The fate of dioxins during green tea manufacture

Dioxin concentrations and homologue profiles were examined in plucked new s hoots, crude tea and its hot water extracts, soils and atmosphere in tea or chards. The rate of dry provisions in crude tea has increased 4 times as th at of the plucked new shoots. However, dioxin concentrations except O8CDD i n crude tea have increased only 2 to 3 times as those of the plucked new sh oots. O8CDD concentration increased remarkably during processing. Little di oxins were detected in hot water extracts of crude tea leaves.