The fluorine content in tea is more than that of ordinary plants, and its fluorine content has a great relationship with soil, and ordinary plants rarely exceed 40ppm. Fluorine is mainly accumulated in tea leaves, accounting for 98. 1% of the whole plant content, and the content in other parts is very low.
Judging from the tenderness of tea, the content of old leaves is 12~36 times that of young leaves. As far as different tea leaves are concerned, the fluorine content of green tea is the lowest, with an average of 67.53 69.49 mg/kg, and that of black tea is the highest, with an average of 296.14 246.07 mg/kg.
The benefits of tea:
Drinking tea can quench thirst, reduce heat, help digestion and get rid of boredom in the mouth, but in fact, the benefits of tea can be more than that. Studies have found that a cup of tea every day can make the cardiovascular system healthier. Drinking tea regularly can slow down the natural loss of high-density lipoprotein ("good cholesterol") in the body during aging, thus reducing the risk of cardiovascular disease.