Is Regular Tea Bag Acidic? Understanding the pH of Your Brew

December 17, 2025 •

2 min read

According to numerous food science sources, a typical cup of black tea from a regular tea bag has a pH level between 4.9 and 5.5, making it mildly acidic. While this is less acidic than many other common drinks, understanding the factors that influence this acidity is key for those concerned about health issues like acid reflux or enamel erosion.

Quick Summary

This article explores the mild acidity of regular tea bags, explaining what determines the pH level and comparing it to other common beverages. It details how brewing methods, tea type, and added ingredients affect acidity, offering actionable tips for those with acid sensitivity.

Key Points

Mildly Acidic: Regular black tea from a tea bag is mildly acidic, with an average pH between 4.9 and 5.5.
Tannins are Key: The main source of tea's acidity comes from tannins and other polyphenols extracted from the tea leaves during brewing.
Processing Matters: More oxidized teas, like black tea, are generally more acidic than less oxidized varieties such as green or white tea.
Brewing Controls Acidity: Longer steeping times and hotter water temperatures increase the extraction of acidic compounds, resulting in a lower pH.
Reduce Acidity with Additives: Adding milk or brewing cold are effective ways to reduce the acidity of your tea, making it gentler on the stomach.
Less Acidic than Coffee: Brewed black tea is typically less acidic than coffee, which has a pH range between 4.85 and 5.5.
Beware of Citrus: Adding lemon or other citrus will significantly lower the pH and make the tea much more acidic.
Minimal Dental Risk for Most: The mild acidity of tea poses little risk for dental enamel erosion for most people, especially when consumed in moderation and with meals.

Understanding Acidity and the pH Scale

The pH scale, which ranges from 0 to 14, measures the concentration of hydrogen ions to determine if a substance is acidic (below 7), neutral (7), or alkaline (above 7). Regular black tea, commonly found in tea bags, is mildly acidic, typically measuring between 4.9 and 5.5 on this scale. This is less acidic than many popular beverages like orange juice (pH 3-4) or soda (pH 2.5-3.5).

What Gives Tea Its Acidity?

Tannins and other polyphenols, naturally found in tea leaves, are the primary sources of tea's acidity. The final pH of brewed tea is affected by several factors:

Oxidation: Black tea, being fully oxidized, has higher levels of acidic compounds than less-oxidized teas like green or white tea.
Brewing Time: Longer steeping extracts more tannins and caffeine, increasing acidity.
Temperature: Hotter water also extracts more acidic compounds; cold brewing results in a less acidic tea.
Added Ingredients: Milk can buffer acidity, while citrus additions like lemon significantly increase it.

Tea Acidity Comparison Table

To provide a clearer picture of how different teas compare, here is a table outlining their typical pH ranges and key characteristics related to acidity.


Tea Type	Typical pH Range	Processing Method	Primary Acid	Acidity Level
Black Tea	4.9–5.5	Fully Oxidized	Tannins	Mildly Acidic
Green Tea	7.0–10.0	Unoxidized	Catechins	Neutral to Alkaline
Oolong Tea	5.5–7.0	Partially Oxidized	Tannins, Catechins	Mildly Acidic to Neutral
White Tea	6.9–9.7	Minimally Oxidized	Catechins	Neutral to Alkaline
Herbal Tea	Variable (6.0–7.0 typically)	Varies by herb	Depends on ingredients	Varies (can be very high with citrus)
Fruit Teas	2.0–4.0	N/A (infusion)	Citric Acid	Highly Acidic

Acidity, Health, and How to Manage It

While most healthy individuals can enjoy tea without issues, those with acid reflux or sensitive stomachs may need to manage their tea consumption. While prolonged exposure to highly acidic drinks can erode dental enamel, brewed tea is significantly less harmful than sodas or juices in this regard.

Practical Steps to Reduce Tea's Acidity:

Shorten steeping time: Limit brewing to 1-2 minutes to extract fewer tannins.
Cold brew: This method extracts fewer tannins, resulting in a less acidic beverage.
Add milk or alkaline water: These act as buffers to balance the pH.
Avoid citrus: Lemon or other citrus will significantly increase acidity.
Consider loose-leaf tea: High-quality loose-leaf teas may release fewer acidic compounds.

Conclusion

Regular black tea from tea bags is mildly acidic (pH 4.9-5.5) due to tannins. However, its acidity is lower than many common drinks and can be reduced by adjusting brewing methods or adding milk. For most, tea's health benefits, like antioxidants, outweigh concerns about its mild pH. Those with sensitivity can easily modify their brew for comfortable enjoyment. Understanding these factors allows you to tailor your tea to your health needs without sacrificing taste.

Visit the NIH to explore more research on the health impacts of various dietary components.

Frequently Asked Questions

Yes, black tea brewed from a regular tea bag is mildly acidic, typically falling within a pH range of 4.9 to 5.5.

Fruit teas containing ingredients like citrus or rosehips are the most acidic, with pH levels sometimes dropping to a very low 2 or 3. Among traditional teas, black tea is the most acidic due to its high level of oxidation.

To reduce your tea's acidity, try shortening the brewing time, using lower-temperature water, adding milk, or cold-brewing your tea.

For most people, the mild acidity of tea is not a significant threat to dental health, especially compared to highly acidic sodas or fruit juices. Brushing regularly and consuming tea with meals can further minimize any risk of enamel erosion.

Some individuals with acid reflux may experience symptoms from tea, particularly with long steeping times or on an empty stomach. Opting for less acidic tea, such as white or herbal varieties, and consuming it with food can help manage symptoms.

Green tea is generally considered neutral to alkaline, with a pH that can range from 7.0 to 10.0, depending on the specific tea and preparation.

Yes, adding milk helps reduce the acidity of tea. The proteins in milk, along with its near-neutral pH, can bind with the tannins in tea and act as a buffer.