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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 ofteas 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 bydecoction,infusion, ormaceration. Some solids are soaked to remove an ingredient, such assalt, where the solute is not the desired product.

One example is the steeping of corn (ormaize), part of themilling process. As described by the USCorn Refiners Association, harvestedkernels of corn are cleaned and then steeped in water at a temperature of 50 °C (120 °F) for 30 to 40 hours.^[1] In the process their moisture content rises from 15% to 45% and their volume more than doubles. Thegluten bonds in the corn are weakened andstarch is released. The corn is then ground to break free thegerm and other components, and the water used (steepwater), which has absorbed various nutrients, is recycled for use in animal feeds.

Dried teas asloose tea ortea bags are prepared for drinking by steeping the leaves in justboiled or heated water to release the flavour and nutrients in the dried tea into the water. This is often done in acup,mug,teapot,pitcher orurn. Atea infuser or atea strainer may be used to assist in this process. There is a huge variety of teas available in the market with broad based categories like oolong, green, black, white etc. and other specialized ones catering to particular regions such as Assam, Darjeeling^[2] etc. Each tea has to be prepared properly pertaining to their make and quality.

Steeping grain is a part of making beer.

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