Jane Says: What You Should Know About Lead in Green Tea

Fears over lead in green tea have more to do with the leaves than the drink itself.

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Have you ever wondered if green tea is good for you? (Photo: wulingyun/Getty Images)

June 12, 2013 By Jane Lear

Jane Lear was on staff at ‘Gourmet’ for almost 20 years.

full bio 

“I always thought green tea was good for you, but recently I’ve heard reports that it can contain the additive soy lecithin (why??) or be contaminated with lead. Should I stop drinking it?”

—Rory Anawalt

After water, tea is the most consumed drink on the planet. All of it—black, green, and in-between—comes from the evergreen shrub Camellia sinensis. Yep, you read that correctly—the tea we drink is the leaf of a camellia. The two major varieties used for tea are C. sinensisvar. sinensis (Chinese tea), which is probably native to western Yunnan, and C. sinensis var.assamica (Assam tea, Indian tea), native to the warmer parts of Assam (India), Burma, Thailand, Laos, Cambodia, Vietnam, and southern China.

We’ll never know if an Indian tribesman or a Chinese healer brewed the primal cup of tea, writes Beatrice Hohenegger in Liquid Jade: The Story of Tea from East to West, but it was first cultivated in China during the Han Dynasty (206 B.C.E–220 C.E.). As a beverage, tea was celebrated by Taoists as an elixir of immortality, developed as a spiritual practice in Buddhist Japan, and became the catalyst of intrigue, industry, empire, and war. It does not require an assist from soy lecithin.

Unless, of course, you need the emulsifier/stabilizer to keep the “natural flavorings” in certain teas smoothly blended together so that they disperse into brewing tea. If you avoid soy—or just want unadulterated tea—it pays to read the ingredients list on the label. That’s especially true if you enjoy teas flavored with fruits, herbs, or spices, even from a “100% natural” brand such as Celestial Seasonings. At least that company’s lecithin comes from non-GMO soy.

The difference between green and black tea, by the way, is based on the degree of oxidation the leaves receive. Green tea comes from leaves that are steamed, pan-fired, or oven-fired immediately after picking, so minimal oxidation occurs. (White tea, made from new-growth buds and young leaves, is even less processed.) In a black tea—or red tea, as it’s called in China—the leaves are well and truly oxidized. The type of tea called oolong occupies the middle range; its partial oxidation results in varying, distinctive flavors and complex aromas.

All teas are rich in antioxidants, but green tea, especially when brewed from loose leaves, is known for its great abundance of the polyphenols classified as catechins—in particular, epigallocatechin-3-gallate (EGCG). A great deal has been written about the health benefits of green tea, so I’ll spare you here; for an in-depth review, check out this research from theUniversity of Granada, in Spain.

Okay, about this lead business. ConsumerLab.com, an independent site that tests health and nutrition products, reported on May 21 that not only did catechin and caffeine levels vary widely in the green teas it tested (from Bigelow, Celestial Seasonings, Lipton, Salada, and Teavana), but that some contain lead in their leaves. “Lead is known to be taken up into tea leaves from the environment and can occur in high amounts in tea plants grown near industrial areas and active roadways, such as in certain areas in China …. the liquid portions of the brewed teas [italics mine] did not contain measurable amounts of lead (i.e., no more than 1.25 mcg per serving).” A microgram is equal to one millionth of a gram. As long as you don’t eat the tea leaves, you have nothing to worry about, in other words.

That said, limiting our exposure to lead is a smart thing to do (for excellent in-depth reporting on the subject, read USA Today’s recent coverage), but it’s important to understand that the chemical element occurs naturally everywhere, even in uncontaminated soils. Fortunately, a healthy diet rich in vitamin C, calcium, and iron can help mitigate lead’s harmful effects.

Lead contamination of C. sinensis has been studied at the Chinese Academy of Agricultural Sciences, in Hangzhou, for years. In one article, published in the January 2006 issue of the journal Environmental Pollution, Chinese researchers analyze the lead concentrations in 1225 tea samples collected nationally between 1999 and 2001; among their findings was that 32 percent of the samples exceeded the national maximum permissible concentration and there was an increasing trend in tea lead concentration from 1989 to 2000. In another, more heartening piece, published the following year in the journal Chemosphere, the researchers indicate that the liming (neutralizing) of acidic tea-garden soils is an effective way to reduce lead contamination in tea leaves.

And, you may ask, what about trace amounts of radiation showing up in Japanese green tea? Much of that country’s tea is produced far to the west of Fuskushima, where the 2011 nuclear power-plant disaster occurred, but still—is there reason to worry? I turned to Elizabeth Andoh, the world’s leading English-language authority on Japanese food (and longtime Gourmetcontributing editor). “The subject of radiation contamination of the food chain (tea included) is VERY complicated,” she wrote. “For me, the bottom line is the reputation of the vendor and the vendor’s diligence in researching and testing.” If choosing an online vendor, look to see if the company includes radiation test results for their teas.

The Great Famine’s Lesson for Coffee

So, should you simply avoid green tea altogether? Well, it’s not a necessary nutrient, so it is your choice to drink it or not. Jeffrey Blumberg, director of the Antioxidants Research Laboratory and professor at the Friedman School of Nutrition Science and Policy, both at Tufts University, weighed in. “The vast majority of observational studies on large populations of tea drinkers (including those in China) show a dose-related health benefit of tea consumption (i.e., the larger the intake, the greater the benefit), particularly in reducing the risk of cardiovascular disease,” he wrote. That’s enough for me.

Tips for buying and brewing green tea

When buying green tea, it’s worth remembering that it is an agricultural crop. Its quality from year to year depends on a number of factors, including climate, weather, soil health, proximity to highway or industrial pollutants, whether it’s harvested by hand or machine, and the care with which it’s been handled, stored, and shipped. “There are thousands of green teas in China,” explained tea merchant Sebastian Beckworth, who travels to remote parts of that and other countries to source fine teas from small farms and collectives. “I don’t blend my teas for consistency,” he added. “I’d rather find farmers who are making a good crop and buy it. And when it’s gone, it’s gone.”

He also introduced the concept of seasonality. “The harvest time is now,” he said. “And green teas don’t keep as long as black teas do. Enjoy a green tea for six months, then try something else.” Any other tips? Forgo prepackaged teabags, which are filled with bits of broken leaves, for the loose leaves; in general, they’re of higher quality, fresher, and you’ll be rewarded with nuances of flavor. And because green tea is so delicate, always brew the leaves in water that hasn’t quite reached a boil (about 180 ºF).

 

 

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YELLOW EVENING PRIMROSE ….. (Oenothera Lamarckiana)

YELLOW EVENING PRIMROSE (Oenothera Lamarckiana)

Common names: evening primrose, night willow herb, evening star, fever plant, field primrose, King’s cure all, scabish, tree primrose, primrose, moth’s moonflower. Evening primrose is a biennial plant with numerous, crinkled, lance-shaped leaves and green stems with red splotches. Flowers bloom after sunset andare yellow, fragrant with four broad petals.  * Propagation: Relatively easy to propagate from seeds. Germination takes 15 to 20 days. When large enough to handle thin the seeds to 30 cm. (12 inches). Sow seed less than 1.5 cm deep indoors for spring transplanting and bloom the first year.   * Cultivation: Thrives in full sun. Self-seeds freely. Tendency to develop powdery mildew on leaves and root rot in wet conditions. Needs a long, hot, dry season for seds to mature. Seed shatters easily. * Soil Type: well drained sandy soil and a pH of 6 to 8. * Harvest: Collect seeds when ripe, Seeds should contain 30-40% moisture. .

 

CARAWAY …. (Carum carvi)

CARAWAY….(Carum carvi)

This plant is not on the Australian Noxious Weed List

Biennial ~ Height 45-60cm ~ Hardy Caraway has attractive bright green feathery foliage which grows to approximately 20cm in the first year and up to 60cm in the second year. In early summer of the second year the foliage is joined by umbels of delicate creamy white flowers which are very pretty. Caraway leaves have a mild aniseed flavour and can be used in soups and salads but this herb is perhaps best known for its seeds which have a strong, distinctive flavour and can be used sparingly in cakes and savoury dishes. Likes well drained soil. For the best flavour grow in full sun.

—Constituents—

The seeds contain from 4 to 7 per cent of volatile oil, according to the variety of Caraway fruit from which obtained that distilled from home-grown fruits being considered the best. Caraway grown in more northerly latitudes is richer in essential oil than that grown in southern regions, and if grown in full sun a greater percentage and a richer oil is obtained.

The oil is distilled chiefly from Dutch, Norwegian and Russian fruits. The Dutch are small and dark brown in colour. English fruits, of which only a small quantity is produced, are of a brighter tint.

The chief constituent of the oil is a hydrocarbon termed Carvene, also found in oils of Dill and Cumin, and an oxygenated oil Carvol, a mobile liquid (isomeric with the menthol of Spearmint).

From 6 lb. of the unbruised seeds, 4 oz. of the pure essential oil can be expressed.

The exhausted seed, after the distillation of the oil, contains a high percentage of protein and fat, and is used as a cattle food.

—Medicinal Action and Uses-––

Both fruit and oil possess aromatic, stimulant and carminative properties. Caraway was widely employed at one time as a carminative cordial, and was recommended in dyspepsia and symptoms attending hysteria and other disorders. It possesses some tonic property and forms a pleasant stomachic. Its former extensive employment in medicine has much decreased in recent years, and the oil and fruit are now principally employed as adjuncts to other medicines as corrective or flavouring agents, combined with purgatives. For flatulent indigestion, however, from 1 to 4 drops of the essential oil of Caraway given on a lump of sugar, or in a teaspoonful of water, will be found efficacious. Distilled Caraway water is considered a useful remedy in the flatulent colic of infants, and is an excellent vehicle for children’s medicine. When sweetened, its flavour is agreeable.

One ounce of the bruised seeds infused for 6 hours in a pint of cold water makes a good Caraway julep for infants, from 1 to 3 teaspoonsful being given for a dose.

The bruised seeds, pounded with the crumb of a hot new loaf and a little spirit to moisten, was an old-fashioned remedy for bad earache. The powder of the seeds, made into a poultice, will also take away bruises.

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There you go folks, yet another beauty for the keen gardeners collection.

 

~~PEPINO MELON FRUIT~~EXOTIC ( Solanum Muricatum ) SHRUB~~

Yup, I bought it…am trilled, excited and jumping up and down already like a big kid…..he he he

Wowwwww, …Yayyyyy….It is coming next week on Wednesday via special night fast delivery.

It is an good healthy cut, + some 15 to 20 seeds ( Just in case I loose it in Frost here )…Price you ask ??  ….WORTHLESS, just $15 Au, Free delivery included….How’s that for an BARGAIN ??

GREAT GIFT FOR THE SELF SUFFICIENT GARDENER     THE PEPINO  Solanum muricatum. This one is well worth a try. Fruit tastes like golden honeydew x rock melon and yes, it will grow in cold climate but frost intolerant. Pictures are of fruit from a mature Pepino plants. This is the best crop I have had seen, with each fruit weighing aprox 460 grams and several just over 1/2 a kilo. This bush is growing out of two car tyres…AMASSING What I have learned best from other cultivators is to plant new cuttings in the middle of the well fertilised veggies patch instead of beside it or in usual spot like this old bath tub.      Fast growing,exotic,satin like fruit streaked with purple stripes and varying in colour from golden-yellow to apricot. The pale yellowish-green flesh has a juicy melon-like texture.  It is a delicious subtle flavoured fruit similar to a Honeydew or Rock-melon.  This plant is a consistent fruiter. This is the size of the fruit you can expect from a plant aprox 2 years old   The biggest fruit ( like one in next pic) are from new plants. Pepino flower   This small bush that resembles a tomato vine and grows to approximately three feet in height certainly is a MUST HAVE in any veggie garden. Once planted and fertilised you will reap the rewards in no time. Growing notes accompany this plant. My Pepino story..( From an old Gardner ) Worth a read.   Once upon a time while visiting relatives one Christmas I was offered a taste of an unusual fruit which was proudly plucked from an ordinary looking bush by my sister in law. I really liked the fruity taste as I ate a slice …skin and all, and I said “I gotta get one of them plants” That’s coming from someone who has to have everything that is different and unusual  WELL!!!……..the second I blurted that out ,my excited sister in law took me out to the back of the house and to my surprise just reafed out a piece of a Pepino plant with little Pepino’s dangling off it every where. “Here! give this a go”…she said “OH! …UM!….THANKS” …I said.  I took it home and just cut it up into several pieces  and planted it to the side of the vege patch .I really didn’t expect it to live as it was a bit of a mess when I got it home. Well!… within a few weeks it was starting to look like a plant again. After 2 months I could see fruit developing. At about 3  months we were eating this yummy fruit in our fruit salads .  It just doesn’t stop fruiting. * I like start a new Pepino patch every year so I use fresh cuttings from the previous 1 year old plant *  Thank you for looking ….Louise