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[前沿资讯 ] Decoding Oolong: iTeaworld Introduces a Structured Learning Path at the Northwest Tea Festival 进入全文
World Tea News 网站
At this year’s Northwest Tea Festival, iTeaworld was invited by the organizers to host a dedicated session on the Oolong tea system—becoming one of the highlights of the event. Through a keynote presentation, interactive tea bars, and the distribution of a specially prepared Oolong Tea System Guide, the brand not only delivered an immersive tasting experience but also addressed a pressing question faced by many American tea enthusiasts: when confronted with the richness and complexity of Chinese tea, how can one find a clear learning path? The true value of this session lay in helping participants build a “map” to understand the Oolong tea system. Significant price gaps and limited transparency further add to uncertainty: buyers may not know which tea to choose, or whether a product truly represents authentic Chinese tea. For industry professionals, this lack of a structured framework also creates challenges when introducing Chinese tea more clearly to wider audiences. That is why a step-by-step learning structure is so crucial.
[学术文献 ] Fluoride Content in Infusions of Selected Teas Available on the Polish Market—An In Vitro Study 进入全文
Foods 期刊
This study aimed to evaluate the fluoride content and other key physicochemical properties in commercially available black tea infusions, with a focus on tea form and geographic origin, in order to assess their contribution to total dietary fluoride intake. Methods: A total of 121 black tea samples were analyzed, including 66 loose-leaf, 42 bags, and 13 pyramid-bag teas. Infusions were prepared using standardized brewing protocols. Fluoride concentrations were determined with an ion-selective electrode, while the pH, buffer capacity, titratable acidity, calcium, and inorganic phosphorus were also measured. Statistical analysis included ANOVA, Tukey post hoc tests, and Pearson correlation analysis. Results: Fluoride content varied significantly by tea form and origin. Infusion of tea bags exhibited the highest fluoride, calcium, and acidity levels, while loose-leaf teas had the lowest. Teas from Africa contained approximately twice as much fluoride as those from Central or East Asia. Significant correlations between fluoride, calcium, and phosphorus were observed, particularly in tea-bag infusions, suggesting processing influences mineral release. Conclusions: Black tea, particularly in bag form and sourced from African regions, may significantly contribute to daily fluoride intake. Given the potential to exceed recommended fluoride thresholds, especially in individuals consuming multiple cups daily or living in fluoridated areas, these findings underscore the importance of consumer awareness and possible product labeling to guide safe consumption.
[学术文献 ] Identification of Factors Influencing Fluoride Content in Tea Infusions: A Systematic Review 进入全文
Applied Sciences 期刊
Tea is one of the most widely consumed beverages globally and a significant dietary source of fluoride. This systematic review aimed to identify and evaluate the factors influencing fluoride concentration in tea infusions. A comprehensive literature search was conducted in March 2025 across PubMed, Scopus, and Web of Science databases, following PRISMA guidelines (Preferred Reporting Items for Systematic Reviews and Meta-Analyses) guidelines and the PICO framework. Eligible studies investigated fluoride release in tea infusions, published in English from the year 2000 onward. Thirty articles met the inclusion criteria, and the risk of bias in the articles was assessed using the Joanna Briggs Institute (JBI) quality checklist. Fluoride concentration in tea infusions varied widely across studies, ranging from 0.008 to over 8 mg/L. Key factors influencing fluoride release included tea type (with black and green teas showing the highest values), leaf form (powdered and bagged teas released more fluoride than loose leaves), brewing time and temperature, water composition, and the presence of additives such as spices. A longer brewing time and higher temperature consistently increased fluoride extraction. Lower pH or water hardness also significantly affected fluoride availability. Regional origin of tea and production methods were additional sources of variation. Fluoride release in tea is influenced by a complex interplay of botanical, environmental, and preparation-related factors. These findings are clinically relevant, particularly for populations at risk of fluoride overexposure. Further standardized research is needed to inform safe consumption guidelines and public health recommendations.
[相关专利 ] 一种茶叶控氟降氟材料及其使用方法 进入全文
中国专利
本发明公开了一种茶叶控氟降氟材料及其使用方法，属于茶叶降氟技术领域，采用微生物‑化学络合降氟与叶面阻隔氟技术结合，可增强了控氟降氟材料的长效性和稳定性，为推进农业现代化发展提供有效技术参考。噬氟微生物的加入，不仅可以巩固提高其他材料的控氟降氟效果，还可以丰富土壤微环境减以轻控氟材料对土壤环境的影响；通过草炭和腐殖酸来改变土壤中氟的赋存形态，降低茶树根系吸收氟离子；同时利用白云石粉和碳酸钙共同改善土壤的酸性环境，综合治理降低土壤中植物可吸收氟含量以达到降低茶树叶片中氟含量的目的。
[学术文献 ] Assessment and health risk of fluoride from Northeast Indian tea (Camellia sinensis L.): Fixing up the maximum residue level of fluoride in tea 进入全文
Journal of Food Composition and Analysis 期刊
The tea plant is considered a strong fluoride (F-) hyperaccumulator plant. We have proposed the Maximum Residue Limit (MRL) of F- in tea based on 321 tea samples collected from 8 tea-growing regions of Northeast India. Total F- as well as water-soluble F- content was analysed through the ion selective electrode with the recovery percentage of 100–108 to ascertain the risk associated with F- towards human health. It has been observed that total F- contents (mg kg−1) in Cachar, Darjeeling, Dooars, North Bank, South Bank, Terai, Tripura, and Upper Assam ranged from 42.5 to 111.5, 16.0 to 168.0, 48.0 to 291.0, 36.5 to 314.0, 60.0 to 154.0, 26.5 to 233.5, 26 to 118 and 44 to 244, respectively. The F- content in tea infusion varied between 1.08 mg L−1 and 2.43 mg L−1 across all eight regions with a mean of 1.90 mg L−1. The average transfer of F- from made tea (processed young shoot of tea plants comprising a bud and 2 to 3 leaves) to tea infusion was 100.46%. Fluoride content in infusion was decreased with the increment of infusion number but increased gradually with continuous infusion time. The non-carcinogenic health risk was assessed. Calculated Hazard Quotient values were far below 1. The calculated and rounded MRL (300 mg kg−1) was recommended for F- in tea in India.
[学术文献 ] Fluoride and Aluminium in Tea (Camellia sinensis L.)—Tea Quality Indicators and Risk Factors for Consumers 进入全文
Molecules 期刊
In recent years, the quality and sourcing of tea have gained importance in Europe, but information remains scarce. The aim of this study was to determine the concentrations of fluoride (F–) and total aluminium (Al) species in infusions of commercially available teas in Slovenia, and thus in Europe, and to relate them to tea quality and their impact on consumer safety. F– concentrations were determined using a fluoride-ion-selective electrode and Al concentrations using inductively coupled plasma optical emission spectroscopy. A comparison of the results obtained for four selected tea samples using the calibration curve and a standard addition technique showed good agreement, with no interferences caused by the sample matrix. The concentrations of 35 commercial teas ranged from 0.34 to 4.79 and 0.51 to 8.90 mg/L for F– and Al, respectively. The average concentrations of the two elements followed the same descending order: black filter > green filter > black leaves ≈ green leaves. Single and multivariate statistical methods supported the categorisation of teas by packaging but not by type, with tea in filter bags being more expensive than loose tea. The linear relationship between F– and Al concentrations in infusions (C(Al) = 1.2134 · C(F–)) allows for the determination of one element and estimation of the other, leading to a significant reduction in laboratory effort and cost. This research advances tea assessment by proposing Al concentration alongside F– as a quality indicator and provides the basis for tea-monitoring protocols. Finally, the daily consumption of larger quantities of tea (≈1 L) with elevated F– and Al concentrations could potentially pose a health risk.
