[iterance]

For what it's worth, very few locations and processing styles result in significant doses of fluoride in tea. Within the United States, these types of tea are not typically consumed. For example, Tibetan brick tea is consistently high in fluoride, to the extent that fluorosis is actually somewhat common in certain regions. But it's a bit tricky to even buy a brick (meant for consumption) within the US. Bagged tea, more commonly available, has to be drunk regularly in very significant volumes to have a deleterious effect.

Put another way, for issues to rise to the level of public policy, they have to affect a meaningful number of people in a region. In the US, tea-induced fluorisis is extremely rare.

[cma]

I'm not comparing it to tea that causes fluoridosis. Just normal tea sold in the US can have significantly more fluoride than is put into water supplies. I don't think it's a significant danger, like the amounts in the water supply aren't either.