Tea infusion is a complex process influenced by various factors, including tea type, particle size, temperature, and steeping

time. It is a centuries-old practice that has evolved into a sophisticated art and science. Understanding the infusion kinetics mechanism is crucial for optimizing brewing conditions, predicting flavor profiles, and developing novel tea products. This review provides a comprehensive overview of the current state of knowledge on tea infusion kinetics, including empirical, semi-empirical, and mechanistic models. The review discusses various factors affecting the infusion rate and infusion kinetics for the complex interactions between tea solids, water, and brewing conditions. Furthermore, the review elucidates the infusion kinetics mechanism, including the effects of tea type, particle size, temperature, and steeping time on the extraction of soluble compounds. This review aims to provide a valuable resource for researchers, tea producers, and industry stakeholders seeking to optimize tea production, processing, and brewing practices.