Abstract
Fluoride content in some available teas, dry leaves and tea infusions were determined, in order to check the influence of brewing
time on fluoride content in tea and to compare the percent extraction of fluoride releasing during tea infusion time. A fluoride ion
selective electrode was used to determinate the fluoride content in tea samples (Hypericum perforatum, Tilia cordata and
Camellia sinensis). Total fluoride contents of tea leaves were determined to be 91.1 - 162 mg/kg d.w., and 0.095-1.450 mg/L in
tea infusions and the percentage of fluoride infused for analysed tea leaves ranged from 7.2% to 89.5%. The study shows that
there are differences between the fluoride percentage in the tea infusions and about 85% of fluoride in tea leaves was released
into Hypericum perforatum and Camellia sinensis, after 30 min of brewing. Tilia cordata shows a slow growth during the
infusion process, having the lowest percentage of fluoride.