Bikash Shit
Special Issue June 2023
Volume-XI, Special Issue, June 2023 | ||
Published Online: 30.06.2025 | Page No: 195-197 | |||
Study of Acidity in Different Samples
of Tea Leaves
Bikash Shit, State Aided College Teacher,
Department of Chemistry, Panchmura Mahavidyalaya,
Bankura, West Bengal, India | |
Tea can be described as an agricultural plant that is industrially important because of the produce of its leaves, when immersed in hot water. Tea however is an aromatic beverage that can be prepared in several different ways. Each method of preparation has a certain effect on the acidity of the beverage. My aim in this project is to capture the difference in the acidity of the beverage by using a universal indicator. Tea after water, is the world’s most popular beverage of consumption, as it is not extremely expensive, and has a pleasant texture and aroma. The leaves are then introduced into hot water, which cause a release in the flavour and color contained in the leaf of the plant. Some people prefer to drink tea in this form, while others prefer it with milk. All this activities cause different outcomes in the pH value of the beverage. | |
Keywords: Caffeine, Camelia sinensis, Tannins, PH paper, Tea. |