What tea shouldn’t you drink? Which teas are unsafe to consume?
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Release date:
2010-10-28
Many cities have seen street stalls popping up, offering freshly pan-fried and immediately sold spring teas. However, freshly fried tea isn’t ready to drink right away after purchase. Not only is it intensely hot in nature, but since it hasn’t undergone oxidation yet, it contains high levels of polyphenols, as well as significant amounts of aldehydes and alcohols—components that can strongly irritate the stomach and intestinal lining, potentially leading to symptoms like stomach pain and bloating. Additionally, fresh pan-fried tea still retains potent active compounds such as highly reactive tannins and caffeine, which may cause "tea intoxication" effects like dizziness and limb weakness when consumed in large quantities. Therefore, it’s best to let freshly fried tea sit for at least 10 days after purchase, allowing the polyphenol content to fully oxidize before brewing and enjoying—it’s simply healthier that way.
When brewing the first cup of tea, the tea leaves may still have some residual pesticides or tiny particles on their surface from the growing and harvesting process. Since these aren’t rinsed off before the leaves are pan-fried, the first steep acts as a "tea wash." Simply pour about half a cup of water heated below 80°C over the leaves, let it sit for around 1 minute, then discard the water. After this initial rinse, your tea leaves are ready to be brewed into a delicious cup of tea.
The following eight types of tea should not be consumed:
Oversteeping tea—when tea leaves are left to steep for too long—can cause many substances harmful to health to leach into the brew. This is especially true for overnight tea or tea that has gone stale; even if you can’t yet detect a change in taste, these beverages often harbor and multiply large numbers of bacteria. Tea leaves naturally contain significant amounts of protein, most of which remains insoluble in hot water and stays behind in the leaves themselves. As the tea steeps, this undissolved protein begins to break down, and if left sitting for an extended period, it can even give rise to mold. Meanwhile, tea also retains high levels of tannic acid, which, once oxidized, transforms into potent, irritating compounds. These oxidation products can irritate the digestive tract, potentially triggering inflammation.
Hot tea: Tea is typically brewed with boiling water, but it shouldn’t be consumed when it’s too hot. Drinking anything excessively hot can be extremely harmful to the digestive system.
Cold tea: Tea is best enjoyed warm, as cold tea can lead to stagnation of cold energy and accumulation of phlegm.
Moldy tea contains high levels of toxins.
Strong tea contains high levels of caffeine, theophylline, and other compounds that are highly stimulating. Drinking strong tea can lead to insomnia, headaches, ringing in the ears, blurred vision, and may even upset the stomach—some people might even experience nausea or vomiting.
Flavor-absorbing tea: Some of the odors can be toxic, such as those from paint or camphor.
Over-roasted tea leaves—when tea is overcooked, it loses its nutritional value and no longer tastes good.
Overnight tea—especially tea that has gone stale—even if you can’t yet taste the change—likely already harbors and rapidly multiplies a large number of harmful bacteria.
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