Fluoride is almost ubiquitous in food. Because water contains trace amounts of fluoride naturally, and because fluoride is also added to drinking water, the mineral is present in nearly all foods. All drinks made with water are also likely to have fluoride in them. Black and green tea (Camellia sinensis) have been shown to contain high amounts of fluoride, and this is present from both from the water for brewing and the tea leaves. The health effects of fluoride from tea are not fully understood, but generally it is thought that the beneficial effects of tea outweigh any negative effects of the fluoride. However, this may depend on the overall fluoride content, which can vary from tea to tea. Teas made from herbs can also contain fluoride, and studies have found fluoride in teas made from mint (Mentha piperita) and pomegranate (Punica granatum). However the fluoride in mint and pomegranate tea is much lower than that found in green tea. Therefore one way to reduce the fluoride intake from teas would be to switch from traditional tea to a herbal tea such as mint or pomegranate.
The reason that traditional tea (black and green tea) contains high levels of fluoride is that the Camellia sinensis plant accumulates fluoride from the soil. The more fluoride present in the soil, the higher the fluoride content of the tea leaves.
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