COMPARING THE ACIDITY OF

TEA LEAVES

CHEMISTRY INVESTIGATORY PROJECT

VISHWA D
XII B
2022-23
NSN MEMORIAL SENIOR SECONDARY SCHOOL

1
 NSN MEMORIAL SENIOR
SECONDARY SCHOOL
CHENNAI

BONAFIDE CERTIFICATE

Certified to be the bonafide project work in ……………………………………

done by ……………………………………………………. of standard ………………
during the academic year 20__ -20__
Register No:…………………….

Signature of the Principal School Seal

Submitted for the Senior Secondary Practical Examination

held on……………………… at N.S.N. Memorial Senior Secondary
School, Chennai-64

INTERNAL EXAMINER EXTERNAL EXAMINER

Table of contents

2
S.No Title Page No.

1 Acknowledgement 4

2 Introduction 5

3 Aim 9

4 Components Required 9

5 Components Description 10

6 Theory 15

7 Procedure 15

8 Observations 20

9 Precautions 21

10 Benefits of Tea 21

11 Bibliography 25

3
 ACKNOWLEDGEMENT

I extend my hearty thanks to Mrs.C.Indumathy my chemistry

mentor, who guided me to the successful completion of this

dissertation. I take this opportunity to thank my teacher for

her valuable guidance, constant encouragement, constructive

feedback and immersive motivation which has sustained my

effort at all stages of this project.

Name of the student:

Register number:

Signature:

4
 Introduction

Tea is an aromatic beverage commonly prepared by pouring hot

or boiling water over cured leaves of the tea plant, Camellia sinensis.
Camellia sinensis is a sub-tropical, evergreen plant native to Asia but
is now grown around the world. The tea plant grows best in loose,
deep soil, at high altitudes, and in sub-tropical climates. So, in short,
"tea" is anything derived from the Camellia sinensis plant. After
water, tea is the most widely consumed beverage in the world. It has a
cooling, slightly bitter, astringent flavour which many people enjoy.

Contents of Tea:
Tea contains catechins, a type of antioxidant. In a freshly picked
tea leaf, catechins can comprisal up to 30% of the dry weight. Tea
also contains L-theanine, and the stimulant caffeine at about 3% of its
dry weight, translating to between 30 mg and 90 mg per 8 oz (250 ml)
cup depending on type, brand, and brewing method. Tea also contains
small amounts of theobromine and theophylline. Due to modern
environmental pollution, fluoride and aluminium have also been
found to occur in tea, with certain types of brick tea made from old
leaves and stems having the highest levels. This occurs due to the tea
plant's high sensitivity to and absorption of environmental pollutants.

5
Reason for Acidity of Tea Leaves:
Tea contains a variety of naturally acidic and basic compounds
which interact to form a mildly acidic solution. A 2001 analysis of
black tea found that the dominant anions (acidic parts of compounds)
in brewed tea were oxalate and citrate. Citrate is associated with citric
acid, and is a common organic acid also found (in much higher
concentrations) in citrus fruit like orange and lemons. Oxalates are
also widespread in leafy vegetables and fruits.

Oxalic acid in Tea:

Tea contains oxalates in varying amounts depending on the type
and duration of the infusion. The amount of oxalate measured for
black tea varies from 2.7 to 4.8 mg/240 mL (one cup) of tea infused
for 1–5 min, whereas the amount of oxalate in green tea ranges from
2.08 to 34.94 mg/250 mL of tea. However, the amount of oxalate in
green tea depends on its origin, quality, preparation, and time of
harvest, thus probably explaining why some studies report a higher
oxalate concentration in black tea compared to green tea. Tea extracts,
particularly green tea, are considered to have many beneficial clinical
effects for centuries. Tea infusions contain polyphenol compounds,
among which catechins have been of major interest due to their
antioxidant properties. Indeed, among the different varieties of teas,
green teas as compared to black teas contain the highest concentration
of catechins

6
About Tannic Acid in Tea:
Tannic Acid in tea is actually a myth, a rather popular one. The
acidity of tea leaves is not due to the tannic acid. Tannic acid is an
astringent agent. However, there is a difference between tannins and
tannic acid. Tea contains polyphenols (aka catechins), which are a
specific type of tannin. Green Tea contains more of these substances
(30-42% of the extractable solids) than Black Tea or Oolong Tea. Tea
does not contain Tannic Acid. Thus the acidity of tea is due to tannins
and not tannic acid.

7
EXPERIMENT

8
Aim:
To compare the oxalic acid content in various samples of tea leaves.

Components Required:

S.No. Chemicals/Equipment Quantity

1 Different brands of tea leaves 5

2 Calcium carbonate (CaCO3) As required

3 Distilled Water As required

3 Filter paper 3

4 Funnel 1

5 Beaker 3

6 Chemical Balance 1

7 Wire Gauge 1

8 Tripod Stand 1

9 Bunsen Burner 1

9
Component Description:

1) Tea brands used

3 Roses Tea Taj Mahal Tea Tata Gold Tea AVT Tea Red Label Tea

2) Calcium Carbonate (CaCO3)

Calcium carbonate is an inorganic chemical compound with the

chemical formula CaCO3. Calcium carbonate is one of the most
popular chemicals which is first encountered in school classrooms,
where the use of chalk (a form of CaCO3) is found. It is found in the
earth's crust.

10
3) Distilled Water

Distilled water is water that has been boiled into vapor and condensed
back into liquid in a separate container. Impurities in the original
water that do not boil below or near the boiling point of water remain
in the original container. Thus, distilled water is a type of purified
water.

4) Filter Paper

Filter paper has thousands of tiny holes that allow the liquid
molecules to pass through. The filtered liquid is called the filtrate. The
larger solid particles, in this case, the sand grains are unable to pass
through and are left on the paper. And we call this the residue.
11
5) Funnel

A funnel is a tube or pipe that is wide at the top and narrow at the
bottom, used for guiding liquid or powder into a small opening.

6) Beaker

Beakers are useful as a reaction container or to hold liquid or solid

samples. They are also used to catch liquids from titrations and
filtrates from filtering operations. Laboratory Burners are sources of
heat. Here, it is used to boil the tea leaves.

12
7) Chemical Balance

Chemical balance is a beam balance instrument that is used in a

quantitative measure of the chemical with great precision. It measures
the mass of the chemical up to four decimal places. It is used in the
quantitative analysis of the chemical. It has the ability to recognise
any minimal deviation. 
8) Wire Gauge

A wire gauze is a sheet of thin metal that has net-like patterns or a

wire mesh. Wire gauze is placed on the support ring that is attached to
the retort stand between the Bunsen burner and the glassware to
support the beakers, flasks, or other glassware during heating.
13
9) Tripod Stand

A laboratory tripod is a three-legged platform used to support flasks

and beakers. Tripods are usually made of stainless steel or aluminium
and made light-weight for efficient portability within the lab. Often a
wire gauze is placed on top of the tripod to provide a flat base for
glassware.

10) Bunsen Burner

A Bunsen is a kind of ambient air gas burner used as laboratory

equipment; it produces a single open gas flame, and is used for
heating, sterilization, and combustion.

14
Theory:
The oxalic acid present in the tea leaves is precipitated as calcium
oxalate by treatment of aqueous solution of tea with calcium
carbonate. Calcium oxalate is then hydrolysed with conc. H2SO4
(concentrated sulphuric acid) and recrystallized from water.

Procedure:

1. Weigh exactly 5gm of 1st sample of tea leaves.

2. Take 100ml of distilled water in a beaker.

3. Put tea leaves in above beaker boil it for 10 minutes.

4. Filter above boiled solution using funnel and filter paper in

another beaker.

5. In filtrate add 2gms of CaCO3 and boil it.

6. Filter above boiled solution using funnel and filter paper in

another beaker. There will be a ppt. of Calcium oxalate on the
filter paper.

7. Keep filter paper aside and let it dry.

8. Weigh the ppt. of oxalic acid.

9. Repeat the above 1-8 steps for the other two samples.

15
Tea leaves solution in distilled water

Boiling the tea leaves solution

16
Calcium Carbonate Mixed with filtrate

Boiling the mixture

17
18
Precipitate Obtained

19
Observation:

S.No. Brand of tea Weight of Weight of Percentage

leaves tea leaves precipitate of acidity
1 3 Roses 10gm 0.97 9.7%
2 Taj Mahal 10gm 0.82 8.2%
3 TATA Gold 10gm 0.80 8.0%
4 AVT 10gm 0.75 7.5%
5 Red Label 10gm 0.92 9.2%

Graph:

Acidity Percentage
12

10

0
3 Roses Taj Mahal TATA Gold AVT Red Label

Acidity Percentage

Result:
According to the observed data, 3 roses tea has the highest acidity
content.
20
Precautions:
1. Make sure to measure the precipitate without leaving any
residue behind for accurate readings.

2. Take cautious measures while using the Bunsen Burner.

3. Must be careful with the accuracy of brewing time as increase in

time alters the result.

4. Be careful while noting down the readings for each tea sample.

5. Weigh all quantities accurately.

Benefits Of Tea:
Numerous studies have shown that a variety of teas may boost your
immune system, fight off inflammation, and even ward off cancer and
heart disease.
There are various types, here are some popular ones:
1. White Tea Benefits
 Known to have a delicate flavour, white tea comes from
the Camellia sinensis plant that’s native to China and
India. It is also the least processed tea variety.
 Research shows it may be the most effective tea in
fighting various forms of cancer thanks to its high level
of antioxidants.
 White tea may also be good for your teeth since it
contains a high source of fluoride, catechins and tannins

21
 that can strengthen teeth, fight plaque, and make it more
resistant to acid and sugar.

2. Herbal Tea Benefits

 Herbal teas, sometimes called tisanes, are very similar to
white teas, but they contain a blend of herbs, spices, fruits
or other plants in addition to tea leaves.
There are numerous types of herbal teas, all with their unique
benefits. Some of the most popular herbal teas include:
 Chamomile tea – Helps to reduce menstrual pain and
muscle spasms, improves sleep and relaxation, and reduces
stress
 Rooibos – Improves blood pressure and circulation, boosts
good cholesterol while lowering bad cholesterol, keeps
hair strong and skin healthy, and provides relief from
allergies
 Peppermint – Contains menthol, which can soothe an upset
stomach and serve as a cure for constipation, irritable
bowel syndrome and motion sickness. This tea variety also
offers pain relief from tension headaches and migraines.
Ginger – Helps to fight against morning sickness, can be
used to treat chronic indigestion and helps to relieve joint
pain caused by osteoarthritis
 Hibiscus – Lowers blood pressure and fat levels, improves
overall liver health, can starve off cravings for unhealthy
sweets, and may prevent the formation of kidney stones

3. Green Tea Benefits

 Green tea originates from China, where the leaves are
processed with heat using a pan-firing or roasting method
and Japan, where the leaves are more commonly steamed.

22
  research has found that green tea has a possible impact on
liver, breast, prostate and colorectal cancers. This tea
variety has also shown to be anti-inflammatory, which
helps keep your skin clear and glowing.

4. Black Tea Benefits

 Black tea is made from the leaves of the Camellia sinensis
plant, the same plant that’s used to make green tea.
However, the leaves are dried and fermented, giving black
tea a darker colour and richer flavour.
 Unlike many other varieties, black tea is caffeinated, so
it’s important to monitor your intake. When you do pour
yourself a cup of black tea, you benefit from flavonoids
that combat inflammation and support healthy immune
function.
5. Oolong Tea Benefits
 Oolong tea is a traditional Chinese tea variety that’s made
from the same plant used to make green and black teas.
 Oolong tea is notable for containing l-theanine, an amino
acid that reduces anxiety and increases alertness and
attention. Scientists have found that l-theanine can help
prevent cognitive diseases such as Parkinson’s and
Alzheimer’s diseases.
 Oolong tea is also high in polyphenols, which are linked to
lowering inflammation, preventing the growth of cancers
and decreasing type 2 diabetes risk.

23
Effects of Oxalate In Tea :
The mean soluble oxalate contents of black tea in tea bags and
loose tea leaves were 4.68 and 5.11 mg/g tea, respectively, while
green teas and oolong tea had lower oxalate contents, ranging from
0.23 to 1.15 mg/g tea. The soluble oxalate content of the herbal teas
ranged from not detected to 3.00 mg/g tea. A regular tea drinker
consuming six cups of tea/day would have an intake of between 26.46
and 98.58 mg soluble oxalate/day from loose black tea, 17.88 and
93.66 mg soluble oxalate/day from black tea in tea bags and a
maximum of 18.0 mg/day from herbal teas. The oxalate intake from
the regular daily consumption of black teas is modest when compared
to the amounts of soluble oxalate that can be found in common foods.
However, oxalate in black teas has the potential to bind to a
significant proportion of calcium in the milk, which is commonly
consumed with the black teas.

24
Bibiliogaphy:

 https://pubmed.ncbi.nlm.nih.gov/12495262/#:~:text=The
%20oxalate%20intake%20from%20the,consumed%20with
%20the%20black%20teas.

 https://pubmed.ncbi.nlm.nih.gov/23532418/

 https://www.pennmedicine.org/updates/blogs/health-and-
wellness/2019/december/health-benefits-of-
ztea#:~:text=Numerous%20studies%20have%20shown
%20that,lasting%20impact%20on%20your%20wellness.

 https://www.healthline.com/nutrition/tannins-in-tea#bottom-line

25