A recent study has uncovered an unexpected benefit of tea leaves: their ability to pull heavy metals, such as lead, from water, significantly reducing the risk of contamination. This is particularly important as many homes worldwide receive water from aging pipes that contain lead, which poses a serious health risk, especially to children. Lead exposure can cause developmental delays and behavioral issues. The study found that tea leaves, through their chemical compounds and surface structure, can absorb heavy metals, potentially lowering the amount of dangerous compounds people may unknowingly ingest through their water. With billions of cups of tea consumed globally each day, this discovery has significant public health implications.
The study, led by Vinayak Dravid, a materials scientist at Northwestern, examined how different types of tea, including black, green, white, oolong, and herbal varieties, performed in removing lead from contaminated water. Tea leaves contain catechins (C15H14O6), which act like “Velcro” to attract and bind to lead molecules. Black tea, with its wrinkled leaves due to roasting, proved to be the most effective in absorbing lead, while white tea, with its smoother leaves, performed less effectively. Interestingly, steeping time also played a crucial role—longer steeping times increased lead absorption but made the tea more bitter.


Despite the positive effects, the researchers noted that no level of lead exposure is considered safe. Even a small reduction in lead, however, could be meaningful, especially in areas with limited access to clean water or water treatment infrastructure. In the study, steeping black tea for five minutes removed around 15% of lead from water, a potentially helpful reduction in contaminated regions. However, steeping tea for longer durations made the tea undrinkable due to increased bitterness, limiting the practical application of this method.
The authors of the study emphasized that they were not aiming to influence policy decisions but to highlight an often overlooked benefit of a global practice. Their findings suggest that in countries where tea consumption is high, the ingestion of lead from drinking water could be reduced by as much as 3%. This research also opens the door to exploring tea as a potential scalable method for water purification, particularly in areas struggling with water contamination.
Originally published by the New York Times on February 28th 2025
https://www.nytimes.com/2025/02/28/science/tea-leaves-lead.html