Chemistry

CHEMISTRY
INVESTIGATORY
PROJECT
Acidity of Tea Leaves

Session: 2022-2023
Name: Bhagyasree Singh

Class: XI- C
Certificate
This is to certify that Bhagyasree Singh of class

XI-C has successfully completed the research on
the topic “Acidity of Tea leaves” under the
guidance of Mr. Kallol Ghosh during the
academic session 2022-2023 for chemistry
department under direct supervision of the
undersigned as per the requirement for the Board
Examination.
_______________ ________________
(signature of subject teacher) (signature of external examiner)
_____________________
(signature of principal)
Acknowledgement
I take this opportunity to express my

gratitude towards my chemistry teacher
Kallol Ghosh, for his precious and valuable
guidance which played a crucial role in not
only my investigatory project on the topic
“Acidity of Tea leaves”, but also throughout
the session with my studies. I am very
grateful to the school as well, for giving me
this opportunity.
Last but not the least I would like to thank

my parents and my friends for helping me in
this project.
INDEX
Abstract
Theory
Requirements
Procedure
Observation
Result
Bibliography
Abstract
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. 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 the 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 hydrolyzed with
conc. H2SO4 and recrystallized from water.
Requirements
1. 10gm of three different types of tea leaves
2. 10gm of 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 200 ml of distilled water in a beaker.
3. Put tea leaves in above beaker and 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
Sl no. Brand of tea Weight of Weight of Percentage of
tea leaves acid oxalic acid
obtained
1 Red Label 10gm 0.91gm 9.1%
2 Twining’s 10gm 0.97gm 9.7%
3 Taj Mahal 10gm 0.80gm 8.0%
Result
Twining’s has a high amount of oxalic acid among Red Label,
Taj Mahal and Twining’s.
Thus Twining’s has a good flavor.

Bibliography
• www.wikipedia.com
• https://www.healthline.com/health/food-nutrition
• https://www.yashodahospitals.com/blog
• https://www.steepers.net/chemical-composition-of-
tea.html
• https://www.seminarsonly.com

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CHEMISTRY

Acidity of Tea Leaves

Name: Bhagyasree Singh

This is to certify that Bhagyasree Singh of class

I take this opportunity to express my

Last but not the least I would like to thank

Tea can be described as an agricultural plant that is industrially

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

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

• Tea also contains L-threonine, and the stimulant caffine at about

• Tea also contains small amounts of

• Tannic Acid in tea is actually a myth,

• The oxalic acid present in the tea leaves is precipitated as

2. Take 200 ml of distilled water in a beaker.

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

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

5. In filtrate add 4gms of CaCO3

6. Filter above boiled solution

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.

Thus Twining’s has a good flavor.

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