Most commercially available tea contains detectable pesticide residues, but levels are typically well below the regulatory Maximum Residue Limits (MRLs) set by the EU and other bodies. Since we consume brewed tea liquor rather than eating the leaf, transfer rates into the cup are important — some pesticides transfer at 10-80%, others barely at all. Organic certification reduces chemical pesticide load. Single-origin, high-altitude teas often have lower pesticide use due to natural pest pressure reduction at altitude.
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