Vidhi Dixit 11630

Ramsheth Thakur Public School
Chemistry Core Investigatory Project
Topic:- Acidity in Tea Leaves
SUBMITTED BY:- Vidhi Dixit

ROLL NO:- 11630
CLASS:- XI-F
ACADEMIC YEAR :- 2O23-2O24
CERTIFICATE
This is to certify that Miss Vidhi Dixit , student of class

XI F has successfully completed this chemistry project
on the topic “Acidity of different samples of tea leaves”
under the guidance of Mr Mangesh Patil sir during the
academic session 2023-2024 as per the guidelines of
the Central Board of Secondary Education.
School Stamp Principal's Sign
Internal Examiner External Examiner

ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere

thanks to Mrs. Raj Aloni Ma’am, Principal of
Ramsheth Thakur Public School, Kharghar for her
encouragement and for all the facilities that she
provided us. I also want to thank our guide
teacher Mr. Mangesh Patil Sir for his guidance and
efforts. I would also like to thank my parents for
their constant support.
INDEX
1. Abstract
2. Theory
3. Experiment
4. Observation
5. Result
6. Bibliography
ABSTRACT
Aim: To compare acid content in different
samples of tea leaves.
Tea leaves contain natural acids, including
tannins, catechins, and polyphenols, which
contribute to the overall acidity of tea.
However, it's important to note
that the acidity in tea is relatively mild
compared to highly acidic beverages like citrus
juices.
The actual level of acidity in tea can vary

depending on various factors, such as the type
of tea, growing conditions, processing methods,
and brewing techniques. Generally, black tea
tends to have a lower acidity compared to green
tea and some herbal teas.
During the brewing process, some of the acids

present in tea are released into the water. The
length of brewing time and water temperature
can affect the extraction of acids. Steeping tea
for a longer period or using hotter water may
result in a slightly higher acidity in the brewed
tea.
THEORY
There are about 600 traces of aroma
compounds in tea leaves, some lost and some
released during manufacturing. Once plucked,
tea leaves wither, their cell walls break down,
and chemical compounds form new chemical
compounds, not all of which are water
soluble.
1. Polyphenols are a major class of
compounds in tea. They make up
around 20% to 40% of the dry weight of
tea leaves.
2. The caffeine content in tea can range
from 1% to 5% of the dry weight.
However, it's important to note that the
actual caffeine content can vary
depending on factors such as tea type,
brewing time, and water temperature.
3. Amino acids, including theanine, are
present in tea leaves at around 2% to
6% of the dry weight.
4. Catechins comprise up to 30% of the
dry weight of a freshly picked tea leaf.
5. The oxalic acid present in 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.
EXPERIMENT
Aim: To compare acid content in different
samples of tea leaves.
Material required-
• 10gm of three different types of tea
leaves.
• Calcium carbonate (CaCO3)
• Filter paper
• Funnel
• Beaker
• Tripod stand
• Bunsen burner
Procedure-
1. Weigh exactly 10gm of one of the
samples of tea leaves, name this sample ‘A’.
2. Take 200ml of distilled water in a
beaker.
3. Put the tea leaves in the above beaker
and boil it for 10 minutes.
4. Filter above boiled solution using funnel
and filter paper in another beaker. There
will be ppt. of Calcium oxalate on the filter
paper.
5. Keep filter paper aside and let it dry.
6. Weigh the ppt. of oxalic acid.
7. Repeat the above procedure with the
other two samples and name them ‘B’ and
‘C’ respectively.
OBSERVATION
Sr. no Sample Weight of Weight of %age of
of Tea Tea Acid Oxalic
Leaves Leaves Obtained Acid
Obtained
1. A 10g 0.91g 9.1%
2. B 10g 0.97g 9.7%
3. C 10g 0.8g 8%
RESULT
Sample ‘B’ has a higher amount of oxalic acid
than sample ‘A’ and ‘C.’ Thus sample ‘B’ may
not be ideal for health but sure will have a
good taste compared to other samples.
BIBLIOGRAPHY
• http://www.steepers.net/chemical-
composition-of-tea.html
• https://www.healthline.com/health/food-
nutrition/is-tea-acidic
• https://en.wikipedia.org/wiki/Tea

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Ramsheth Thakur Public School

Chemistry Core Investigatory Project

Topic:- Acidity in Tea Leaves

SUBMITTED BY:- Vidhi Dixit

This is to certify that Miss Vidhi Dixit , student of class

School Stamp Principal's Sign

Internal Examiner External Examiner

I wish to express my deep gratitude and sincere

The actual level of acidity in tea can vary

During the brewing process, some of the acids

2. B 10g 0.97g 9.7%

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