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  • Title: Factors affecting transfer of polycyclic aromatic hydrocarbons from made tea to tea infusion.
    Author: Lin D, Zhu L, Luo L.
    Journal: J Agric Food Chem; 2006 Jun 14; 54(12):4350-4. PubMed ID: 16756366.
    Abstract:
    Factors affecting transfer percentages of 12 polycyclic aromatic hydrocarbons (PAHs) were investigated, including tea variety, tea/water ratio (TWR, g/mL), brewing times, washed tea or unwashed tea, and covered cup or uncovered cup. It was observed that %PAH transfer varied with tea variety and increased with the decrease of TWR. The mean %PAH transfer with TWR = 1/150 was 1.12 and 1.65 times higher than that with TWR = 1/100 and 1/50, respectively. %PAH transfer reduced greatly as the brewing times increased. The mean %PAH transfer in the first brewing time occupied 51.6% of the total three mean %PAH transfers in the three brewing times. The mean %PAH transfer decreased by 30.4% after the tea had been washed immediately before brewing. Brewing the tea within uncovered cup diminished %PAH transfer by a degree of 4.31-31.7% compared to brewing the tea within a covered cup.
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