High surface area of the tea leaves means they can adsorb toxic metals released by the boiling water.

Most nutrition studies focus on things like polyphenols, caffeine, or other chemicals released during brewing, but such research overlooks a unique aspect of tea: unlike most food and drink, tea leaves are not directly consumed, and the brewing process allows tea leaves to adsorb chemicals as well as release them—most notably heavy metal toxins like lead, arsenic, or cadmium. (Adsorption is when a substance adheres to the surface of something; absorption is when a material takes in a substance.)

Well, maybe I’ll start drinking tea.

  • Cephalotrocity@biglemmowski.winEnglish
    14·
    18 hours ago

    The team found that cellulose tea bags work the best at adsorbing toxic metals from the water while cotton and nylon tea bags barely adsorbed any contaminants at all—and nylon bags also release contaminating microplastics to boot.

    Tea type and the grind level also played a part in adsorbing toxic metals, with finely ground black tea leaves performing the best on that score.

    But the most significant factor was steeping time: the longer the steeping time, the more toxic metals were adsorbed.