The acid in tea is known as Tannic Acid
The most common acids in tea are tannins, polyphenolic compounds, and caffeine. These acids contribute to the flavor profile of the tea and can vary depending on the type and processing of the tea leaves.
Yes ACIDS CAN TURN BLACK TEA LIGHTER.
Tannic acid
Tea is not dangerous (this is valid for a normal use).
Color changes from dark brown to a lighter yellowish brown, sometimes rather orange.
Pectic acid, pictine acid and tannic acid can be found in tea.
Tannin solutions are acids responsible for the color and some flavor in tea.
there are quite a few foods which contain acids such as sour milk, vinegar,coke,tea, coffee etc.hope that helps
No green tea is not acidic, it is alkalic. Green tea is made from Camellia sinensis leaves and originated in China.
Most of the tea on sale in British supermarkets are blends of lots of different teas.
Taking the amino acids choline and methionine, (Xantinon) and drinking green tea.
Amino acids, carbohydrates, proteins, and other acids produced by the normal lactobacillus bacteria.