Nutrition Diet: How do you reduce the acidity in tea?

October 25, 2025 •

3 min read

Approximately two-thirds of the world's population consumes tea regularly, with many experiencing digestive discomfort from its acidity. Learning how do you reduce the acidity in tea can transform your daily ritual into a more soothing and enjoyable experience, especially for those with sensitive stomachs or acid reflux.

Quick Summary

Acidity in tea is influenced by brewing methods, tea type, and additives. This guide provides practical strategies like shortening steeping time, choosing low-acid teas, and adding certain ingredients to create a smoother, less astringent beverage.

Key Points

Shorter Steeping Time: To reduce acidity, steep your tea leaves for a shorter duration, ideally 1-2 minutes, as longer steeping releases more acidic tannins.
Choose Low-Acid Teas: Opt for less oxidized teas like white tea or many herbal tisanes (e.g., chamomile, ginger) which are naturally lower in acid compared to black or fruit-based blends.
Cold Brew for Smoothness: The cold brewing method extracts fewer tannins and caffeine, producing a naturally sweeter, smoother, and significantly less acidic cup of tea.
Neutralize with Additions: Adding milk or a pinch of baking soda can neutralize acidity. Milk proteins bind with tannins, while baking soda directly raises the pH level.
Avoid an Empty Stomach: Drinking tea with or after a meal can help buffer the stomach, reducing the likelihood of acid irritation, particularly when consuming black or caffeinated teas.
Watch Your Temperature: Brewing with slightly cooler water, especially for delicate green or white teas, helps prevent the over-extraction of acidic compounds.

Understanding Tea Acidity: The Role of Tannins

The acidity in tea is mainly due to tannins, polyphenols that give tea its astringent taste. The amount of tannins extracted depends on the tea type, processing, and brewing method. Black tea, being fully oxidized, typically has more tannins than green or white teas. Brewing with hotter water or for longer periods increases tannin extraction and acidity. High tannin content can irritate sensitive stomachs and potentially worsen acid reflux symptoms.

Brewing Techniques to Minimize Acidity

Adjusting how you brew tea is a key way to lower its acidity. Simple changes can significantly impact the final pH and flavor.

Practical Brewing Adjustments

Shorten the steeping time: Steeping black tea for 1-2 minutes instead of the usual 3-5 can greatly reduce tannic acid.
Reduce water temperature: Cooler water, especially for green and white teas, slows tannin extraction.
Try a quick rinse: Briefly rinsing leaves before steeping can remove some acidic compounds.
Use high-quality, whole-leaf tea: Whole leaves release tannins more slowly than tea bags, offering better control.
Opt for cold brewing: Steeping tea in cold water for 8-12 hours in the refrigerator yields a very low-acid tea with fewer tannins and caffeine.

Choosing the Right Tea for a Lower Acid Profile

Tea type significantly influences acidity. Selecting teas with naturally lower pH levels can be beneficial.

Tea Acidity Comparison


Tea Type	Typical pH Range	Oxidation Level	Acidity Profile
Herbal Teas (e.g., Chamomile, Ginger, Fennel)	~6.0 - 7.0	N/A	Mildly acidic to neutral
White Tea	~6.5 - 7.5	Minimally Oxidized	Mildly acidic to neutral
Green Tea	~5.0 - 7.0	Unoxidized	Mildly acidic to neutral
Oolong Tea	~6.0 - 7.5	Partially Oxidized	Mildly acidic to neutral
Black Tea	~4.9 - 5.5	Fully Oxidized	Moderately acidic
Fruit/Berry Teas (e.g., Hibiscus, Rosehip)	~2.0 - 4.0	N/A	Highly acidic

Herbal and minimally processed teas are generally lower in acid and gentler on the digestive system.

Neutralizing Acidity with Smart Additions

Adding ingredients with a more alkaline pH can help balance tea's acidity after brewing.

Add milk: Dairy or plant-based milk is nearly neutral and its proteins can bind with tannins, reducing acidity and astringency. Almond milk is slightly alkaline and may be preferable for sensitive stomachs.
Dilute with water: Adding more water increases the pH and reduces concentration, lowering the acidic impact.
Mix in soothing ingredients: Ginger, fennel, or a small pinch of baking soda can neutralize acidity. Use baking soda sparingly as it can affect flavor.

How to Incorporate Low-Acid Tea into Your Nutrition Diet

Enjoying tea as part of an anti-acidity diet involves mindful consumption. Avoid drinking tea, particularly black tea, on an empty stomach to prevent increased acid production. It's better to drink tea after a meal to help buffer stomach acid. Be aware that while most herbal teas are low-acid, blends with hibiscus, rosehip, or citrus can be quite acidic. Moderation is also important, as even low-acid teas can affect digestion in large amounts. Combining smart brewing with mindful drinking makes tea a valuable diet component.

Conclusion: Finding Your Perfect Balance

Achieving the right balance in your tea is key for both flavor and comfort. Reducing tea acidity is a personal process of experimenting with brewing methods, tea types, and additions. Whether you prefer cold brew, chamomile, or black tea with almond milk, there are many ways to enjoy tea without discomfort. Understanding the factors influencing acidity allows you to customize your tea experience to your diet and preferences. The ideal cup of tea is one you can enjoy without any irritation.

For more information on tannins and digestive health, you can find research on natural compounds and their effects on the gastrointestinal tract, such as through the National Institutes of Health.

Frequently Asked Questions

Acidity in tea is primarily caused by polyphenolic compounds called tannins, which are released during the steeping process. Longer steeping times and higher water temperatures increase the concentration of these tannins, leading to a more acidic brew.

Yes, black tea can be made less acidic. Effective methods include shortening the steeping time to 1-2 minutes, adding milk (which binds with tannins), or diluting the brew with more water.

Most single-ingredient herbal teas like chamomile, ginger, and rooibos are less acidic and often closer to neutral than teas from the Camellia sinensis plant. However, herbal blends containing citrus or hibiscus can be very acidic.

Yes, adding milk reduces tea's acidity. The proteins, particularly casein, in milk bind with the tea's tannins, which both mellows the astringent flavor and effectively buffers the acid.

Yes, cold brewing is a highly effective way to reduce acidity. Steeping tea leaves in cold water extracts far fewer tannins and caffeine, resulting in a naturally smoother and less acidic beverage.

For some people, especially those with acid sensitivity, drinking strong tea on an empty stomach can increase stomach acid production and irritate the digestive system. It is often better to drink it with or after a meal.

Besides milk, you can try adding fresh ginger, fennel, or a very small pinch of baking soda. Baking soda is highly alkaline and can quickly neutralize acidity, but it must be used sparingly to avoid affecting the flavor.