Phi of Black Tea and Green Tea

Overview

Objectives In this experiment, increasing steep times were used to analyze the pH of black tea and green tea. A pH probe was used to record pH. Methods Beakers, flask, pipette, hot plate, buffer capsules, tea, pH sensor, temperature probe, pH paper. Measured minutes of steep using stopwatch for 5 different pH measurements of black tea and green tea. Results As minutes of steep increased for black tea, the pH measurement decreased - tea became more acidic - from approximately 5.50 at 1 minute to about 5.20 at 5 minutes of steep. As minutes of steep increased for green tea, the pH measurement decreased - tea became more acidic - from approximately 5.80 at 1 minute to about 5.60 at 5 minutes of steep. Conclusions Repeated trials with black tea and green tea revealed that both teas became more acidic as the teabag was steeped for a longer amount of time. It is concluded that using a pH sensor and increasing steep times are an effective way of measuring the acidity of black and green tea.

Competition history

• CSEF 2019 Chemistry · Entry S0621

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