Talk:Irish breakfast tea/Archive 1

So what's in it?
Irish breakfast and some English breakfast teas make me very nauseous, while Scottish breakfast and East Frisian breakfast teas don't. I'm trying to figure out if there's something I'm allergic to or otherwise sensitive to in it. I drink tea black, because I'm sensitive to milk and sugar. 71.191.235.29 (talk) 17:51, 1 February 2012 (UTC)

The aged leaves of the Camellia sinensis plant, that's all there is in tea. Some different cultivars, and different handling methods but there you go. Certain blends, harvests, or types may be higher in natural tannic acids for starters, and Irish tea is I think traditionally had with much milk or cream which balances out its strong character. One can't really prepare all teas the same way and get the same results, so try less steeping time perhaps, or stick to your favorite types that you have tested not to irritate. Whitebox (talk) 03:16, 13 April 2012 (UTC)

If tea bags are involved, here's a contaminant that may be in some substances used to reinforce some of them, 3-MCPD. Whitebox (talk) 11:06, 25 January 2013 (UTC)


 * related quote: /Also according to Dr. Mercola, many “paper tea bags are treated with epichlorohydrin, a compound mainly used in the production of epoxy resins. Considered a potential carcinogen by the National Institute for Occupational Safety and Health2 (NIOSH), epichlorohydrin is also used as a pesticide. When epichlorohydrin comes in contact with water, it hydrolyzes to 3-MCPD, which has been shown to cause cancer in animals. It has also been implicated in infertility (it has a spermatoxic effect in male rats) and suppressed immune function.”/ from: http://foodbabe.com/2013/08/21/do-you-know-whats-really-in-your-tea/

176.63.176.112 (talk) 14:47, 29 October 2016 (UTC).