Variables affecting fluoride in Turkish black tea

Hudaykuliyev Y., Tastekin M., Poyrazoglu E., Baspinar E., Velioglu Y. S.

FLUORIDE, vol.38, no.1, pp.38-43, 2005 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 38 Issue: 1
  • Publication Date: 2005
  • Journal Name: FLUORIDE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.38-43
  • Keywords: fluoride in tea, tea grade, tea growing elevation, tea plucking season, tea rolling method, Turkish black tea, SOIL
  • Ankara University Affiliated: Yes

Abstract

The effects of tea grade, processing method, growing elevation, and plucking season on the fluoride content of Turkish black teas were investigated and analyzed statistically. The mean fluoride content overall was 156.3 +/- 34.76 mg/kg dry tea (range 87.6 to 289.2 mg/kg). The leaf rolling method had no effect on the fluoride content, but low-land teas contained more fluoride than high-land teas. Teas plucked in May had the highest fluoride content. In general, grade 7 tea (dust-tea) contained more fluoride than the other grades.