NITTE INTERNATIONAL SCHOOL

BANGLORE NORTH -89

CBSE CLASS – 12

CHEMISTRY

INVESTIGATORY PROJECT

(2023-2024)

TOPIC: STUDY OF TEA AND ITS COMPONENTS

SUBMITTED TO: Mrs. Thresiya Princy

SUBMITTED BY: Anrela Abraham

CLASS: XII Science

REG. No.:
 Certificate

This is to certify that Anrela Abraham of class 12 has satisfactorily

completed her Project Report in the Chemistry Investigatory Project on
‘Study Of Tea And Its Components’ as prescribed by the Central Board of
Secondary Education for the partial fulfillment of AISSCE 2023 – 24.

Date:

Signatures:

Internal Examiner: External Examiner:

Principal: School Seal:

Name of the candidate: Anrela Abraham

Registration No.:

Examination centre:

Date of Practical Examination:

 Acknowledgement

I would like to express my special thanks of gratitude to

my teacher ‘Mrs. Thresiya Princy’ as well as our principal
‘Mrs. Rani Sebastian’ who gave me the golden
opportunity to do this wonderful project on the topic of
“Tea And Its Components” which also helped me in doing
a lot of research.

I’m really thankful to them.

Secondly I would also like to thank my parents and

friends who helped me a lot in finishing this project
within the limited time.

THANK YOU AGAIN TO EVERYONE WHO HELPED ME.

 CONTENTS
SR.N TOPIC PAGE.NO
O
1. Objective 1

2. Experiment 2-5

3. Introduction 6-7

4. Tea in chemistry 8

5. Biochemical Compounds of tea 9

6. The components 10-12

7. Advantages of drinking tea 13

8. Disadvantages of drinking tea 14

9. Types of tea 15-16

10. Tea and its history 17

11. Producers of tea 18

12. Conclusion 19
 13. Bibliography 20

Objective

In this project we will study the different components of

tea and its content in different tea brands and the
variation in its flavoring.
 Experiment

 Aim:
Compare the water soluble Polyphenol content in
various samples of tea.

 Requirements:
Beakers, Conical flasks, funnels, heating arrangement,
tea bags of different tea brands

 Theory:
Tea contains up to 30% of polyphenols. These are
largely responsible for the flavor of the tea. To
estimate the extent of these given compounds in a
given sample, the tea leaves are immersed in hot
water for equal time and loss in the weight of tea
leaves is determined.
 Procedure:

1. Weigh the different samples of tea and

place them in tea bags.
2. Take three or four conical flasks and put
100ml of hot water in each of the flasks.
3. Put tea bags of different types of tea in
each conical flask.
4. After 10 minutes remove the tea bag
and dry them by placing in an oven for a
few minutes.
5. When the tea bags dry, reweigh them.
6. Note the flavor of tea obtained in each.
  Observation:

Sr.no Brand name of tea Initial weight Final weight Loss of weight %of water
(gms) (gms) (gms) soluble
compounds
1. Taj Mahal 2.140 1.810 0.6 75.1%
2 Tetley 2.390 1.620 0.77 67.8%
3. Lipton 2.290 1.740 0.55 76%

 Result:

The tea having better quality has more polyphenolic compound.

More polyphenolic compound is found in Taj Mahal. Hence, Taj
Mahal has a better flavor compared to the others.
Evidence:
 Introduction

Tea is the most commonly and widely used soft beverage in the
world. It acts as stimulate for central nervous system and the
skeletal system. Tea removes fatigue, tiredness and headache;
it also helps increasing the capacity of thinking. It is also used
for lowering body temperature. The principle constituent of
tea, which is responsible for all these properties, is the alkaloid-
caffeine. The amount of caffeine varies in tea leaves from
sample to sample. Originally it was thought that caffeine was
responsible for the taste and flavoring of tea but pure caffeine
has found out to be a tasteless substance. Therefore, the taste
and flavor of the tea is due to another substance present in it.
There is a little doubt that the popularity of the xanthenes
beverages depends on their stimulate action, although most
people are unaware or any stimulation. The degree to which an
individual is stimulated by given amount of caffeine varies from
individual to individual. Tea is made from the young leaves and
buds of the tea plants. Besides caffeine, there is presence of
tannic acids and coloring matter such as polyphenolic
compounds. The relative amounts of these substances are
different in different varieties of tea leaves, that is why their
taste and flavor are different.
 The brownish color of tea is due to the presence of
polyphenolic compounds and some inorganic ions like Mn
+2, Fe3+ etc some simple experiments can be carried out to
study the components that are responsible for the variance
of flavor in brand of tea.
 Tea In Chemistry
Chemical composition of fresh tea shoot:
Compound % Dry Weight Contribution
Total polyphenols 25-30 Astringency
Flavanols
(-) Epigallo cathechin gallate 8-12
(-) Epicathechin gallate 3-6
(-) Epigallo cathechin 3-6
(-) Epicathechin 1-3
(+)Cathechin 1-2
(+) Gallocathechin 3-4
Flavonols and flavonal glycosides 3-4
Leuco anthocyanins 2-3
Polyohenolic acids and depsides 3-4
Caffeine 3-4 Briskness
Theobromine 0.2
Theophylline 0.5
Amino Acids 4-5 Brothyness
Organic acids 0.5-0.6
Monosaccharides 4-5
Polysaccharides 14-22
Cellulose and hemicellulose 4-7
Pectin 5-6
Liginin 5-6
Protein 14-17
Lipids 3-5
Chlorophyll and other pigments 0.5-0.6 Color and appearance
Ash(minerals) 5-6
Volatiles 0.01-0.02 Aroma
 Biochemical compounds of tea
 Compounds responsible for color
Compounds Color
Theaflavins Yellowish Brown
Thearubigins Reddish Brown
Flavonol glycosides Light Yellow
Pheophorbide Brownish
Pheophytin Blackish
Carotene Reddish
 Compounds responsible for taste
Compounds Taste
Polyphenol Astringent
Amino acids Brothy
Caffeine Bitter
Theaflavins Astringent
Thearubigins Ashy and slight astringent
 Compounds responsible for flavor
Compounds Flavor
Linalool , Linalool oxide Sweet
Geraniol, Phenylactadehyde Floral
Nerolidol, benzoldehyde, Methyl Fruity
salicylate, Phenyl ethanol
Trans-2-hexanal,n-hexanal,Cis-3- Fresh Flavor
Hexanal, Grassy, b-lonone
 The components
Caffeine
Caffeine is a purine derivative, which is 1, 3, 7-tri-methyl
xanthine. Caffeine content in black tea is about 3-4% of the
weight. It has stimulating property and removes mental fatigue.
The contribution of caffeine to the infusion is the briskness and
creamy property from the complex formed from caffeine with
polyphenols. Briskness is a taste and sensation while creaming
is the turbidity that develops from good cup of tea when
cooled. On the contrary their excessive use is harmful for
digestion and their long use leads to mental retardation.

Tea fiber
The leaf cell wall, containing cellulosic materials surrounded by
a hemi-cellulose and a lignin seal, prevents the penetration of
hydrolyzing enzymes. They reduce succulence in the mature
shoot is believed to be due to the structural bonding between
phenophylic components of lignin, polysaccharides and cutin of
cell wall.
Carbohydrate
The free sugars found in tea shoot are glucose, fructose,
sucrose, rafffinose and stachyose. Maltose is Assam is a variety
and rhamnose in China variety appeared special. Pectin
substances contain galactose, arabinose, galacturnic acid,
rhamnose and ribose. Free sugars and ribose are responsible
for the synthesis for catechins in tea shoot, formation of
heterotypic flavor compounds during processing of black tea
and contributing towards water soluble solids in tea liquor.
Cellulose, hemi-cellulose, pectins and lignins are responsible for
the formation of crude fiber content in black tea.

Amino Acids
Asparic, glutamic, seric, glutamine, tyrosine, taline,
phenylalanine, leucine, isoleucine theanine were found to be
the principle amino acids present in tea leaf. Theanine alone
contributed around 60% of total amino acid content.
Asparagine was formed during withering. The amino acids play
an important role in the development of tea aroma during the
processing of black tea.
Lipids and fatty acids
The neutral, glycol and phospholipids contents and their fatty
acid composition varied in Assam, China and Cambodia
varieties and also during different stages of black tea
manufacture. Total lipid content and total fatty acids at
different stages ,i.e., green leaf, withered leaf, fermented leaf,
rolled leaf and black teas are about 6.5, 5.7, 4.5, 4.3, 2.8, 9.8,
8.4, 6.6, 4.8 and 3.7 respectively. The major fatty acids available
in tea are linolenic, linoliec, oleic and palmitic.

Anthocyanidins
Delphenidin and cyanidine were the major anthocyanins
present in the leaf. Anthocyanin contents were higher in tea
shoots from pruned that those of unpruned bushes. Role of
anthocyanins on the quality of black tea however has not been
found significant.

Organic acids
Citric, tartaric, malic, oxalic, fumarine and succaric acids were
detected in Assam tea leaf. Role of organic acids towards the
biochemical influence on the quality of black tea is not yet
reported.
Advantages of drinking tea
 Tea contains antioxidants

Antioxidants work to prevent the body’s version of rust and thus help to keep us young

and protect us from damage from pollution

 Tea contains less caffeine than coffee

Herbal tea blends have no caffeine and traditional teas have less than 50 percent of

what typically is found in coffee. This means you can drink it without as many effects on

your nervous system according to nutritionists.

 Tea may reduce your risk of heart attack and stroke

A recent study found a nearly 20 percent reduction in the risk of heart attack and a 35

percent reduced risk of stroke among those who drank one to three cups of green tea a

day. Those who drank four or more cups of green tea daily had a 32 percent reduction

in the risk of having a heart attack and lower levels of the bad cholesterol, LDL.

 Tea may help with weight loss

Although research on this isn’t as strong, studies have shown an effect have depended

on consumption of large amounts of tea, often in pill form.

 Tea may help protect your bones

Data from recent animal studies has shown that green tea may prevent bone loss.

Disadvantages of drinking tea

 Reduced iron absorption
Tea is a rich source of a class of compounds called tannins. Tannins can bind to iron in
certain foods, rendering it unavailable for absorption in your digestive tract.

 Increased anxiety, stress, and restlessness

Tea leaves naturally contain caffeine. Over consuming caffeine from tea, or any other
source, may contribute to feelings of anxiety, stress, and restlessness.

 Poor sleep
Because tea naturally contains caffeine, excessive intake may disrupt your sleep cycle.

 Nausea
Certain compounds in tea may cause nausea, especially when consumed in large
quantities or on an empty stomach.

 Heartburn
The caffeine in tea may cause heartburn or aggravate preexisting acid reflux symptoms.

 Pregnancy complications
Exposure to high levels of caffeine from beverages like tea during pregnancy may
increase your risk of complications, such as miscarriage and low infant birth weight 
 Headaches
Intermittent caffeine intake may help relieve certain types of headaches. However, when
used chronically, the opposite effect can occur 

Types of Tea
 Black Tea
Black tea is withered, fully oxidized and dried. Black tea commonly yields a hearty,
amber-colored brew. Some of the most popular types of black teas are bold breakfast
teas and Darjeeling’s. 
 Green Tea
Green tea production endeavors to avoid the oxidation of the tea leaves, in order to
retain its natural green color and fresh flavor. In Japan, the leaves are steamed, while
other countries will pan-fire or dry it through other methods. This type of tea has a more
delicate flavor than black tea and often brews up pale green or golden in color.
 Oolong Tea
Oolong tea is produced mainly in China and Taiwan and is only partially oxidized. This
type of tea can range from tasting similar to a fresh green tea, The flavor can vary
widely, depending on where the tea leaves are grown and how the tea is made.
 White Tea
Originally from China, white tea is simply withered and dried, causing a very light
oxidation. Its flavor is most similar to that of green tea, but is usually more creamy, soft
and sweet.
 Pu-erh
Pu-erh (also spelled pu’er) comes exclusively from China and is famous for its
distinctively earthy flavor. Pu-erh is tea that has been fermented, often stored
underground for several years. Traditionally, Pu-erh is compressed into round cakes
and can be very expensive.
 Yellow Tea
Yellow tea is the rarest type of tea. It is similarly processed to green tea, but is more
slowly dried to make the leaves take on a yellow color. The taste of the tea is mild, often
described as being somewhere between white and green tea.
 -Black Tea -Yellow Tea

 Herbal Tea
Herbal tea is simply the combination of boiling water and botanicals like fruits, flowers,
barks, herbs, mints, spices, roots, berries and seeds.
 Yerba Mate & Guayusa
Yerba Mate and Guayusa are naturally caffeinated herbal infusions from South
America. They are treasured for their unique balance of caffeine and smooth, energizing
effect. Yerba Mate is herbaceous, vegetal and grassy with a bittersweet flavor, while
Guayusa has an earthy, rich, naturally smooth taste and a slightly sweet finish

-Herbal Tea -Yerba mate &

Guayusa

-White Tea -Oolong Tea

 -Green tea -Pu-erh Tea

Tea and its history

The history of tea spreads across multiple cultures over
the span of thousands of years. With the tea plant,
Camellia sinensis’ native to East Asia and probably
originating in the borderlands of southwestern
China and northern Burma. One of the earliest tea
drinking is dated back to China's Shang dynasty, in which
tea was consumed as a medicinal drink. An early credible
record of tea drinking dates to the 3rd century AD, in a
medical text written by Chinese physician Hua Tuo. It
first became known to the western world through
Portuguese priests and merchants in China during the
early 16th century. Drinking tea became popular in
Britain during the 17th century. The British introduced
commercial tea production to British India, in order to
compete with the Chinese monopoly on tea.
According to legend, in 2732 B.C. Emperor Shen Nung
discovered tea when leaves from a wild tree blew into his
pot of boiling water. He was immediately interested in
the pleasant scent of the resulting brew, and drank
some. Legend says the Emperor described a warm feeling
as he drank the intriguing brew, as if the liquid was
investigating every part of his body. Shen Nung named
the brew "ch'a", the Chinese character meaning to check
or investigate. In 200 B.C. a Han Dynasty Emperor ruled
that when referring to tea, a special written character
must be used illustrating wooden branches, grass, and a
man between the two. This is pronounced "ch'a" and
symbolized the way tea brought humankind into balance
with nature for the Chinese culture.

Producers of tea
Although it is also grown in South America, the Black Sea
region and the Caspian Sea region, and other places, tea
is mostly grown in Asia and Africa. China, India, Kenya,
and Sri Lanka are the top four tea-producing nations,
accounting for 75% of global production. The world
produced 7.0 million tones of tea in the year 2020, with
China accounting for 42% of the amount and India for
20%. Secondary producers were Sri Lanka, Kenya, and
Argentina. India is the largest tea-drinking country in the
world, despite the fact that each person only consumes
750 grams of tea a year. Turkey is the world’s largest per
capita consumer of tea, with 2.5 kilos annually per
person.
 Top 10 Tea Producing Countries:
 China
 India
 Kenya
 Sri Lanka
 Vietnam
 Turkey
 Iran
  Indonesia
 Argentina
 Japan

Conclusion
Tea is an important worldwide consumed natural health
drink proven by many scientific studies in the World.
Encouraging scientific results at tea consumption on human
health make the tea popular in human society. Though tea is yet
to be recognized as a medicinal agent, it is one of the most
researched plant-based remedies. There is a growing amount of
in-vitro research identifying potential of the for oral health
benefits. It is clear that tea is much more than a pleasant and
mildly stimulating beverage, probably due to its therapeutic
value in the prevention of dental caries and periodontal
diseases. However, further long term, well controlled human
trials are required before any harm conclusions can be made.
In the mean time it is reasonable to conclude that tea
consumption, without the addition of sugar, could be made a
component of dietary advice to prevent oral diseases, thereby
helping to promote overall health and well being by the most
economical means. Now, that we have rediscovered this ancient
wonder, we need to grab hold of it and use it to our advantage.
Overall tea is an affordable beverage with natural with
medicinal value as compared to modern beverage hard drink
of low value in terms of human health.
 Bibliography

Websites:
 www.google.com
 www.wikipedia.com
 www.fmltea.com
 www.researchgate.com
 www.tocklai.net
 www.slideshare.net

Books:
 Comprehensive Practical Chemistry
 Investigatory projects on chemistry