SCHOOL NAME

ASHOK MEMORIAL PUBLIC SCHOOL

(SESSION: 2024-2025)

CHEMISTRY
INVESTIGATORY PROJECT

(Acidity in Tea Leaves)

Submitted to : Mrs. Heena

Bharadwaj
Submitted by: Piyush Rawat

Class : XII
Roll No :
CERTIFICATE
This is to certify that
PIYUSH RAWAT
has successfully completed his
Chemistry
project titled
ACIDITY IN TEA LEAVES
Under the supervision and
guidance of
Mrs. Hena Bharadwaj
in the partial fulfilment of the
Chemistry
practical assessment
conducted during year
2024-2025.

EXAMINER TEACHER
_________ _________
ACKNOWLEDGEME
NT
I would like to express my immense
gratitude to my chemistry teacher Mrs.
Hena Bharadwaj for the help and
guidance she provided for completing
this project.
I also thank my parents who gave their
ideas and inputs
in making this project. Most of all I
thank our school management, for
providing us the facilities and
opportunity to do this project.
Lastly , I would like to thanks my
classmates who have done this project
along with me. Their support made this
project fruitful.
 INDEX
CONTENT PAGE NO
Certificate 2
Acknowledgement 3
Topic 4
Introduction 5
Contents of Tea 6
Reason for acidity in 7
tea
Factor Affecting 8-9
acidity in tea
Aim and Requirement 10
Theory 11
Procedure 12
Observation 13
Result 14
Benefits of 15
Consuming Tea
Conclusion 16
Precaution 17
Bibliography 18
 TOPIC
Acidity in Tea Leaves
 INTRODUCTION
Tea is a popular beverage made by
infusing dried tea leaves or herbs in hot
water. The leaves used to make tea come
from the Camellia sinensis plant , and the
processing methods applied to these leaves
determine the type of tea produced . There
are several main types of tea, including
green tea, black tea, white tea, and oolong
team each with its own distinct flavor,
aroma, and colour.
The preparation of tea involves steeping
the tea leaves or tea bags in hot water
allowing the flavours and compounds from
the leaves to be released into the liquid .
The brewing time, water temperature, and
other factors can influence the taste of the
tea. Beyond the traditional teas, there are
also herbal teas made from infusing
various plants , flowers, or herbs in hot
water.
Tea has been enjoyed for centuries and
holds cultural significance in many
societies. It is not only valued for its
diverse flavours but also for the potential
health benefits associated with its
antioxidant content. Whether sipped for
relaxation, socializing, or health reasons,
tea remains a globally beloved and
versatile beverage.
 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 between 30mg
and 90 mg per 250 ml cup depending on
type, brand, and brewing method. Tea also
contains small amounts of theobromine
and theophylline. Due to modern
environment pollution, fluoride and
aluminum have also been found to occur in
team 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
environment pollutants.
 Reason for Acidity of
Tea Leaves
The acidity in tea leaves is primarily attributed
to the presence of natural organic acids. One
of the key acids found in tea leaves is citric
acid, although other acids such as oxalic acid
and malic acid may also contribute to the
overall acidity. These acids play a crucial role
in shaping the flavour profile of the tea. The
levels of acidity can vary depending on factors
such as the tea plant variety, growing
conditions, and processing methods.
Additionally, the terroir of the tea-growing
region, including factors like soil composition
and climate, can influence the acidity of the
tea leaves. During the growth and
development of the tea plant, environmental
factors and the plant’s metabolic processes
contribute to the accumulation of these
organic acids. The acidity in tea leaves
contributes to the refreshing and lively taste
that is characteristic of many types of tea, and
it is a key element in the complex interplay of
flavours that tea enthusiasts appreciate.
Factors Affecting Amount of
Oxalic Acid in Tea Leaves

The amount of oxalic acid in tea is influenced

by various factors related to the tea plant,
processing methods, and brewing practices.
Oxalic acid is a naturally occurring organic
acid found in many plants, including tea
leaves. Here are several factors that can affect
the amount of oxalic acid in tea:

Tea Plant Varieties:

Different tea plant varieties contain varying
levels of oxalic acid. For example, Camellia
sinensis var. sinensis (Chinese tea plant) and
Camellia sinensis var. assamica (Assam tea
plant) may have different oxalic acid
concentrations.

Growing Conditions:
Soil composition and environmental factors,
such as climate and altitude, can influence the
accumulation of oxalic acid in tea leaves.
Plants may produce more oxalic acid as a
response to stress, such as nutrient deficiencies
or environmental challenges.

Leaf Position:
Oxalic acid levels can vary in different parts of
the tea plant. Young leaves and buds may
contain higher concentrations of oxalic acid
 Brewing Time and Temperature:

The brewing process can impact oxalic acid levels

in the tea infusion. Extended brewing times and
higher water temperatures may lead to greater
extraction of oxalic acid from the tea leaves.

Tea Grade and Quality:

Higher-quality teas, which often consist of young

and tender leaves, may contain higher levels of
oxalic acid. The processing methods used for
premium teas may also affect oxalic acid
concentrations.

Geographical Origin:

The geographical region where tea is grown can

influence its chemical composition, including
oxalic acid content. Different growing conditions
and soil types contribute to regional variations in
tea characteristics.

Cultivation Practices:

The use of fertilizers, pesticides, and other

cultivation practices can impact the chemical
composition of tea leaves, including oxalic acid
levels.

Leaf Maturity:

As tea leaves mature, the oxalic acid content may

change. Young leaves and buds may have higher
oxalic acid concentrations compared to older, fully
developed leaves.
 AIM
To compare the oxalic acid content in the
various samples of Tea leaves.

Requirements
• 5gm of three different brands of tea leaves

• Calcium Carbonate (CaCO3)

• Filter Paper

• Funnel

• Beaker

• Chemical Balance

• Wire Gauge

• Tripod Stand

• Bunsen Burner
 THERORY
• 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 caffeine 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 hydrolyzed
with conc. H2SO4 and recrystallized from
water.
 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 precipitation
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

S. NO Brand of Weight of Weight Percenta

Tea Tea of Acid ge of
leaves Obtained Oxalic
Acid
1 Red 10gm 0.91 9.1%
Label
2 Twinings 10gm 0.97 9.7%

3 Taj 10gm 0.80 8%

Mahal
 RESULT

The results indicate variations in the oxalic

acid content among the different tea
brands. Twinings exhibited the highest
percentage of oxalic acid at 9.7%, followed
closely by Red Label at 9.1%. Taj Mahal, on
the other hand, showed a slightly lower
percentage at 8%.

These differences may arise from various

factors such as tea plant varieties, growing
conditions, and processing methods unique to
each brand.
 Benefits of Consuming Tea

Consuming tea can offer various health benefits , and

these advantages mat vary depending on the type of tea.
Here are some general benefits associated with tea
consumption:

Antioxidant Properties: Tea, especially green tea, is

rich in antioxidants such as catechins and
polyphenols. These compounds help neutralize free
radicals in the body, which can contribute to overall
health and may play a role in reducing the risk of
chronic diseases.
Heart Health : Regular tea consumption has been
linked to cardiovascular health. Antioxidants in tea
may help lower bad cholesterol(LDL
cholesterol)levels and improve blood vessel function,
reducing the risk of heart diseases.
Weight Management: Green tea, in particular , is
often associated with weight management benefits. It
may help boost metabolism and fat burning , making
it a popular choice for those seeking to maintain a
healthy weight.
Improved Mental Alertness: Tea contains caffeine,
which can enhance alertness and improve cognitive
function. However, the caffeine content in ta is
generally lower than that in coffee, providing a milder
energy boost without the jitters.
Reduced Cancer Risk: Some studies suggest that
the antioxidants in tea may have protective effects
against certain types of cancers. The polyphenols in
green tea, for instance, have been investigated for
their potential anticancer properties.
Better Oral Health: Tea contains compounds
that may help inhibit the growth of bacteria
in the mouth, g to improved oral health. This
may contribute to reduced risk of cavities ad
gum diseases.
 Stress Reduction and Relaxation: Certain
compounds in tea, such as L-thcaninc, have
been associated with promoting relaxation
and reducing stress. The combination of
caffeine and L-theanine in tea can provide a
calming effect without causing drowsiness.
Hydration: Tea is a hydrating beverage that
can contribute to meeting daily fluid intake
requirements, unlike some caffeinated
beverages, tea does not have a diuretic
effect that leads to excessive fluid loss.
Digestive Health: Herbal teas, like
peppermint or ginger team are known for
their digestive benefits. They may help
alleviate symptoms such as indigestion,
bloating, and nausea.
Diabetes Management: Some research
suggests that compounds in tea, particularly
green tea, may have a positive impact on
blood sugar levels, potentially aiding in
diabetes management.
 CONCLUSION
In conclusion, this investigatory project
aimed to compare the oxalic acid content
in different samples of tea leaves from
Red Label, Taj Mahal, and Twinings. The
results revealed varying percentages of
oxalic acid, with Twinings exhibiting the
highest amount at 9.7%. The procedure
involved boiling tea leaves, precipitating
oxalic acid with calcium carbonate, and
determining the weight of the obtained
acid.

While the investigation provided insights

into oxalic acid levels, it’s important to
note that the presence of oxalic acid in
tea is influenced by multiple factors,
including tea plant variety, growing
conditions, processing methods, and
brewing practices. Furthermore, the
project highlighted the potential health
benefits of consuming tea, such as its
antioxidant properties, heart health
benefits, weight management support,
and more.
 PRECAUTION
Use precise measurements when weighing tea
leaves and chemicals to ensure accurate results.

Ensure the cleanliness of all equipment,

especially the beakers, funnels, and filter paper,
to prevent contamination.

Boil the tea leaves for the specified duration (10

minutes) to extract the desired components
effectively.

Handle boiling water and hot apparatus with care

to avoid burns or accidents.

Conduct the experiment in a well-ventilated area

to avoid inhaling potentially harmful fumes.

Allow the filter paper with the precipitated

calcium oxalate to dry thoroughly before
weighing to prevent errors in the measurement.

Repeat the experiment for each tea sample to

ensure the reliability of the comparative analysis.

Dispose of waste materials properly, following

appropriate laboratory waste disposal procedures
 BIBLIOGRAPHY
http://en.Wikipedia.org

www.healthline.com

Youtube.com

https://www.scicnccdircct.com

http://www.steepers.net/chemical-composition-of-te
a