Is tea acidic or alkaline, and is tea acidic or alkaline

Tea itself is an alkaline food, but the pH value of tea is generally in the range, and it is weakly acidic. The acidity of tea is related to the type of tea, brewing time and the age of the tea. In terms of category, perhaps because black tea is fermented tea, its tea will be a little sour than green tea.

In terms of brewing time, the acidity is the weakest when brewing for 5min, close to neutral; After brewing, the acidity of the tea soup soaked for 15 minutes has been enhanced, basically reaching the maximum value, and the soaking time is continued to be extended. In addition, the acidity of bud tea of the same tea is relatively weaker than that of leaf tea, that is, the more tender the tea leaves, the weaker the acidity, and the older the tea leaves, the stronger the acidity. However, the "acidity and alkalinity" of food is not determined by the pH value, but by the effect of the product after hydrolysis in the body, although the tea is acidic, but the metabolic effect after entering the body is "alkaline", generally containing sulfur, phosphorus and other non-metallic elements of more food is "acidic", so apple cider vinegar and the like, although the pH value is acidic, but because it is rich in metal mineral elements is "alkaline" food.

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It should be an alkaline substance because tea contains a lot of alkaloid compounds such as caffeine.

Alkaline substances. Tea contains a large amount of theophylline, aminophylline, caffeine and other alkaloids that excite the nerve center.

Most tea leaves are alkaline.

The basic situation of the pH of common tea leaves is as follows:

Generally tea is alkaline, but tea soup is acidic. Different tea leaves have different acidity and alkalinity, and the pH is also related to the brewing time.

Factors that affect the acidity and alkalinity of tea include:

2.Brewing temperature: The higher the temperature, the more acidic substances are produced, so it is not recommended to make tea with boiling water (100).

3.The quality of the tea itself, the older the tea leaves, the more acidic they are.

Common alkaline tea: green tea tea is alkaline, with an alkaline value of 1800 and an alkaline grade of V; Most of the black tea leaves are alkaline, with an alkalinity value of 1680 and an alkaline grade of V.

Common acidic tea: Pu'er tea is acidic, it is slightly acidic, and the acidity grade is only grade I.

The Origin of Tea:

Tea originated in China. The earliest record and legend about tea in historical documents appears in China's first pharmaceutical monograph "Shennong's Classic of Materia Medica": "Shennong tasted a hundred herbs, encountered seventy-two poisons every day, and got Tu (tea) to solve it."

The history of Chinese people drinking tea can be traced back to Qin, Gu Yanwu wrote in the "Daily Knowledge": "Since the Qin people took Shu, there has been a matter of tea drinking. ”

The ancestors of the Chinese went through four processes: raw for medicinal purposes, cooked for food, cooking and drinking, and brewing and drinking.

In the Tang Dynasty, Lu Yu's "Book of Tea" came out. "Divide its source, make its tools, teach it to make, set its utensils, and order it to boil", this comprehensive treatise on the history, origin, current situation, production technology, tea drinking skills, and tea ceremony principles of tea production is the earliest, most complete and most comprehensive monograph on tea in China and even the world.

It has made the development of tea culture to an unprecedented height, and also marked the formation of Chinese tea culture, which is known as the "tea encyclopedia".

Therefore, Lu Yu is known as the "tea saint". In the "Book of Tea", he specifically expounded the process of boiling tea, and proposed that the fuel "should be fired, charcoal, and then used energy." Its charcoal, once burnt moxibustion for greasy reach, and anointing wood, rotten vessels, do not use it.

Water should be "on the mountain, in the river, and under the well." ”

The acidity and alkalinity of tea cannot be generalized, and the acidity and alkalinity of different tea leaves are not the same.

The pH determination of the vast majority of teas, green tea, flower tea, oolong tea, black tea, and Pu'er raw tea is weakly acidic, and the pH value of short-term brewing is generally around the center.

In the initial brewing process, the acidic substances dissolve quickly, and the theophylline substances begin to dissolve in the later stage, so that the acidity of tea, especially the tea with a high degree of fermentation, such as rock tea (the representative of northern Fujian oolong tea) and black tea, decreases slightly.

Tea leaves are alkaline.

Tea is the most typical alkaline food. Generally, tea will contain caffeine and catechin, two key substances. Caffeine can promote the secretion of gastric juice, which helps digestion and fat loss; Catechins have the effects of antioxidant, improving metabolism, and scavenging free radicals.

This makes the tea have a very strong potency.

Analysis: Hello this friend, the acidity and alkalinity of different teas are different. Green tea is the weakest acidity, black tea and oolong tea are relatively more acidic, but they are both weakly acidic, and the pH of tea soup is related to the type of tea and the production method.

Guidance: Hello, the pH value of tea soup is generally in the range, and it is weakly acidic. However, the strength of its acidity is related to the type of tea, brewing time and the age of the tea. The more tender the tea leaves, the weaker the acidity, and the older the tea leaves, the more acidic they are.

Tea is an alkaline food. At present, we have a general understanding of the determination of the acidity and alkalinity of tea, from the perspective of food acidity and alkalinity, tea is alkaline, here we want to focus on the difference between food acidity and alkalinity and chemical acidity and alkalinity and the difference between acidity and alkalinity in taste, and we also have a certain understanding of the factors affecting the acidity and alkalinity of tea.

Factors affecting the acidity and alkalinity of tea soup:

1. Brewing time.

In the early stage of brewing, the acidic substances dissolve quickly, and the alkaline substances begin to dissolve in the later stage. However, if the tea is brewed for too long, the more acidic substances will be dissolved, and people with excessive gastric acid secretion are not suitable for drinking this tea, especially overnight tea.

2. Brewing temperature.

The higher the temperature of the water in which the tea is brewed, the faster the acidic substances in the tea will dissolve.

3. Processing technology.

The acidity and alkalinity of tea will be slightly different depending on the production method and type of tea, although they are all weakly acidic, but green tea is the weakest acidity, and black tea is stronger than oolong tea.

4. Tea tenderness.

The more tender the tea leaves, the weaker the acidity, and conversely, the older the tea leaves, the stronger the acidity.

Tea leaves are alkaline after brewing, and drinking more tea is good for the body.

Tea leaves are usually alkaline.

The longer the tea is brewed, the more acidic it becomes, especially overnight tea. In daily life, drinking tea in moderation can regulate the pH of body fluids. Tea contains calcium, magnesium, potassium, sodium, iron, manganese, iodine and other trace elements, of which the proportion of potassium is relatively high.

If you eat too many acidic foods like meat, eggs, etc. Drinking water soaked in tea leaves for half an hour after eating can regulate the acid-base balance in the body. Tea also has the effect of quenching thirst, clearing heat and refreshing, etc., and can be drunk when staying up late.

Drinking tea should not be too strong or too frequent, otherwise it may affect the body's acid-base balance. Tea contains caffeine, which can stimulate the central nervous system, thus playing a refreshing role. People with insomnia are not suitable for drinking.

In conclusion, drinking tea in moderation is beneficial.

Tea tree is a kind of acid-loving and alkali-phobing plant, dry tea is alkaline, and tea soup is weakly acidic. Whether tea is acidic food or alkaline food needs to be explained from three dimensions: tea tree, dry tea, and tea soup

1. Tea tree: Tea tree is a typical special cash crop that likes acidic soil, the soil pH value is within the acidic range of 4, the absorption of nitrogen, phosphorus and potassium is stronger, and the growth of mycorrhizae will be inhibited in alkaline soil, and it is not easy to survive.

2. Dry tea: The ingredients contained in dry tea itself are mostly potassium, sodium, magnesium, calcium and other elements, and according to the judgment of food acidity and alkalinity, tea itself is an alkaline food.

3. Tea soup: The pH value of tea soup is basically between and is weakly acidic. After the tea is brewed, the tea polyphenols and tannic acid substances in the tea are precipitated, making the tea soup acidic. The higher the brewing water temperature, the faster the acids will dissolve.

Green tea is the weakest acidic, black tea is the most acidic, generally the more tender the tea leaves, the weaker the acidity, and the acidity of bud tea is slightly weaker than that of leaf tea.

The above content reference: Encyclopedia - Tea.