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Note. Two teabags selected at random from each branded box of tea. Each tea bag was brewed for a period of 5 minutes with 200 mL of water initially at 100°C. After five minutes of extraction, teabags were removed and the infusions were cooled to room temperature (18–20°C). F level of boiled and cooled tap water 0.7 mg/L. F level of deionized water was 0.0 mg/L. The F content of tea infusions made with drinking water is the mean of two samples tested from each brand of tea. |
Research Article
Black Tea Source, Production, and Consumption: Assessment of Health Risks of Fluoride Intake in New Zealand
Table 1
Tea brands, weight of teabag, and fluoride content in tea infusions.