A supermarket tea bag typically contains the finest dust from the tea plant – the remnants after processing, sometimes mixed with synthetic flavors to compensate for lost taste.
That small bag is also too cramped for the leaves to truly unfurl – no space, no infusion, no active compounds. Furthermore, many bags are bleached with chlorine or treated with epichlorohydrin.
A study by McGill University showed that one plastic tea bag at 95°C can release billions of microplastic particles into your drink.