Acidity and alkalinity of tea:
1, the pH of different teas is different. The acidity of green tea is the weakest, while the acidity of black tea and oolong tea is relatively strong, but both of them are weak, indicating that the pH of tea soup is related to the type and preparation method of tea.
2. The pH value of tea measured at different soaking time is also different. When brewing for 5 minutes, the acidity is the weakest and close to neutrality. After brewing, the acidity of tea soup soaked for 15 minutes increased, basically reaching the maximum, and the soaking time continued to extend. If measured with test paper, basically no change can be detected.
3. Tea with different tenderness has different pH values. The acidity of bud tea is weaker than that of leaf tea, that is, the younger the tea, the weaker the acidity, and the older the tea, the stronger the acidity.
Extended data:
Precautions for tea storage:
1. Water is the solvent to promote the chemical change reaction of tea components. The more moisture, the more obvious the diffusion, movement and interaction of beneficial components in tea, and the faster the aging and deterioration of tea.
2. Light can not only promote the oxidative discoloration of tea pigments, but also cause photochemical reactions of some substances in tea.
3、? High temperature can accelerate the automatic oxidation of tea, and the higher the temperature cut-off value, the faster the deterioration. Tea is usually suitable for cold storage, which can slow down the oxidation process of various components in tea.
4? When tea leaves are exposed for a long time, under the action of light and air, the contents of tea leaves will be automatically oxidized, decomposed, volatilized and condensed, resulting in the loss of tea aroma, poor quality and even adsorption of various odors. It will also absorb moisture in the air, and dry tea will naturally absorb moisture and regain moisture.
Baidu encyclopedia-tea
Baidu encyclopedia -pH