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The Science of Acidity in Tea

The project investigates the acidity in tea, detailing the types of organic acids present and their effects on flavor and health benefits. It discusses factors affecting acidity, methods for measuring it, and strategies to mitigate excessive acidity during brewing. The conclusion emphasizes the importance of understanding acidity for enhancing flavor and health benefits while encouraging exploration of different tea varieties.

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tejcharan021
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18 views12 pages

The Science of Acidity in Tea

The project investigates the acidity in tea, detailing the types of organic acids present and their effects on flavor and health benefits. It discusses factors affecting acidity, methods for measuring it, and strategies to mitigate excessive acidity during brewing. The conclusion emphasizes the importance of understanding acidity for enhancing flavor and health benefits while encouraging exploration of different tea varieties.

Uploaded by

tejcharan021
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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ORCHIDS INTERNATIONAL SCHOOL

CHEMISTRY INVESTGATORY
PROJECT
TOPIC: Acidity In Tea

SUBMITTED BY: SUBMITTED TO:


Rahul A Gowda POOJA MAAM
CHEMISTRY DEPARTMENT
CLASS 11TH
OIS - BENGALURU

1
ACKNOWLEDGEMENT
I would like to express my heartfelt gratitude to my chemistry teacher, Pooja ma'am, for their invaluable
support and guidance throughout my project. Your expertise and enthusiasm for the subject have inspired me
to delve deeper into the world of chemistry.
Thank you for providing me with the resources and encouragement I needed to explore my ideas and
overcome challenges. Your constructive feedback and willingness to share your knowledge made a significant
difference in the quality of my work.
I truly appreciate the time and effort you dedicated to helping me succeed. This project would not have been
possible without your mentorship. Thank you once again for being such an exceptional teacher and for
believing in my potential .
I would like to extend my gratitude to the principal sir “Mr. Imtiaz Ali Baig” for providing me with all the
facility that was required.
Sincerely,
Rahul Gowda
Class 11th

2
The Science of Acidity in Tea
Understanding the chemistry of tea and how it impacts flavor and
health benefits.
What is Acidity in Tea?
Acidity in tea refers to the presence of organic acids, These acids are naturally present in tea leaves and are
which contribute to its unique flavor profile and aroma. released during the steeping process, creating a
complex and often refreshing taste.
Types of Acids in Tea
Gallic Acid Malic Acid
Found in black and green tea, contributing to Prominent in oolong tea, offering a tart and fruity
astringency and a slightly bitter note. flavor.

Citric Acid Theanine


Present in white tea, contributing to a refreshing Unique to green tea, providing a calming and
and slightly citrusy taste. savory umami flavor.
Factors Affecting Tea Acidity
Tea Variety Growing Conditions
Different tea varieties Climate, soil composition,
contain varying levels of and altitude can impact the
acids, resulting in distinct acid content of tea leaves.
flavor profiles.

Processing Methods Brewing Parameters


Oxidation, fermentation, Water temperature,
and drying methods can steeping time, and leaf-to-
influence the concentration water ratio can affect the
of acids in tea. extraction of acids.
Impact of Acidity on Tea Flavor

Tartness Astringency
Acids contribute to a tart or sour Certain acids create a dry,
taste, balancing sweetness and puckering sensation in the
bitterness. mouth.

Aromatic Complexity
Acids interact with other
compounds, creating a
multifaceted flavor profile.
Measuring Tea Acidity
1 pH meters are used to measure the hydrogen ion
concentration, providing a numerical value for
acidity.

2 Titration is a chemical method that involves adding a


base solution to neutralize the acids, allowing for
precise quantification.

3 Sensory analysis involves trained tasters who


evaluate the flavor and aroma, identifying specific
acid characteristics.
Mitigating Excessive Acidity
Rinsing Leaves
Washing tea leaves before brewing can remove excess acids and
create a smoother taste.

Adjusting Brewing Time


Shorter brewing times can minimize the extraction of acids,
resulting in a less acidic cup.

Adding Sweeteners
Sugar, honey, or other sweeteners can balance the acidity and
enhance the flavor.

Combining Teas
Blending acidic teas with milder varieties can create a more
balanced and complex taste.
Brewing Techniques to Reduce Acidity
Lower Water Temperature
Steeping at a lower temperature can extract fewer acids, resulting in a
1
softer taste.

Shorter Steeping Time


2 Reducing the steeping time minimizes the extraction of acids,
creating a less acidic cup.

Using Filtered Water


3 Filtered water removes impurities that can exacerbate
acidity, leading to a cleaner taste.
Health Benefits of Tea Acidity
Antioxidant Properties
1
Acids act as antioxidants, protecting cells from damage caused by free radicals.

Improved Digestion
2
Acids aid in digestion by stimulating the production of digestive juices.

Cognitive Enhancement
3 Acids can contribute to improved focus and cognitive
function by promoting blood flow to the brain.
Conclusion and Takeaways

1 2
Understanding Acidity Brewing Strategies
Acidity is a key factor in tea Adjusting brewing techniques
flavor and health benefits. can mitigate excessive acidity.

3
Exploring Variety
Experiment with different teas
to discover unique flavor
profiles.

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