Exploring the Acidity and pH Balances of Different Teas

Understanding the acidity levels of tea (and how to adjust them) can be beneficial for several reasons:

1. Personal Taste Preferences:

• Customization: Individuals have varying preferences for taste profiles. Knowing how to reduce acidity allows tea drinkers to tailor their beverages to suit their palate, whether they prefer a smoother, milder flavor or enjoy the briskness of a more acidic tea.

2. Health Considerations:

• Digestive Sensitivities: Some people may have sensitive stomachs or conditions like acid reflux that make high-acid beverages uncomfortable. Lowering the acidity of tea can help reduce these issues.
• Dietary Restrictions: For individuals following specific diets that require them to limit acidity or avoid certain acidic foods and beverages, knowing how to adjust tea can accommodate those dietary needs.

IF you are looking for low acidic teas, go with Green, Chamomile, Oolong, Mint or Fennel. See the list at the bottom of this article for the teas we carry that are low acidity. 

Most Teas Are Mildly Acidic

Understanding Acidity and pH

Acidity in teas primarily refers to the presence of organic acids, such as tannins, polyphenols, and amino acids, which contribute to their taste and health properties. pH, on the other hand, measures the acidity or alkalinity of a substance on a scale from 0 to 14, where 7 is neutral, values below 7 are acidic, and above 7 are alkaline.

Tea leaves contain a variety of compounds that influence pH levels, with each type of tea having a unique profile. Factors such as growing conditions, processing methods, and brewing techniques all contribute to the final acidity and pH of the brewed tea.

Green Tea: Delicate and Fresh

Green tea is renowned for its fresh and grassy flavor profile, which is partly due to its relatively low acidity. Green teas typically have a pH range of 6-7, making them slightly acidic to neutral. Which is good!  The moderate acidity of green tea enhances its refreshing taste and makes it a popular choice for those looking for a lighter, less astringent beverage.

The specific type of green tea can also affect its acidity. Japanese green teas, such as Sencha and Matcha, tend to have a slightly higher acidity compared to Chinese green teas like Longjing (Dragon Well) or Bi Luo Chun. This difference stems from variations in cultivation, processing techniques (such as steaming versus pan-firing), and the specific cultivar of tea plant used.

Black Tea: Full-Bodied and Bold

Contrasting with green tea, black tea exhibits a richer, bolder flavor profile with a higher level of acidity. The pH of black tea generally ranges from 4.9 to 5.5, leaning towards the acidic side of the scale. Coffee, by comparison is typically at 5.35. This acidity contributes to the characteristic briskness and astringency that black tea enthusiasts appreciate.

The higher acidity in black tea results from the oxidation process during its production. When tea leaves are fully oxidized (or fermented), they develop complex flavors and a darker color, along with increased levels of tannins and polyphenols. These compounds not only influence taste but also contribute to the health benefits associated with black tea, such as antioxidant properties and potential cardiovascular benefits.

Oolong Tea: The Balanced Brew

Oolong tea occupies a middle ground between green and black teas in terms of both flavor and acidity. With a pH ranging from 6.2 to 6.5, oolong tea strikes a balance between the fresh, vegetal notes of green tea and the bold, robust flavors of black tea. This moderate acidity enhances the floral and fruity undertones characteristic of many oolong varieties, such as Tie Guan Yin and Da Hong Pao.

The degree of oxidation and roasting determines the specific acidity profile of oolong tea. Lightly oxidized oolongs, such as Taiwanese Baozhong, tend to be closer to green tea in acidity, while heavily oxidized oolongs like Oriental Beauty exhibit deeper, more pronounced flavors with a slightly lower pH.

Herbal Infusions: Naturally Caffeine-Free

Unlike true teas (Camellia sinensis), herbal infusions or tisanes encompass a wide range of beverages made from various herbs, flowers, fruits, and spices. The acidity and pH of herbal teas can vary significantly depending on their ingredients. For example, hibiscus tea is known for its tartness due to its high levels of citric acid, giving it a pH around 2.5 to 3.5. In contrast, chamomile tea tends to be more neutral, with a pH closer to 6.0.

Since herbal infusions are caffeine-free and often consumed for their medicinal properties or as caffeine alternatives, understanding their acidity levels can help individuals select teas that suit their taste preferences and health needs.

Brewing and Adjusting Acidity

The way tea is brewed can also impact its acidity. Steeping times, water temperature, and the amount of tea leaves used all influence the extraction of acids and other compounds from the leaves. For example, longer steeping times or higher water temperatures can result in a stronger, more acidic brew.

Some tea drinkers prefer to adjust the acidity of their tea by adding lemon or other citrus fruits or milk. Citrus fruits are acidic themselves and can enhance the tartness of the tea, creating a different flavor profile altogether.  Milk naturally reduces the acidity. This practice is particularly common with black teas and certain herbal infusions, where citrus complements the existing flavors.

Low Acidity Flavors we carry:

• Green Tea
• Deliberate Detox
• Chocolate Comfort Chai
• Holy Basil
• Mullein Tea
• Oolong Tea
• Peppermint
• Red Clover
• Chamomile
• Fennel (coming soon)