Acidity in Tea Leaves

H.A.L.
VIDYALAYA
CHEMISTRY
INVESTIGATORY
PROJECT
SUBMITTED BY :
AMOLIKA SONI
CLASS: XII (SCIENCE)
ROLL NO:-
ACIDITY IN
TEA
LEAVES
BIBLIOGRAPHY
 CHEMISTRY TEXTBOOK
BY N.C.E.R.T
 ABC OF CHEMISTRY
BY MODERNS’ PUBLICATION
 COMPREHENSIVE PRACTICAL
BY Dr. N.K VERMA
PROLOGUE
NAME: AMOLIKA
SONI SUBJECT:
CHEMISTRY
CLASS: XII (SCIENCE)
ROLL No.:
SCHOOL: H.A.L. VIDYALAYA
ACADEMIC YEAR: 2021-22
ACKNOWLEDGMENT
I would like to convey my special thanks to

our chemistry teacher Ms. Priyanka Mishra
Under whose guidance and supervision I
have accomplished this project successfully.
I would like to thank our chemistry lab
assistant, who provided me with all
apparatus needed for this project.
Lastly, I wish to thank our principal Mr. J.P.S.
Chauhan whose blessings were always with
me.
ROLL No.: NAME: AMOLIKA SONI

DATE: CLASS: XII (SCIENCE)
AIM
TO STUDY THE ACIDITY OF DIFFERENT

SAMPLES OF THE LEAVES AND REASONS
FOR THE VARIATION IN THEIR TASTE
INTRODUCTION
Tea is the most common name in households.

A simple cup of tea has a multiple effects on
the drinker. It acts as cardiac, respiratory,
and muscle stimulant are earl has a diuretic.
These properties in the tea are mainly due to
caffeine and alkaloid theophylline. The
caffeine constant of leaves depends on the
variety where they are grown. It was thought
that being the reason that different tea leaves
have a different flavor. But now it is proved
to be wrong. Caffeine is a white tasteless
compound. That is the flavor and taste of tea
being given by some other compound.
Tannins are colored polyphenolic compounds
and the color of the tea. The nature and
amount of the substance are different in
different varieties of tea leaves and thus their
taste flavor is different. The amounts of these
substances in tea leaves are as small that
these cannot be extracted and isolated form
in our laboratories. However, you can
correlate the variation of taste of different
samples of tea by determining its acidity as
acidity reflects on the tannins content of tea.
MATERIAL REQUIRED
 Various samples of tea leaves

 Milk
 Sugar
 Universal indicator or pH (0 to 5, narrow
range) water.
APPARATUS
 China cup
 Glass rod
THEORY
Tannins are acidic due to polyphenolic
compounds. Caffeine with tannins and other
flavoring agents are responsible for their
color and taste. Tannins are sore and slight
due to their acidic nature. Their proportion in
a different sample of tea varies its taste.
Caffeine gives characteristics orders to the
tea.
There is also another class of compound
called glycosides. These are also get dissolved
by boiling the tea. There is also after taste of
tea to the same extent. The pH of tea gives
roughly idea of proportions of tannins in the
tea. So taste can be corrected with pH.
PROCEDURE
Take 25g of each sample in separate clean

china cup. Pour an almost equal volume of
boiling water in each cup and cover it with a
lid. Keep them for five minutes.
Take the liquor from each cup by taking a sip
of it and rolling it in mouth. Slip it out after
testing.
Now place a drop of liquor from one cup on
the indicator vapor price with the help of
glass rod. Observe the color procedure and
compare it with the color in the provided
color chart. Heat the pH value from the chart
which is given against the color which
matches the color on indicator.
Similarly, find the pH value of the liquor in
other cups.
OBSERVATIONS
BRAND TEXTURE COLOUR COLOUR AROMA TASTE

OF DRY OF DRY OF THE
LEAF LEAF LIQUOR
TATA SMALL BROWN DARK FRESH HARD

TEA PRICE RED
TAJ BIG PRICE DARK RED FRESH HARD

MAHAL BROWN
LIPTON SMALL BLACK BROWN LIGHTLY LIGHT

TIGER PRICE FRESH
BROOK MIDDLE BROWN BLACK FRESH VERY

BOND PRICE LIGHT
RESULT
Tea different in taste has a different value of

acidity.
Taj Mahal has the highest pH value.
PRECAUTIONS
 Add an equal volume of boiling water to

each cup.
 Boil the tea for an equal length of time for
every sample.
 Clean the glass rod well before other
liquor.
CERTIFICATE
This is to certify that Amolika Soni student

of class XII(Science), H.A.L. Vidyalaya has
successfully completed the chemistry
investigatory project titled “ACIDITY IN TEA
LEAVES” Under my guidance and
supervision.
Ms. PRIYANKA MISHRA Mr. J.P.S. CHAUHAN

HEAD OF CHEMISTRY DEPT. PRINCIPAL
H.A.L. VIDYALAYA H.A.L. VIDYALAYA
EXTERNAL EXAMINER

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H.A.L.

I would like to convey my special thanks to

ROLL No.: NAME: AMOLIKA SONI

TO STUDY THE ACIDITY OF DIFFERENT

Tea is the most common name in households.

 Various samples of tea leaves

Take 25g of each sample in separate clean

BRAND TEXTURE COLOUR COLOUR AROMA TASTE

TATA SMALL BROWN DARK FRESH HARD

TAJ BIG PRICE DARK RED FRESH HARD

LIPTON SMALL BLACK BROWN LIGHTLY LIGHT

BROOK MIDDLE BROWN BLACK FRESH VERY

Tea different in taste has a different value of

 Add an equal volume of boiling water to

This is to certify that Amolika Soni student

Ms. PRIYANKA MISHRA Mr. J.P.S. CHAUHAN

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