|Product||CO2e / kg||Studies|
About 85% of the GHG emissions are from the use phase, i.e. boiling of the water, 10% from the cultivation and 4% for the transport1.
Azapagic, A., Bore, J., Cheserek, B., Kamunya, S., & Elbehri, A. (2016). The global warming potential of production and consumption of Kenyan tea. Journal of Cleaner Production, 112, 4031-4040. ↩
|Source||Notes||CO2e||Country origin||Country consumption||Weight|
|The global warming potential of production and consumption of Kenyan tea||The functional unit is defined as 1 kg of dry tea and the tea is assumed to be consumed in the UK. The results suggest that the total impact of tea is equal to 12.45 kg CO2 eq./kg of dry tea for the large-scale and 12.08 kg CO2 eq./kg for the small-scale production, indicating that the scale of production does not influence the impact. The main contributor is tea consumption which is responsible for 85% of the impact because of the electricity used to boil water. Tea cultivation and processing contribute around 10% to the total. The contribution of transport is relatively small (4%).||
|Den store klimadatabase||Tea, leaves, Agriculture: 2.5, iLUC: 1.61, Food processing: 1.87, Packaging: 1.94, Transport: 0.47||
Recipes*only recipes with more than 50 grams of Tea (dried) are shown.