Acidity of Tea

Acidity of TEA By, SHUBHAM ABHALE, Roll No. CS-72

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INDEX History Of TEA Types of TEA Health benefits of TEA Harmful effects of TEA Contents of TEA Experiment to find acidity of TEA

Tea

Botanical name: Common name: Parts used: System effected: Properties:

Camellia sinensis Green tea Young leaves and leaf buds Liver, heart

Stimulant, diuretic. Astringent

Tea is made from young leaves and buds of tea plant. Tea leaves are rich in caffiene (an alkaloid). Besides caffiene, tea leaves contain tannic acid and coloring matter, such as polyphenolic compounds. The relative amounts of these substances are different in different varieties of tea leaves, i.e. why, their taste and flavour are different. The brownish colour of tea is due to the presence of polyphenolic compounds and some inorganic ions like Mn2+, Fe3+ etc. Some simple experiments can be carried out to study the components that are responsible for the variation in tea flavour in various brands of tea

The History of Tea Drinking tea plays such a central part in our lives, it is such a universal phenomenon with millions of people the world over enjoying their tea on a daily basis, that it’s hard to imagine a world without tea and yet while the Eastern world has been using tea for more than 4500 years, for most of this time tea was unknown in the Western world. Tea was only introduced into the West a relatively recent 400 years ago. Discovered in China, tea has exerted a profound influence on societies and cultures throughout the world so that there are unique ceremonies in various cultures and most parts of the world have social etiquettes concerning the preparation and drinking of tea as well as social customs regarding how, when and where to drink it

The Origin of the Word "Tea" The Chinese originally called it “Kia”. As far as is know it was during the course of the 6th century AD that the name evolved into "Cha". On its arrival in the West it became Té which is still the name for tea in many countries.

The Discovery of Tea Legend has it that tea was discovered by the Chinese Emperor, Shen Nong, in 2737 B.C. The Emperor had a habit of boiling his drinking water. One day while he was in his garden a few tea leaves fell by chance into his boiling water which then gave off a rich, alluring aroma. The Emperor, upon drinking this brew,

discovered it to be refreshing and energizing. He immediately gave the command that tea bushes to be planted in the gardens of his palace and declared it gave one “vigour of body, contentment of mind and determination of purpose”.

Types of Tea Anti Acidity Tea Anti Acidity Tea is brewed from the leaf of Aspalathus linearis, a unique herb with great healing powers. It is less astringent, completely caffeine-free, no oxalic acid and doesn't contain tannins that may interfere with iron absorption. However, it has a higher content of fluoride which might help to protect against tooth decay. Besides, it is rich in a variety of minerals, including potassium, copper, magnesium, calcium, iron, zinc and manganese. This tea is generally beneficial to the digestive system & relaxes spasms. It has been used in the treatment of vomiting, diarrhoea & other mild gastric symptoms. It has also been shown to be of benefit in the treatment of a wide range of allergies especially milk allergy, eczema, hay fever & asthma in infants. Anti-acidity tea helps to excrete uric acid which causes gout & lower body acidity.

Anti Aging Herbal Tea Anti-aging herbal tea is made of an herb which is indigenous to the Cedarburg area of South Africa. Due to its widely publicized health benefits, anti aging herbal tea has grown into a billion dollar export industry since the mid twentieth century. The tea has no caffeine and only half the tannin of ordinary tea. Apart from being refreshing to drink, in place of ordinary tea and coffee, it has the advantage of containing minerals and powerful antioxidants. Having no oxalic acid it also does not irritate the kidneys. This herbal tea controls aging, hypertension /stress & blood pressure & cardiac problems. It also fights with fatigue, joint pains, gastric & cough problems, chronic & acute diseases of males and females and gives over all fitness, strength & potential to the body and mind.

It stimulates the release of growth hormones (as it decreases with age) in pituitary gland which is responsible for all body functions and maintains youth by keeping physical and mental health. It is useful in keeping normal sexual drive and good relaxing sleep.

Anti Cough Tea This tea is made of an unique mixture of herbs having very good cough formula and analgesic. It is known to exhibit health properties like: • Good as immune modulator for skin health • Protects from asthma, cough, leucorrhoea, chronic rheumatism and cancer, etc. • Anti-bacterial • Anti-fungal • Anti-viral • Tonic • Diuretic • Blood purifier • Anti-inflammatory Herbs which are useful and used as ingredient in anti cough tea are amla, elaichi, tulsi, vasaka, garlic and ginger.

Green Tea Green tea is a "true" tea, meaning it is made solely with the green tea leaves (Camellia sinesis), that have undergone minimal oxidation during processing. Green tea originates from China and has become associated with many cultures in Asia from Japan to the Middle East. Drinking green tea and herbal green tea is reputed to be helpful in treating cancer, high cholesterol levels, rheumatoid arthritis, cardiovascular disease, impaired immune function and infection . Other traditional uses of herbal green tea include treating flatulence (gas), regulating body temperature and blood sugar, promoting digestion, and improving mental processes. It has been extensively studied in people, animals, and laboratory experiments. Green tea is produced by steaming the leaves to destroy the enzymes that might otherwise ferment the leaves. The leaves are then rolled either by hand or by mechanical rollers, to bring out the juices in the leaves that are responsible for its flavor. The rolled leaves are then fired to dry them. The entire process of rolling and firing is repeated several times until the leaves are completely dry. The process of producing green tea is very exacting because variation in the drying time can result in fermentation of the leaves which spoils its flavour.

Herbal Tea Herbal tea has been in use since a long period of time. It is also known as a herbal infusion or tisane. Herbal tea is basically the mixing of dried fruit, flower or herb in boiling water. It is natural, free of caffeine free. There is no artificial colouring or flavours. A mixture of aromatic, carminative, sedative, expectorant herbs, which have their own importance, it has lot of beneficial effect on health, body and mind. It is gaining popularity due to its multi effects. Herbs are used in their natural forms and these herbs are without any

chemical treatment. There is nothing like a cup of delicious herbal tea to nourish and soothe the body and mind.

Lemongrass Tea Lemon grass is also known as Cymbopogon citratus, and has certain therapeutic properties and the reported benefits of using it internally, in the form of a herbal tea (infusion) are reducing fevers, stomach cramps, flatulence and colic, easing arthritic pain, general digestive aid . It is especially suited for digestive problems in children. Lemon grass is commonly used in teas, soups, and curries. It is also suitable for poultry, fish, and seafood. It is widely used as a herb in Asian (particularly Vietnamese, Hmong, Khmer, Thai, Lao, Malaysian, Indonesian, Philippine, Sri Lankan) and Caribbean cooking. It has a citrus flavour and can be dried and powdered, or used fresh. Dried lemon grass leaves to make a zesty, refreshing drink that is highly satisfying both hot and cold.

Moringa Green Tea There is an old saying: "Moringa leaves prevent 300 diseases." Moringa green tea set the free radicals, purifies blood, reduces stress of smokers and alcohol drinkers. Indeed, induces No-Smoke temptation. Dead cells of the skin are removed and improves glows and shine. It is highly beneficial for pregnant women, lactating mothers and working women for its soothing powers.

Organic Tea DR. John Weisburger, Director Emeritus, American Health Foundation tells about organic tea that - “Current research shows tea contains specific antioxidants & health promoting ingredients. Lowering the risk of heart disease, stroke & certain types of cancer link, pancreatic and prostrate." The greatest

organic tea benefit is the presence of polyphenol oxidase - an abundant supply of antioxidants. They can be termed as the “true elixir” of life. The activity of antioxidants in tea is more than that in over 21 fruits and vegetables. Tea qualifies as organic only when environment-friendly techniques are used in its production. Demand for organic tea, like other organic foods, has also been growing rapidly.

Orthodox Tea The top two leafs of each tea plant is the orthodox tea. It is said that these leaves produce the best quality tea leaf and since even today, leaves are plucked by hands, we ensure that we collect only these leaves to make our orthodox tree. The demand for orthodox tea is rising worldwide even as India produces a meagre 80 mkg of this tea annually out the total production of more than 900 mkg. Although Orthodox Tea is somewhat similar to Green Tea, it requires even finer tea leaves than the latter. It is sold domestically through auction centres and is exported in small quantities overseas.

Slimming Tea Slimming tea is known to help digest fatty foods. Made of natural herbs, such tea increases metabolism and help to reduce your cholesterol levels. It suppresses the appetite, detoxify, cleanse and rid the body of excess fat. Such tea does not cause you diarrhoea, instead they treat obesity from the root. Such tea can also be used for coronary heart diseases. It also reduces blood sugar levels. Consuming this tea also reduces stretch marks and melts cellulite naturally. Overweight patients suffering from a feeling of heaviness, fatigue, and body pain have also experienced relief on consumption of this tea. Slim tea also helps clear up body channels.

Health Benefits of Tea

The main advantage of tea lies in the fact that it is a completely natural product, without any added flavorings, colors or preservatives. Likewise, when drunk without adding any sugar, honey or milk, tea has no calories and simultaneously serves as a crucial component for maintaining the balance of body liquids.

Research into the Health Benefits of Tea • Tea leaves contain a high amount of polyphenols, which are a type of antioxidant, and that regular consumption of about five cups of tea per day contributes to keeping a high level of them in the bloodstream. • The antioxidants work to neutralize free radicals. The free radicals are oxidizing molecules which naturally and harmlessly exist within the human body. However, they accumulate as a result of physiological processes such as metabolism, and are furthermore found in environmental factors such as polluted air, poisonous waste and cigarette smoke. • Tea prevents the rise of homocysteine which is known to be an important and significant risk factor for cardiovascular diseases, due to the content of vitamin M in tea. The vitamin M, which is a B complex vitamin, assists in preventing cancer and it also plays an important part in the health of the nervous system, the eyes and other systems. • Tea leaves contain fluoride which helps strengthen bones and teeth and fights cavities. • Tea believed to boost the body’s defenses

• A green tea component helps kill leukemia cells • Drinking tea might delay Alzheimer's Disease • Tea may play a role as an AIDS fighter

Tea and Caffeine Caffeine is a natural substance found in numerous plants. Its consumption helps with metabolism, weight loss and vitality. The average amount of caffeine from brewed tea leaves depends on the type of tea (black tea contains more caffeine than green tea), the brewing duration, and the water temperature (the higher the temperature- the greater the amount of caffeine drained from the leaves). A healthy individual can consume up to about 350 mg of caffeine per day without any concern.

Harmful Effects of Tea Harmful effects of Caffeine When taken before bedtime, caffeine can interfere with getting to sleep or staying asleep. Exactly how caffeine will affect an individual? And for how long, depends on many factors, • The amount of caffeine ingested • Whether one is male or female • One's height and weight • One's age • Whether one is pregnant • Whether one smokes Caffeine is converted by the liver into substances that are excreted in the urine. Some people are more sensitive to the effects of caffeine than others. With frequent use, tolerance towards many of the effects of caffeine will develop. At doses of 600 milligrams (about six cups of coffee) or more daily, caffeine can cause nervousness, sweating, tenseness, upset stomach, anxiety, and insomnia. It can also prevent clear thinking and increase the side effects of certain medications. This level of caffeine intake represents a significant health risk. Caffeine can be mildly addictive. Even when moderate amounts of caffeine are withdrawn for 18 to 24 hours, one may feel symptoms such as headache, fatigue, irritability, depression, and poor concentration. The symptoms peak within 24 to 48 hours and progressively decrease over the course of a week. To minimize withdrawal symptoms, experts recommend reducing caffeine intake gradually.

Harmful Effects of Drinking Excessive Tea People drink tea to relax. A sizzling cup is refreshing. Yet, excessive tea is not advisable. It is harmful to health. It slowly affects the body systems. The habit of drinking too much tea should be avoided. Tea is prepared from leaves of shrub belonging to camellia family. The plant is a native of south East Asia. The earliest record of its cultivation comes from China in 4th century AD. The chemical composition of tea leaves are as follows: Moisture: 5 – 8% Aromatic oils: 0.5% Caffeine: 2.5 – 5% Nitrogen: 4.75 – 5.5% Soluble substances: 38 – 45% Tannin: 7 – 14% Minerals: 5 – 5.75% The primary effects of tea are due to alkaloids, caffeine, tannin and aromatic oils. It is not only composition of tea leaves that is harmful but also the composition of infusion which is prepared by boiling tea with water. The harmful effects of drinking excessive tea in case of specific diseases are as summed below: Indigestion: Tea is said to slow down digestion. It impedes the action of ptyalin, a digestive ferment of saliva which acts as cooked starch. Tannin is responsible for inhibition of this condition. This effect could however disappear once milk is added as milk

precipitates tannin. Tea also delays stomach digestion and could lead to gas formation diarrhoea and constipation. Kidney disorders: Experiments show that 5 cups of tea increases the urine by 400 – 500% in people vulnerable to kidney related ailments. This continued stimulation of kidneys by caffeine might damage them. Tea could also promote kidney stone because of its high concentration of oxalate. Premenstrual syndrome: Drinking tea could aggravate symptoms of premenstrual syndrome. According to a research conducted under Dr Annette Rossignol, an associate professor of public health at Oregon University, women in China who drank between 1 – 4 cups of tea a day were twice as likely to have PMS then non tea drinkers. Drinking 8 cups of tea increased the PMS occurrence 10 times. Incontinence: Drinking too much tea could lead to incontinence or frequent/urgent impulse to urinate. According to a recent study conducted at St. George’s Hospital London, caffeine could exert pressure on bladder by causing muscle surrounding it to contract increasing the need to urinate. The respiratory and cardiac muscles are also stimulated by caffeine as coronary arteries get dilated resulting in the increase in the rate of blood flow. The quickening of respiration lowers the level of carbon dioxide and increases the heat production of body by 10 – 20%.

Contents of Tea 1.Tannic Acid 2.Caffeine 3.polyphenol

Tannic acid Synonyms: Gallotannic acid, Gallotannin, Galloylglucose, Glycerite, Quebrach o, Tannins Molecular formula : C76H52O4 6 Molecular Weight : 1701.22 Melting Point : 218 C Flash point : 198 C Water Solubility : 250 g/L (20 C) Tannic acid has anti-bacterial, antienzymatic and astringent properties. Tannic acid has constringing action upon mucous tissues such as tongue and inside of mouth. The ingestion of tannic acid caused constipation and can be used to treat diarrhoea (in the absence of fever or inflammation). The anti-oxidant and anti-mutagenic properties of tannic acid are beneficial. Externally, tannic acid is used to treat ulcers, toothache and wounds.

Properties:

Facts about Tannic Acid: Tannic acid is also used in many industrial applications. The best known is the tanning of leather. Tannic is acid is sometimes used to clear wines. Tannic acids reacts with proteins in wine to form insoluble complexes which sediment or can be filtered. Description: Tannic acid is a polymer of Gallic acid molecules and glucose. It the example there are 3 Gallic acid molecules, but normally there are about 8.

Experiment

Aim: Compare the tannic acid content in the various samples of tea. Materials Required Bunsen burner, tripod stand, wire gauge, beaker, funnel, filter paper , chemical balance Theory: The tannic acid present on the tea leaves is precipitated as calcium tannate by treatment of aqueous solution of tea with Calcium Carbonate. Calcium tannate is the hydrolysed with conc. H2SO4 and recrystallized from water. Things Required: 5gm of 3 different tea leaves. Chemicals Used: Calcium Carbonate (CaSO4). Procedure: 1. Weigh exactly 5gm of 1st sample of tea leaves. 2. Take 100ml 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 2gms 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 tannate on the filter paper. 7. Keep filter paper aside and let it dry. 8. Weigh the ppt. of tannic acid. 9. Repeat the above 1-8 steps for the other two samples.

Observations:

Tea

taken(x gms) (y/x)*100

obtained (y gms)

1. Red Label 2. Honey Gold Tea 3. Taza Tea Result: The tea sample containing higher percentage of tannic acid gives better flavour