I drink a lot of tea, and I do think there's pretty good research on its health benefits (flavonoids and catechins, e.g.) but it's always funny to realize that its number one health benefit is that it requires boiling water (or almost boiling) before drinking it (not such a plus in the developed world, but for most of the history of tea drinking, quite significant).

I'd be curious to see how much metal adsorption we're talking, but Sci-Hub doesn't have this one yet...