Tea is a strongly alkaline food. Tea soup is acidic and can adjust the pH of body fluids. Alkaline foods are beneficial to human health. As long as your intestines and stomach are normal and you don't overdose, you'll be fine.

Generally speaking, the pH value of tea soup is in the range of 5.5-7, which is weakly acidic. However, the strength of its acidity has a certain relationship with the type of tea, brewing time and the age of the tea.

Acidic foods and alkaline foods are not determined based on the apparent or direct pH value, but based on their hydrolysis products in the body. Alkaline foods are the opposite of acidic foods.

1. The acidity and alkalinity of different teas are different. Green tea has the weakest acidity, while black tea and oolong tea have relatively stronger acidity, but they are all weakly acidic, indicating that the pH of the tea soup is related to the type of tea and the production method.

2. The pH of tea measured at different soaking times is also different. When brewing for 5 minutes, the acidity is the weakest and close to neutral; the acidity of the tea soup 15 minutes after brewing has increased and basically reached the maximum value. If the soaking time is continued to be extended, the change will basically not be measurable if test paper is used to measure it.

3. The pH of tea leaves with different tenderness is also different. The acidity of bud tea is relatively weaker than that of leaf tea, that is, the younger the tea leaves, the weaker the acidity, and the older the tea leaves, the stronger the acidity.

4. In the initial brewing process of tea, acidic substances dissolve quickly, and theophylline substances begin to dissolve in the later stage, making the tea, especially tea with a high degree of fermentation, such as rock tea (Fujian) Representatives of northern oolong tea) and black tea are slightly less acidic.

Although tea soup is acidic, we have already learned through the first question:

Alkaline foods are not determined based on pH value, but based on It depends on its "hydrolysis products" in the body.

From a scientific point of view, tea contains the majority of potassium, sodium, calcium, and magnesium, which will form an alkaline solution after hydrolysis.

Therefore, tea is undoubtedly an alkaline food.