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What's the most flavoursome and healthiest tea? - Coggle Diagram
What's the most flavoursome and healthiest tea?
Background Information
How is tea made?
Tea is made from tea leaves from the plant
Camellia sinensis
. There are predominantly 6 different types of tea, being white, yellow, green, oolong, post-fermented and black. Each of these variations are different in taste and appearance. The differences are due to the contrasting chemical compositions.
The chemical composiition is mainly influenced through the processing of the tea, specifically the oxidation, formation and drying of the tea.
What is the chemical structure of tannin?
What is tannin?
Tannin is a flavanoid that is responisble for the bitterness and the overall flavour of the tea. The tannins in tea are not the same as 'tannic acid' as tannins are not considered to be harmful unless consumed excessively or at high concentrations.
How does tannin effect the flavour and healthiness of tea?
An increase in the amount of tannin in tea can have a positive impact on the flavour of tea. However, it can also lead to issues regarding iron absorption, which can be dangerous in individuals who suffer from iron deficiency.
Factors affecting key thing being measured
The brand of each tea as the same type of tea is manufactured differently between different companies.
The process used to make tea.
The type of tea
The type of water used to diffuse the tea
The concentration of the permanganic sulphate solution
Variables
Dependent Variable: The amount of tannin in each sample of tea
Controlled Variables
Temperature when diffusing the tea
Amount of tea being diffused
The concentration of the permanganic sulphate solution
The time which each tea is diffused for
Amount of indigo carmine indicator used
Independent Variable: The type of tea
Risk Assessment
Precautions
Disposal
Emergency Precautions
List of risks
The potassium permanganate can cause fatal injuries if inhaled. It can damage the skin and eyes if handled incorrectly.
Limitations
Limitation in definition of key word in question
One of the key words in the question is 'flavoursome'. The definition of flavoursome is: "having a pleasant, distinct flavour". This is a purely subjective word as many people enjoy different sorts of tea due to their preferred taste. This makes it difficult to determine the most 'flavoursome' tea as it is possible that a certain group of individuals may not enjoy it.
Limitation in equipment or access to equipment
The tea has to be mixed by hand, meaning that each sample of tea may not be mixed in the water to the same degree, whcih would create reandom errors in the experiment.
The equipment may not be completely sterile due to the nature of the conditions that the experiment is conducted in. A well cleaned laboratory would be ideal to ensure that only the contents of the tea are being oxidised.
List of limitations
The amount of time spent diffusing the soap as a longer time would ensure that the maximum amount of tannin possible is present in the tea.
A solution to measuring the volume of the boiling water as transferring it to a standard plasic measuring cyclinder would deform the cylinder.
The method for mixing the tea bags in the water as it should be both effective and controlled to produce accurate results
The degree of measurement as it does not allow for exact values to be recorded.
Possible random errors
The posibillity of mixing some samples of tea in the water longer than others.
The possibility off adding too much or too little permanganic sulphate solution in the tea when titrating it due to limitations of the human body.
The possibility of contamination within the tea brewing process
Possible systematic errors
The accuracy of the electronic balance
The degree of precision in the measuring equipment.
