The polycyclic aromatic hydrocarbon (PAH) content of most teas when brewed is below the
limit of detection of current analytical methodology. Although analysis has occasionally shown
low levels in tea leaves as evidenced by trade summaries of in-house generated data. Some
teas, notably Lapsang Souchong, are ‘smoked’ as part of their processing and contain
measurable levels of PAHs; given that most of the PAHs present are relatively insoluble in
water and as a consequence their levels in the infusion as consumed are much reduced it is
considered that they present a minimal food safety risk.
Toxic substances can be present as a result of accidental or deliberate contamination.
From time to time, there have been warnings that teas have been deliberately contaminated in
the country of origin. In the past ten years, there have been two such instances and despite
intensive checks both at source and by the packers on receipt, no contamination has been
found. Given that warnings have been issued when deliberate contamination has been
threatened and the fact no contamination has been found it is considered that the risk of
chemical contamination by deliberate contamination is low.
Chemical contamination resulting from lubricants, fumigation of containers, transport and