Liu Shangqin, director of the Hematology Department at Zhongnan Hospital, explained that tea leaves contain a large amount of tannic acid, which easily binds with iron to form an insoluble substance, hindering iron absorption. For a small portion of people prone to anemia, prolonged consumption of strong tea significantly increases the risk of developing iron-deficiency anemia compared to the general population.

He recommended that those who enjoy drinking strong tea supplement their diet with iron-rich foods such as animal organs. Individuals already diagnosed with anemia are advised to avoid drinking strong tea altogether.