A warm cup of tea could offer some unexpected health benefits.
While steeping, tea leaves soak up lead ions from water, researchers reported in ACS Food Science and Technology. Though the process doesn’t completely purify the water and is not intended for large-scale water remediation, the passive benefit could help explain the correlation between regular tea consumption and lower incidences of heart disease and stroke.
“This idea that the tea bag, or tea within the bag, would absorb something was something nobody thought about.”
Tea is known to release various compounds such as tannins and caffeine into water. But “this idea that the tea bag, or tea within the bag, would absorb something was something nobody thought about,” said Vinayak Dravid, a coauthor of the study and a materials scientist at Northwestern University.
In the lab, Dravid and his research group regularly develop spongelike materials that absorb pollutants. The composition of one of these sponges reminded study coauthor Benjamin Shindel of tea bags, Dravid said. Shindel, at the time a Ph.D. candidate and now a materials scientist contracting with the U.S. Department of Energy, suspected that conditions inside a cup of tea would encourage metals to stick to the tea leaves.
To test the hypothesis, Shindel and his colleagues prepared solutions made of water with different concentrations of lead, ranging from 10 parts per billion—EPA’s trigger level for lead—to highly toxic levels of 10 parts per million. Then they heated the solutions to 85°C (185°F, just below the boiling point of water) and prepared different kinds of teas, including traditional black, green, oolong, and white teas brewed from the Camellia sinensis plant as well as the herbal teas rooibos and chamomile. After steeping the tea leaves for a range of times—anywhere from a few seconds to 4 hours—the researchers measured how much lead was left in each cup.
Spilling the Tea
Black and green teas were the most effective at removing lead, the team found, although the type of tea had less efficacy than the time it steeped. Finely grinding the leaves before steeping slightly improved their performance, likely because the increased surface area left more space for lead atoms to attach to the leaves. Steeping leaves in a cup of black tea for 5 minutes removed about 15% of the lead from the laboratory solutions. White and herbal teas, whose leaves remain smooth as they steep, were less effective.
The wrinkled surface of black tea leaves, seen here under a scanning electron microscope, may contribute to an increased surface area onto which lead and other metal ions adsorb. Credit: Vinayak P. Dravid Group/Northwestern University
The longer the leaves steeped, researchers found, the more lead adsorbed onto them. The longer leaves steep, however, the more bitter the tea becomes.
Tea’s metal-remediating benefits weren’t limited to lead. The team also prepared separate solutions of cadmium, chromium, copper, and zinc. Ions of each adsorbed onto the leaves.
In addition to the leaves themselves, the team also experimented with whether the type of tea bag influenced the amount of metal removed. Though nylon and cotton tea bags didn’t remove any lead, the metal did bind to cellulose (or “wood pulp”) tea bags.
Previous research has shown that C. sinensis can absorb metals from soil and store them in its leaves, so “there is always a risk, and obviously a concern, that you are actually then contributing those heavy elements and heavy toxins into water again when you make tea,” Dravid said.
But the new study suggests that metals will stick with the plant and not be released into the surrounding environment. “What our work showed,” Dravid explained, is that C. sinensis “has an affinity for heavy metals—that even if they exist in the leaf, they actually will remain. And that’s so reassuring.”
Brewing with Perspective
Tea leaves are not a substitute for existing methods of water purification, the authors emphasized. Most of the lead that enters drinking water does so through lead pipes connecting water mains and homes, and many domestic faucets or under-sink filters can remove more than 90% of lead ions.
Instead, tea leaves are “a way of reducing the lead exposure that occurs naturally,” explained Marc Edwards, an environmental engineer at Virginia Tech who was not involved in the study. Tea leaves could help mitigate—though not completely remove—the presence of other metals that enter drinking water either through corrosion (e.g., of copper or zinc pipes) or through erosion of mineral deposits like chromium.
“It’s not going to remove all the metal in the water.…But it is removing a fraction that may be meaningful from a public health perspective.”
“It’s not going to remove all the metal in the water, 99.9% or something like this,” Shindel agreed. “But it is removing a fraction that may be meaningful from a public health perspective.” If brewing tea removes 15% of lead and a person drinks enough tea to account for one fifth of their daily liquid consumption, that consumption could lower their lead intake by 3% compared with someone who drinks no tea.
This passive removal may help explain the observed relationship between tea consumption and a lower incidence of certain health issues such as heart disease, high blood pressure, and stroke, the researchers suggest. All three conditions have been associated with lead intake. But more research is needed to determine whether a direct link exists between tea consumption and metal intake, they said.
Though tea leaves can’t eliminate lead in water completely, their widespread use may help reduce an individual’s lead exposure over time.
Still, there’s no need to oversteep your morning cup, Shindel said. “I don’t think people should be changing their tea consumption patterns, or brewing really bitter tea…so they can get more metals out.”
—Skyler Ware (@skylerdware), Science Writer
Citation: Ware, S. (2025), Tea leaves remove lead from water,
Eos, 106, https://doi.org/10.1029/2025EO250134. Published on 10 April 2025.
Text © 2025. The authors.
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