Related Experiment Videos
Processing procedures of brick tea and their influence on fluorine content
1Tea and Health Laboratory, Hunan Medical University, Changsha 410078, Hunan, People's Republic of China. caohin@public.ch.hn.cn
Summary
Brick tea, primarily consumed in China, has high fluorine levels. Research indicates this is due to high fluorine in the raw tea leaves, not the processing methods.
Area of Science:
- Food Science
- Agricultural Chemistry
- Public Health
Background:
- Brick tea production is unique to China, with over 90% consumed by western minority groups.
- High fluorine content in brick tea is a concern, but its origin remains uninvestigated.
- Brick tea processing involves unique methods distinct from other tea types.
Purpose of the Study:
- To investigate brick tea manufacturing processes.
- To determine fluorine content alterations during brick tea production.
- To identify the primary source of high fluorine in brick tea.
Main Methods:
- Field survey in two brick tea factories and adjacent tea plantations.
- Collection and analysis of eight types of raw, intermediate, and final brick tea products.
- Fluorine content determination using the ion-selective electrode standard curve technique.
Main Results:
- Raw material tea leaves for brick tea are old and coarse, unlike those for green or black tea.
- Fresh raw leaves exhibited high fluorine content (489.31–512.68 mg/kg).
- Fluorine content showed insignificant increases (4.67% and 1.88%) during processing, lacking statistical significance.
Conclusions:
- The high fluorine content in brick tea is primarily attributed to the raw material.
- Brick tea processing procedures do not significantly contribute to elevated fluorine levels.
- Further research may focus on managing fluorine in raw tea cultivation for brick tea.