Acidity of Different

Acidity
of Different
Samples of
Tea Leaves
Name: Sadiya Fatima Khwaja
Class : 12th - A
Acknowledgement
Primary , I would like to thank god for making it

possible to complete this project successfully. Then I
would like to thank my chemistry teacher , Mrs. Sheeba
Jijo , whose constant guidance has helped the most to
reach the competition of this project . Her help and
suggestions have contributed immensely in the making
of the project.
Then I would like to thank my family and friends for

their upmost support and help in the various phases of
making of this project.
INTERNATIONAL INDIAN
SCHOOL,
DAMMAM
PROJECT CERIFICATION
This is to certify that Ms. Sadiya Fatima Khwaja of class XII - 12th
A , Reg. No.61636 , has done the Chemistry project titled
Study of Acidity of Different Samples of Tea Leaves under my
supervision and guidance during the academic year 2020-’21.
_______________ ________________
Internal Examiner External Examiner

Contents
Introduction
Tea is an aromatic beverage commonly
prepared by pouring hot or boiling water
over cured or fresh leaves of the Camellia
sinensis, an evergreen shrub native to East
Asia. After water, it is the most widely
consumed drink in the world. There are
many different types of tea; some, like
Darjeeling and Chinese greens, have a
cooling, slightly bitter, and astringent
flavour, while others have vastly different
profiles that include sweet, nutty, floral, or
grassy notes. Tea has a stimulating effect in
humans primarily by its caffeine content.
The term herbal tea refers to drinks not
made from Camellia sinensis: infusions of
fruit, leaves, or other parts of the plant, such
as steeps of rosehip, chamomile, or rooibos.
Contents of Tea:
1. Tannic Acid
2. Polyphenol
3. Caffiene
1. Tannic acid Synonyms: Gallotannic

acid, Gallotannin, Galloylglucose, Glycerite,
Quebracho, Tannins Molecular formula :
C76H52O46Molecular Weight : 1701.22
Melting Point : 218 °C
Flash point : 198 °C
Water Solubility : 250 g/L (20
Properties: Tannic acid has anti-bacterial,
antiproperties. The ingestion of tannic acid
caused constipation and can be used to treat
diarrhoea (in the absence of fever or
inflammation).
Facts about Tannic Acid: Tannic acid is also
used in many industrialis acid is sometimes
used to clear wines. Tannic acids reacts with
proteins in wine to form insoluble
complexes which sediment or can be
filtered.
2. Caffiene Synonyms: 1, 3, 7-
Trimethylxanthi Molecular formula :
C8H10N4 O2
Molecular Weight : 194.19 gm/mol
Water Solubility : 2.17 g/100 ml (25 °C)
18.0 g/100 ml (80 °C)
67.0 g/100 ml (100 °C)
94.19 gm/mol 2.17 g/100 ml
(25 °C)
18.0 g/100 ml (80 °C)
67.0 g/100 ml (100 °C)
Properties: Caffeine acts on the nervous
system by blocking adenosine receptor
thereby slowing down nerve cell activity.
Caffeine stimulates the central nervous
system, respiration and blood circulation.
Caffeine also acts as a diuretic.
Facts about Caffeine: from caffeine
containing plants was used to treat
headaches, coughs and even plague. Only
recently caffeine is used to stay awake and
relieve fatigue. Caffeine is now one of the
most widely used phytochemical.
3. Polyphenol Tea: Polyphenol is one of

the main ingredients in tea and takes up 12-
24% of the tea.The health benefits, which
have mainly focused on green tea, have been
linked to the polyphenol content of the tea.
Green tea contains between 30 and 40 per
cent of water-extractable polyphenols, while
black tea (green tea that has been oxidized
by fermentation) contains between 3 and 10
per cent. Oolong tea is semi-fermented tea
and is somewhere between green and black
tea. Polyphenols are most definitely
antioxidants, which means that they can
reduce the risk of developing coronary
artery disease and a number of other health
problems.
What is the pH level of tea?

The “safe” pH level of drinks won’t cause
tooth damage is that considered 5.5.
Tea Average pH level

black 4.9-5.5
green 7-10
chamomile, mint, 6-7
fennel
lemon 3
rosehip, blackberry 2-3
In general, the more “sour” a tea tastes, the
more acidic it’s likely to be. But a Turkish
study did discover that fruit teas, which tend
to be sweet, are more acidic than herbal tea.
Other factors that affect pH level include:

1.how long you steep your tea
2.how diluted your tea is
3.additives like citrus flavoring, milk, and
herbs
Adding more water, which has a pH level of
7, may decrease acidity.
Types of Tea:
1.Black Tea: The process for making black
tea is defined by allowing the leaf to fully
oxidize during production (which means
water evaporates out of the leaf and the leaf
absorbs more oxygen from the air). The
results are the characteristic dark brown and
black leaf with typically more robust and
pronounced flavors.
2.Green Tea: All tea starts out green. The

green tea process is defined by preventing
oxidation. Shortly after picking, the leaves
are “fired” (rapid heating) to arrest oxidation
and keep the leaf “green” for the duration of
production. Green teas are typically steeped
for shorter amounts of time and at lower
temperatures which will produce a lighter
cup with less caffeine.
3.Oolong Tea: Oolong teas are roughly

defined as any tea that undergoes partial
oxidation (10-90%), but this fact is not
useful by itself. “Baking” (take the term
literally) is also a common technique in
making oolong tea so it is impossible to
summarize categorically. The regional styles
and cultivars used tend to define them more
than anything else. For example, we refer to
both Ti Kwan Yin and Big Red Robe as
oolong tea, but they have nothing in
common.
4.White Tea: The easiest way to define
white tea is by its minimal processing – no
pan firing, no rolling. The leaves are picked,
then slowly and methodically dried. Since
the leaves are not shaped by rolling the
finished product tends to be quite bulky, but
because they are not pan-fired there will be
some incidental oxidation.

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Acidity

Primary , I would like to thank god for making it

Then I would like to thank my family and friends for

Internal Examiner External Examiner

1. Tannic acid Synonyms: Gallotannic

3. Polyphenol Tea: Polyphenol is one of

What is the pH level of tea?

Tea Average pH level

Other factors that affect pH level include:

2.Green Tea: All tea starts out green. The

3.Oolong Tea: Oolong teas are roughly

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