Analysis of Tea
Tea and herbal infusions are refreshing all season of the year whether they are served hot or cold. The hot infusions offer - especially in the long, cold winter season - an unbelievable variety of blends and flavors of warming drinks.
Raw materials for these infusions originate from all over the world. Peppermint, mate, liquorice root, Camellia sinensis, camomile or strawberry leaves and many more are used as main ingredients or as components in a blend.
Germany has a leading position in importing and processing such products. The importance of these products is shown by the per capita consumption of about 75 litres of tea and herbal infusions each year.
Legally these infusions, when compared to other food, are a special kind of food. Generally, they will not be consumed directly; only the extract with (hot) water will be ingested.
Therefore, contamination and residues are not a question of an immediate consumer risk but part of the minimising concept and of quality control instruments. However, considering the legal requirements it is necessary to analyse the dry materials as defined in the corresponding regulations. The relevant legislation for pesticide residue is the EU regulation 396/2005.
Legal Bases and Guidelines
- Regulation (EC) No 396/2005 of the European Parliament and of the Council (maximum residue levels of pesticides)
- Commission Regulation (EC) No 889/2008 (Organic Products)
- Regulation (EU) No 1169/2011 of the European Parliament and of the Council (food information regulation)
Membership and Approvals of Individual Eurofins Laboratories(*)
- German Tea Association
- Wirtschaftsvereinigung für Kräuter- und Früchte Tee (WKF) e.V.
- Tea & Herbal Infusions Europe (THIE)
- Gesellschaft Deutscher Chemiker (GDCh)
Other Interesting Pages
Spices and Flavours
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(*)Find more details about memberships of our individual laboratories at www.eurofins.de/food-analysis/laboratories
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