CHEMISTRY

INVESTIGATORY
PROJECT

Acidity in Tea Leaves

 Index
1. Certificate

2. Acknowledgment

3. Theory

4. Requirements

5. Procedure

6. Observation

7. Result

8. Bibliography
 AIM
To compare the acid content of acid in different
samples of leaves.

Tea can be described as an agricultural plant that is industrially

important because of the produce of its leaves, when immersed
in hot water. Tea however is an aromatic beverage that can be
prepared in several different ways.

Each method of preparation has a certain effect on the acidity of

the beverage. My aim in this experiment is to capture the
difference in the acidity of the beverage by analyzing the
mixture in different ways.

Tea after water, is the world’s most popular beverage of

consumption, as it is not extremely expensive, and has a pleasant
texture and aroma. The leaves of the tea plant are oxidized and
cured. The leaves are then introduced into hot/boiling water,
which causes a release in the flavor and color contained in the
leaf of the plant. Some people prefer to drink tea in this form,
while others prefer it with milk. Some people add sugar. All
these activities cause different outcomes in the pH value of the
beverage.
 Theory
 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-threonine, and the stimulant caffine at about

3% of its dry weight depending on the type, brand and brewing
method.

 Tea also contains small

amounts of the bromine
and theophylline. Due to
modern environmental
pollution, fluoride and
aluminum have also been
found to occur 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. Tea
contains polyphenols or
catechins which are a
specific type of tannin.

 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 and recrystallized from water.
 Requirements
1. 10gm of three different types of tea leaves

2. Calcium Carbonate (CaCO3)

3. Filter Paper

4. Funnel

5. Beaker

6. Tripod Stand

7. Bunsen Burner
 Procedure
1. Weigh exactly 10gm of 1st sample of tea leaves.

2. Take 200ml 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 4gms 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 steps for the other two samples.

 Observation
Sr. Weight of Weight of Percentage of
Brand of tea
no. tea leaves acid obtained oxalic acid

1 Red Label 10gm 0.91gm 9.1%

2 Twining’ 10gm 0.97gm 9.7%
3 Taj Mahal 10gm 0.80gm 8.0%

Result
Twining’s has high amount of oxalic acid among Red Label, Taj
Mahal, and Twining’s.

Thus, Twining’s has a good flavor.

 PRECAUTIONS

1. Standardization of Brewing Conditions:

 Precaution: Standardize brewing parameters such

as water temperature, steeping time, and tea-to-
water ratio for all samples.
 Rationale: Inconsistent brewing conditions can lead
to variations in acidity levels, affecting the reliability
of the study.

2. Use of Distilled Water:

 Precaution: Use distilled water for brewing tea

infusions.
 Rationale: Tap water may contain impurities or
minerals that can affect the pH of the tea infusion,
leading to inaccurate results.

3. Clean Equipment:

 Precaution: Ensure all equipment, including tea

infusers, pH meters, and containers, is thoroughly
cleaned before each use.
 Rationale: Residual substances from previous
experiments can contaminate the samples and affect
pH readings.

4. Calibration of pH Meter:

 Precaution: Calibrate the pH meter before each

measurement session.
 Rationale: Regular calibration ensures accurate pH
readings, providing reliable data for analysis.

5. Randomization of Testing Order:

 Precaution: Randomize the order in which tea

samples are tested.
 Rationale: Testing order can unintentionally
introduce biases. Randomization helps eliminate
systematic errors.

6. Appropriate Sample Size:

 Precaution: Ensure an adequate sample size for each tea type to
obtain statistically meaningful results.
 Rationale: Small sample sizes may not represent the overall
characteristics of a particular tea type.

7. Temperature Control:
 Precaution: Monitor and control the temperature during the
brewing process.
 Rationale: Temperature variations can influence the extraction of
compounds from tea leaves, impacting acidity levels.

8. Avoid Cross-Contamination:

 Precaution: Use separate utensils and containers for each tea

sample to avoid cross-contamination.
 Rationale: Cross-contamination can introduce foreign
substances, affecting the pH of the tea samples.

9. Record Keeping:

 Precaution: Maintain detailed records of the experimental

procedure, including any deviations or unexpected occurrences.
 Rationale: Accurate and well-documented records facilitate the
reproducibility of the study.

10. Safety Measures:

 Precaution: Follow safety guidelines when using equipment and

handling hot water.
 Rationale: Ensuring safety measures are in place prevents
accidents and injuries during the experiment.

11. Blinding (if applicable):

 Precaution: If the study involves human evaluators, consider

blinding them to the identity of the tea samples.
 Rationale: Unbiased evaluations can be achieved by preventing
evaluators from knowing which tea sample they are testing.
 Introduction:
Tea, a beverage with deep-rooted cultural significance, is
enjoyed worldwide in various forms, each offering a
unique flavor profile. One crucial aspect that contributes to
the sensory experience of tea is its acidity. The acidity of
tea is influenced by factors such as tea type, processing
methods, and regional variations, impacting not only taste
but also potential health benefits.