Investigation of the impact of brewing parameters on toxic element and rare earth element contamination in oolong tea
Sixuan Wu, Ziming Peng, Yijun Ou, Florence Mhungu, Yanyan Wang, Yuhua Zhang, Lan Liu, Jiangbo Lei, Lili Huang, Rongfei Peng, Zhijun Bai, Weiwei Zhang

TL;DR
This study examines how brewing conditions affect the release of toxic and rare earth elements in oolong tea, finding that higher temperatures and longer brewing times increase contamination.
Contribution
The study systematically evaluates how brewing parameters influence the leaching of toxic and rare earth elements in oolong tea, providing actionable consumer guidance.
Findings
High temperature and long brewing time significantly increase the leaching of most toxic and rare earth elements.
Tieguanyin tea had the highest levels of Pb, Al, and REEs, with samples from Fujian exceeding safety standards.
Cd leaching was lower at 100°C than at 90°C, while scandium release increased with higher temperatures.
Abstract
With the growing consumption of oolong tea, concerns regarding the leaching of toxic elements and rare earth elements (REEs) during brewing necessitate investigation. We analyzed 108 oolong teas of diverse origins and varieties. The concentrations of six toxic elements (including Pb, Cd, Al) and fifteen REEs were measured by ICP-MS. The effects of water temperature (90°C, 100°C) and brewing time (5 seconds to 2 hours) on leaching rates were systematically examined. High temperature and long brewing time significantly increased (P<0.05) the leaching of most elements. Tieguanyin tea contained the highest levels of Pb, Al, and REEs. Samples from Fujian province significantly exceeded safety standards for Pb and Al. Anomalously, the leaching rate of Cd was lower at 100°C than at 90°C, while the release of scandium (Sc) increased with temperature. This study reveals that brewing…
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Taxonomy
TopicsHeavy Metals in Plants · Tea Polyphenols and Effects · Geochemistry and Elemental Analysis
