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.

  • @[email protected]
    2•17 hours ago

    Yeah, hopefully there was a control done with just water (no tea) at the same temperature also passed through the second filter. I can’t seem to get the whole paper without a subscription (or school/work/library account). Anyone have access and can confirm the details?