Residues and contaminants in tea and tea infusions: a review

@article{Abdelaty2014ResiduesAC,
  title={Residues and contaminants in tea and tea infusions: a review},
  author={A M Abd el-aty and Jeong-Heui Choi and Md. Musfiqur Rahman and Sung-Woo Kim and Alev Tosun and Jae-Han Shim},
  journal={Food Additives \& Contaminants: Part A},
  year={2014},
  volume={31},
  pages={1794 - 1804}
}
Consumers are very aware of contaminants that could pose potential health hazards. Most people drink tea as an infusion (adding hot water); however, in some countries, including India, China and Egypt, tea is drunk as a decoction (tea and water are boiled together). An infusion usually brings the soluble ingredients into solution, whereas a decoction brings all soluble and non-soluble constituents together. Therefore, a cup of tea may contain various kinds of contaminants. This review focuses… 

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