Yes.
And depending on how you make your tea, the process can be called "weltering", "infusion", "decoction" or "maceration".
Examples of solid-liquid extraction include brewing coffee (using hot water to extract flavor compounds from coffee grounds), making tea (using hot water to extract compounds from tea leaves), and making herbal tinctures (using alcohol to extract medicinal compounds from herbs).
Making tea using hot water and a tea bag is primarily a physical change. The process involves the extraction of flavors, colors, and compounds from the tea leaves into the water, but the chemical composition of the tea itself remains largely unchanged. While some minor chemical interactions may occur, such as the release of antioxidants, the overall process is characterized by a physical mixing rather than a chemical transformation.
Chemical compounds in tea come out with hot water. So hot water is used
the answer is refraction
The process by which we allow the tea bag to sit and swell, releasing it's juices into the hot water undisturbed, is called steeping.
You can use tea bags in a Keurig machine by placing the tea bag in the K-cup holder and running a hot water cycle through the machine. Make sure to remove the tea bag after brewing to prevent over-extraction.
When making tea, you pour hot water over the tea for the best results. If you are using loose tea, which is not in a bag, you put the tea into a small strainer for that purpose, making it easy to pull out of the tea. Or, you can pour the tea into your cup through a small strainer that fits on the cup.
Some steps taken when making hot tea are: Boil water, add tea bag to a mug, add the boiling water to the mug, depending on one's preference, leave the bag in for 2 minutes or more. Add milk or sugar to taste.
The process by which we allow the tea bag to sit and swell, releasing it's juices into the hot water undisturbed, is called steeping.
hot tea
When sugar is stirred into hot tea, this represents a physical change, specifically the process of dissolution. The sugar molecules break apart and become evenly distributed throughout the liquid, resulting in a uniform solution. This process alters the tea's taste and sweetness without changing the chemical composition of the sugar or the tea.
Hot water allows for a better extraction of the flavors and caffeine that is present in tea in coffee. Cold water doesn't really extract much so you wouldn't get any tea/coffee flavor in cold water.