Occurrence profiles of 43 minerals in different types of Tibetan tea determined by ICP-MS and the associated risk assessment

The lack of reconnaissance on the occurrence of minerals in different types of Tibetan tea limited the assessment of food safety in this region, where tea drinking is a daily routine. Hence, this study systematically quantified the contents of 43 elements in 36 different tea samples collected from Xizang and Sichuan using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Meanwhile, the associated health risks were estimated. The results indicated significant variations in essential and non-essential mineral levels across tea types, with Clear Tea exhibiting relatively lower essential mineral contents (e.g., Ca: 12 mg/kg, Mg: 7 mg/kg, K: 15 mg/kg). Principal component analysis (PCA) showed that the composition pattern of Butter Tea was clearly different from other types, with Tibetan Instant Clear Tea being distinct from all other samples. The main elements driving these compositional differences were Pb, Al, Cu, B, and Ni. Notably, Tibetan instant clear tea had elevated health risks, with Hazard Index (HI) and Total Cancer Risk (TR) values reaching 2.2 and 3.5×10⁻³, respectively. Fluorine (13.1–61.7%) and Aluminum (2.2–15.0%) were the primary contributors to HI, while Ni was the main contributor to TR (39.5–92.6%). These results highlight the need for regulations to reduce the accumulation of F, Al, and Ni during tea cultivation and processing, along with public education on moderate consumption. • First comprehensive profiling of 43 minerals in 36 Tibetan tea samples. • PCA revealed distinct mineral signatures for Butter Tea and Instant Clear Tea. • Instant Clear Tea posed potential health risks driven by F, Al, and Ni accumulation. • Results highlight the urgent need for monitoring toxic elements in processed tea.