Effect of different brewing times on soluble oxalate content of loose-packed black teas and tea bags.

摘要

Because of the postulated role of increased dietary oxalate intake in calcium oxalate stone formation, the effect of different brewing times on soluble oxalate contents of loose-packed black tea and tea bags was studied. The oxalate content of 25 different samples of loose-packed black teas after brewing at 5, 10, 15, 30, and 60?min and of ten brands of tea bags after infusion for 1, 2, 3, 4, and 5?min was measured by enzymatic assay. The oxalate concentration resulting from different brewing times ranged from 4.3 to 6.2?mg/240?ml for loose-packed black teas and from 2.7 to 4.8?mg/240?ml for tea bags. There was a stepwise increase in oxalate concentration associated with increased brewing times.