## 5 Conclusions  
Summarizing the results of the presented study, we can conclude that fluoride content in infusions of various teas is very variable. The fluoride content in the infusion depends on the brewing conditions and the tea type and form. Tea leaf size is an important parameter affecting fluoride's release during tea brewing. Probably, with the increase in the degree of fragmentation of the leaves, the surface through which fluoride extraction can occur increases, accelerating its transition to infusion. However, thorough research needs to be carried out to confirm this. An increase in fluoride content in the infusion was also shown with the extension of the brewing time. Based on the results of the analyzed samples, infusions of various types of tea can be ranked in terms of fluoride content from the highest: black, green, white, and pu-erh tea. It was also shown that significantly higher fluoride content was found in infusions of black tea prepared from tea in bags than from \"loose\" leaves. The conducted health risk assessment for the consumer in Poland indicates the possibility of adverse health effects caused by fluoride consumption, particularly from infusions of black and green tea purchased in the form of bags. This risk can be reduced by shortening the brewing time, consumption of white tea, or pu-erh infusions purchased in leaf form. It would be necessary to introduce information on the fluoride content on tea packaging by tea producers and to increase public awareness of the risks associated with excessive fluoride consumption, especially in areas with its high content in drinking water. It seems necessary to conduct epidemiological studies to assess the scale of adverse health effects associated with fluoride intake to a greater extent. On their basis, it would be possible to determine the safe level of fluoride content in tea and the daily consumption of tea infusion to minimize the risk of fluorosis. **Supplementary Materials:** The following supporting information can be downloaded at [[https://www.mdi.com/article/10.3390/app13085075/s1](https://www.mdi.com/article/10.3390/app13085075/s1)]([https://www.mdi.com/article/10.3390/app13085075/s1](https://www.mdi.com/article/10.3390/app13085075/s1)), Table S1. Values of the THQ parameter for various population groups. The average daily tea consumption for age groups above 12 years is 1 L. Table S2. THQ parameter determined based on the results of the work of [PERSON] et al. [39] obtained under the following brewing conditions: average daily intake rate of tea: DI50%, tea (g):water (mL) ratio: 1:100; time of brewing: 5 min. Table S3. THQ parameter determined based on the results of the work of [PERSON] et al. [39] obtained under the following brewing conditions: average daily intake rate of tea: DI50%, tea (g):water (mL) ratio: 1:100; time of brewing: 15 min. Table S4. THQ parameter determined based on the results of the work of [PERSON] et al  
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