Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour and nutrients is known as steeping. Herbal teas may be prepared by decoction, infusion, or maceration. Some solids are soaked to remove an ingredient, such as salt, where the solute is not the desired product.
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👉 Steeping in the context of Brewer
Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilisations, including ancient Egypt, China, and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.
The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the beer. The most common starch source is ground cereal or "grist" – the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash ingredients.
In this Dossier
Steeping in the context of Teapot
A teapot is a vessel used for steeping tea leaves or a herbal mix in boiling or near-boiling water and serving the resulting infusion called tea; usually put in a teacup. It is one of the core components of teaware.
Teapots usually have an opening with a lid at their top, where the dry tea and hot water are added, a handle for holding by hand, and a spout through which the tea is served. Some teapots have a strainer built-in on the inner edge of the spout. A small air hole in the lid is often created to stop the spout from dripping and splashing when tea is poured. In modern times, a thermally insulating cover called a tea cosy may be used to enhance the steeping process or to prevent the contents of the teapot from cooling too rapidly.
Steeping in the context of Herbal tea
Herbal teas or herb teas, technically known as herbal infusions, and less commonly called tisanes, are beverages made from the infusion or decoction of any herbs, spices, or other plant material in water that is not derived from the tea plant (Camellia sinensis). Many herbs used in teas/tisanes are also used in herbal medicine and in folk medicine. Herbal teas are not technically teas because they are not brewed from the tea plant.
The term "herbal tea" is often used to distinguish these infusions from true teas (e.g., black, green, white, yellow, oolong), which are prepared from the tea plant (Camellia sinensis) or, more rarely, its close relatives (such as Camellia taliensis). Beverages actually created from tea and combined with material from other plants are known as "blended teas", "scented teas", or "flavored teas". Examples include jasmine tea, genmaicha, and Earl Grey tea. Unlike true teas, most tisanes do not naturally contain caffeine (though tea can be decaffeinated, i.e., processed to remove caffeine).
Steeping in the context of Infusion
Infusion is the process of extracting chemical compounds or flavors from plant material in a solvent such as water, oil or alcohol, by allowing the material to remain suspended in the solvent over time (a process often called steeping). An infusion is also the name for the resultant liquid. The process of infusion is distinct from both decoction—a method of extraction involving boiling the plant material—and percolation, in which water is passed through the material (as in a coffeemaker).
Steeping in the context of Caffeine
Caffeine is a central nervous system (CNS) stimulant of the methylxanthine class and is the most commonly consumed psychoactive substance globally. It is mainly used for its eugeroic (wakefulness promoting), ergogenic (physical performance-enhancing), or nootropic (cognitive-enhancing) properties; it is also used recreationally or in social settings. Caffeine acts by blocking the binding of adenosine at a number of adenosine receptor types, inhibiting the centrally depressant effects of adenosine and enhancing the release of acetylcholine. Caffeine has a three-dimensional structure similar to that of adenosine, which allows it to bind and block its receptors. Caffeine also increases cyclic AMP levels through nonselective inhibition of phosphodiesterase, increases calcium release from intracellular stores, and antagonizes GABA receptors, although these mechanisms typically occur at concentrations beyond usual human consumption.
Caffeine is a bitter, white crystalline purine, a methylxanthine alkaloid, and is chemically related to the adenine and guanine bases of deoxyribonucleic acid (DNA) and ribonucleic acid (RNA). It is found in the seeds, fruits, nuts, or leaves of a number of plants native to Africa, East Asia, and South America and helps to protect them against herbivores and from competition by preventing the germination of nearby seeds, as well as encouraging consumption by select animals such as honey bees. The most common sources of caffeine for human consumption are the tea leaves of the Camellia sinensis plant and the coffee bean, the seed of the Coffea plant. Some people drink beverages containing caffeine to relieve or prevent drowsiness and to improve cognitive performance. To make these drinks, caffeine is extracted by steeping the plant product in water, a process called infusion. Caffeine-containing drinks, such as tea, coffee, and cola, are consumed globally in high volumes. In 2020, almost 10 million tonnes of coffee beans were consumed globally. Caffeine is the world's most widely consumed psychoactive drug. Unlike most other psychoactive substances, caffeine remains largely unregulated and legal in nearly all parts of the world. Caffeine is also an outlier as its use is seen as socially acceptable in most cultures and is encouraged in some.
Steeping in the context of Porridge
Porridge is a type of semi-solid food made by soaking, poaching or boiling, in milk or water, ground, crushed or chopped starchy plants, typically grain. Gruel is a thinner version of porridge, and congee is a savoury variation of porridge of Asian origin.
Porridge is often cooked with added flavourings such as sugar, honey, fruits or syrup to sweeten the cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl or a pot, depending on its consistency. Oat porridge, known as oatmeal in North America, is one of the most common types; while rice porridge is more common in Asia.
Steeping in the context of Teabagging
Teabagging is a slang term for the sexual act involving placing the scrotum into the mouth of a sexual partner for sexual pleasure, or onto the face or head of another person, sometimes as a comedic device.
The name of the practice, when it is done in a repeated in-and-out motion, is derived from its passing resemblance to the dipping of a tea bag into a cup of hot water as a method of brewing tea. As a form of non-penetrative sex, it can be done for its own enjoyment or as foreplay.