Is Black Tea High in Acidity? What You Need to Know

October 26, 2025 •

3 min read

According to data from numerous food science sources, a standard cup of black tea typically has a pH level ranging from 4.9 to 5.5, which classifies it as mildly acidic. For most people, this is well within a safe range, but understanding the factors that influence this acidity is key to managing digestive comfort.

Quick Summary

Black tea is mildly acidic due to compounds like tannins and caffeine, with its exact pH influenced by brewing methods and additions. Techniques like shorter steeping, cold brewing, and adding milk can significantly reduce acidity for a gentler brew suitable for sensitive individuals.

Key Points

Mildly Acidic: Black tea has a pH of 4.9-5.5, classifying it as mildly acidic but less so than coffee, sodas, and many fruit juices.
Tannins and Caffeine: The acidity in black tea is mainly caused by tannins and caffeine, compounds whose concentration increases with longer steeping.
Brewing Controls Acidity: Techniques like shortening the steeping time, cold brewing, or using lower-temperature water can significantly reduce the tea's acidity.
Additives Make a Difference: Adding milk can buffer the acid, while adding acidic ingredients like lemon juice will increase it.
Consider Digestion: For those with acid reflux or sensitive stomachs, drinking black tea on an empty stomach can be irritating due to caffeine and tannins.
Less Acidic Alternatives: Green tea and most herbal teas are less acidic options for individuals who are particularly sensitive to acid.

Understanding the pH Scale and Tea Acidity

The pH scale measures how acidic or alkaline a substance is, with 7 being neutral. Pure water is neutral at pH 7, while highly acidic substances like lemon juice are lower and alkaline substances like baking soda are higher. Black tea, with a typical pH range of 4.9–5.5, is mildly acidic, less so than beverages like soda or orange juice. Its acidity comes primarily from natural compounds like tannins and caffeine.

Key Factors Influencing Acidity in Black Tea

The acidity of black tea can be influenced by several factors during preparation and consumption.

Brewing Techniques

Steeping Time: Longer steeping extracts more acidic compounds. Shorter steeping results in a less acidic tea.
Water Temperature: Hotter water leads to faster extraction of acidic compounds.
Cold Brewing: This method extracts fewer tannins, resulting in a less acidic and smoother tea.
Type of Tea Leaf: High-quality, loose-leaf teas tend to be less acidic than those in tea bags.

Additives and Timing

Adding Milk: Milk proteins, especially casein, bind with tannins, reducing acidity.
Adding Lemon: Lemon juice is highly acidic and will lower the tea's pH.
Timing of Consumption: Drinking strong tea on an empty stomach can increase stomach acid.

How to Reduce Acidity in Black Tea

If you are concerned about black tea's acidity, consider these steps:

Shorten Your Brew Time: Steep for a maximum of two minutes.
Add Dairy: Milk can buffer the tea's acidity.
Try Cold Brew: Prepare tea with cold water overnight for a less acidic option.
Use High-Quality Leaves: Loose-leaf teas release fewer acidic compounds.
Rinse the Leaves: A brief rinse can remove some surface acidic compounds.
Drink with Food: Avoid drinking black tea on an empty stomach.
Consider an Alkaline Boost: A small amount of baking soda can neutralize acidity.

Black Tea vs. Other Beverages: A Comparative Look at Acidity

Comparing black tea's acidity to other drinks provides perspective. The oxidation level of tea primarily determines its acidity, with black tea being fully oxidized.


Tea Type	Typical pH Range	Oxidation Level	Acidity Level
Black Tea	4.9–5.5	Fully Oxidized	Mildly Acidic
Oolong Tea	5.5–7.0	Partially Oxidized	Mildly Acidic to Neutral
Green Tea	7.0–10.0	Unoxidized	Neutral to Alkaline
White Tea	6.9–9.7	Minimally Oxidized	Neutral to Alkaline
Herbal Tea (most)	6.0–7.0	N/A	Mildly Acidic to Neutral
Fruit/Berry Teas	2.0–4.0	N/A	Highly Acidic

Less oxidized teas like green and white tea are generally less acidic than black tea. Most herbal teas are close to neutral, though some fruit-based ones are highly acidic. Black tea is also less acidic than coffee.

The Broader Health Context: Acidity vs. Benefits

Despite its mild acidity, black tea offers numerous health benefits due to its antioxidants.

Potential Health Benefits

Rich in Antioxidants: Black tea contains polyphenols that help fight oxidative stress and may reduce chronic disease risk.
Heart Health: Consumption is linked to improved cardiovascular health.
Mental Alertness: Caffeine and L-theanine can enhance focus.
Gut Health: It can stimulate gastric activity when consumed with food.

Potential Acidity-Related Issues

Acid Reflux and GERD: Caffeine can relax the LES, allowing stomach acid to rise. Tannins may also cause irritation.
Iron Absorption: Tannins can hinder iron absorption, so avoid drinking tea during meals if you have iron-deficiency anemia.
Dental Erosion: Frequent consumption of any acidic drink can contribute to enamel erosion, though black tea is less impactful than sodas or juices.

Conclusion: Brewing Your Perfect Low-Acid Cup

While is black tea high in acidity? is a relevant question, its mild acidity is manageable. For most, the health benefits outweigh concerns about pH. For those with sensitive stomachs or acid reflux, modifying brewing with shorter times, cold brewing, or adding milk can significantly lower acidity. Adjusting preparation based on your needs allows you to comfortably enjoy black tea. Green or herbal teas are good alternatives for even lower acidity.

Key Takeaways

Mild Acidity: Black tea is mildly acidic (pH 4.9-5.5), less so than coffee, soda, and many fruit juices.
Tannins and Caffeine: Acidity is primarily due to tannins and caffeine, which increase with steeping time.
Brewing Matters: Shorter steeping, cold brewing, or using lower-temperature water reduces acidity.
Control Acidity with Additives: Milk can neutralize acidity, while lemon increases it.
Timing is Key: Avoid drinking black tea on an empty stomach if you are sensitive to acid reflux.
Health Benefits Still Prevail: Black tea offers significant antioxidant and cardiovascular benefits for most people.

Frequently Asked Questions

No, black tea is generally less acidic than coffee. While coffee typically has a pH between 4.85 and 5.5, black tea is often on the lower end of that range (or slightly higher), and its acidity is more easily manipulated through brewing methods.

Yes, for some sensitive individuals, black tea can trigger or worsen acid reflux and GERD symptoms. The caffeine can relax the lower esophageal sphincter, and tannins can irritate the stomach lining, especially when consumed on an empty stomach or in large quantities.

Yes, adding milk is an effective way to reduce the acidity of black tea. The proteins in milk, especially casein, bind with the tannins in the tea, which neutralizes the acidity and makes the beverage gentler on the stomach.

Of the traditional teas, green tea is the least acidic and can even be alkaline (pH 7-10). Most herbal teas, such as chamomile and rooibos, are also very low in acidity, making them excellent choices for sensitive individuals.

Yes, steeping time is a major factor. The longer you steep black tea, the more tannins and acidic compounds are released. A shorter steeping time (1-2 minutes) results in a milder, less acidic brew.

For many, yes. Because black tea is only mildly acidic, it can often be included in a low-acid diet with careful preparation. Use a shorter steeping time, add milk, and avoid drinking it on an empty stomach to minimize any potential issues.

Like other acidic beverages, frequent consumption of black tea can contribute to dental enamel erosion. However, its effect is much milder than that of soda or fruit juice, and rinsing your mouth with water afterward can help minimize any potential damage.