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01-10-2010 | Original Paper

Oxalate content of green tea of different origin, quality, preparation and time of harvest

Authors: Ruth Hönow, Ke-Liang Reinhold Gu, Albrecht Hesse, Roswitha Siener

Published in: Urolithiasis | Issue 5/2010

Abstract

The purpose of the study was to analyse the oxalate content of green tea (Camellia sinensis) depending on origin, quality, time of harvest and preparation. Fifty-two green tea samples were received from different regions of China. The oxalate content of each tea infusion was measured using a validated HPLC-enzyme-reactor method. The soluble oxalate content of green tea ranged from 8.3 to 139.8 mg/l. In samples from known provenances, the highest oxalate concentration was found in green tea from Zhe Jiang. Low grade tea showed a tendency to lower oxalate concentration. Leaves reaped in the autumn when grown to full size yielded more oxalate than small and young leaves reaped in the spring. Modifications in steeping duration of tea leaves had no significant influence on the oxalate content of the beverage. Patients at risk for recurrent stone formation should take into account the oxalate content of green tea.

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Title: Oxalate content of green tea of different origin, quality, preparation and time of harvest
Authors: Ruth Hönow
Ke-Liang Reinhold Gu
Albrecht Hesse
Roswitha Siener
Publication date: 01-10-2010
Publisher: Springer-Verlag
Published in: Urolithiasis / Issue 5/2010
Print ISSN: 2194-7228
Electronic ISSN: 2194-7236
DOI: https://doi.org/10.1007/s00240-009-0245-x

At a glance: The STEP trials

Springer Medicine

Oxalate content of green tea of different origin, quality, preparation and time of harvest

Abstract

At a glance: The STEP trials

Springer Medicine

Abstract

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