV
B1
0mg · 0% DV
B2
0mg · 0% DV
B3
0.02mg · 0% DV
Minerals
Phosphorus
4mg · 1% DV
Potassium ⭐
20mg · 1% DV
Calcium
3mg · 0% DV
Iron
0mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
Avoid steeping the leaves for too long, as extended brewing releases more tannins and can make the tea taste harsh. A shorter steep or slightly cooled water often produces a smoother cup.
No. Dark colour can result from the tea variety, the amount of leaf used, or a long steeping time. Aroma, balance, and the absence of unpleasant harshness are more useful quality cues.
Keep tea in an airtight, opaque container in a cool, dry cupboard away from strong odours. Moisture, heat, light, and nearby spices can quickly dull its flavour.
Freezing is usually unnecessary and may expose the leaves to condensation when the container is opened. A tightly sealed container kept in a dry cupboard is the more reliable choice.
Plain brewed tea can be chilled promptly and kept covered in the refrigerator for a short time, but its flavour fades quickly. Tea left at room temperature for a long period is best discarded rather than saved.
Yes. Tannins in black and green tea can reduce absorption of non-heme iron, the type found in many plant foods. People with iron deficiency may benefit from having tea between meals and away from iron supplements, following clinical advice.
Lemon adds brightness and a fresh flavour. When tea is served with a plant-based iron-rich meal, vitamin C from lemon may partly offset tea's effect on iron absorption.
Moderate tea intake contributes to fluid intake; the idea that tea automatically dehydrates everyone is a myth. Still, too much caffeine may cause jitters, palpitations, or frequent urination in sensitive people, so water remains important.
Caffeinated tea may help some people feel more alert and focused before exercise. If you are prone to reflux, stomach upset, anxiety, or palpitations, test your tolerance and avoid having it too close to training.
Black, green, and oolong teas contain caffeine and may delay sleep or reduce sleep quality in sensitive individuals. Choosing a caffeine-free herbal infusion later in the day can be a better option.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.