Tea contains several acids, not just one. While tannic acid is frequently cited as the primary acid in tea, and tests show tea's acidic nature, other acids are also present depending on the type of tea and processing.
Major Acids in Tea:
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Tannic Acid: This is a common answer and a significant contributor to tea's astringency and taste. Testbook and other sources confirm its presence.
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Oxalic Acid: Found in various teas, including black tea, as noted by this Quora response.
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Citric Acid: Another acid identified in black tea analysis (Quora).
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Malic Acid: A significant free organic acid in tea leaves, particularly useful in distinguishing green tea varieties (ScienceDirect).
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Other Acids: During black tea processing, other organic acids like succinic acid and tartaric acid are also present in varying amounts (NCBI). Some sources mention tartaric acid as being present in tea due to its bitter taste, although the evidence isn't as strong as for other acids.
The specific acid composition varies depending on factors such as the type of tea (black, green, white, etc.), the tea plant's cultivar, growing conditions, and processing methods.
