Acidity of Green Tea and Acid Reflux

Reflux esophagitis is a condition where stomach acid flows back into the esophagus, leading to inflammation and unpleasant symptoms such as heartburn, a sore throat, and a sour taste in the mouth. Recently, green tea has been gaining attention due to increasing health consciousness, but individuals with reflux esophagitis need to take caution when consuming it.

Although green tea is generally considered an alkaline beverage, its pH can vary depending on the quality of the water used for brewing and the nature of the tea leaves. This variation can potentially stimulate the esophagus. Additionally, commercially available bottled teas often contain preservatives and additives that may exacerbate symptoms.

This article provides an overview of reflux esophagitis, the effects of green tea, reasons to avoid it, and details about bottled tea.

What is Acid Reflux?

Reflux esophagitis is a condition in which stomach acid and other substances from the stomach flow back into the esophagus, leading to inflammation.

Normally, the esophagus and stomach are separated by a muscle called the lower esophageal sphincter, which prevents the backflow of stomach acid and food into the esophagus. However, if this muscle relaxes for reasons other than when swallowing, food and stomach acid can flow back into the esophagus.

Since the mucous membrane of the esophagus lacks a mechanism to protect it from the stimulation caused by stomach acid, the strong acid can lead to inflammation of the esophagus.

Causes of reflux esophagitis include binge eating, increased abdominal pressure due to obesity, straining the abdomen, and a stooping posture. Additionally, when the autonomic nervous system is disrupted by stress, the secretion of gastric juice can become uncontrolled, which may also contribute to reflux esophagitis.

Is Green Tea Acidic?

Acidity and alkalinity are determined by the pH value of a substance.

Bread, meat, fish, and dairy products such as milk and cheese are classified as acidic foods, while vegetables, fruits, seaweed, and soybeans are considered alkaline foods.

The pH of the human body is maintained at a slightly alkaline level. When the body becomes more acidic, it can have various adverse effects on health and increase the risk of illness.

The pH value of green tea is around 7, which is generally alkaline. However, because green tea is brewed with water, the pH value can fluctuate depending on the water quality.

Alkaline green tea helps neutralize acidic foods and supports the body in maintaining its alkalinity. However, overconsumption of alkaline foods can weaken the sterilizing and disinfecting effects of stomach acid, potentially leading to indigestion and other problems.

While food selection is important, it’s crucial to maintain a well-balanced diet without being overly focused on specific foods. Foods like green tea, which maintains a mild alkalinity, are ideal as daily beverages.

Try to incorporate them into your daily routine.

What Determines the Acidity of Green Tea?

Green tea is an alkaline beverage, ideal for maintaining good health, with a pH value of around 7.

However, the pH can vary depending on the water used for brewing and the specific tea leaves selected.

Factors that affect the acidity of green tea include:

• Brewing time and temperature
• Type of water
• Quality and type of tea leaves

The acidity of green tea is determined by a combination of these factors.

By carefully considering these aspects when selecting and brewing green tea, you can achieve a tea with an acidity level that optimizes both flavor and health benefits.

Brewing Time and Temperature

The acidity of green tea is also influenced by the brewing time and temperature. Longer brewing times or brewing at higher temperatures can extract more acidic components from the tea leaves, resulting in a higher acidity level.

Catechins, a typical component of green tea, dissolve more readily and become more astringent at higher water temperatures. Conversely, when brewed at a lower temperature for a shorter time, the acidity tends to be lower, and the umami taste is more present.

The acidity, astringency, umami, and nutrient content of the tea all vary depending on the temperature of the water used.

Water Source and Quality

The pH value of green tea is also influenced by the properties of the water used for brewing. Water solutions can be classified into three types: acidic, neutral, and alkaline.

Acidic water solutions are characterized by a sour taste, while alkaline ones tend to have a bitter flavor. Tea brewed with highly acidic water becomes lighter in color and tastes sour. Conversely, tea brewed with alkaline water will have a reddish-black color and a bitter taste.

Green tea brewed with neutral water is considered to have a brighter color and a richer umami taste.

The best water for brewing green tea is said to be around neutral (pH 7) or slightly acidic (pH 6.5-7). Neutral or slightly acidic water promotes the extraction of amino acids and catechins from the tea leaves, resulting in a balanced flavor.

Additionally, hard water tends to increase acidity, while soft water tends to decrease it. When tea is brewed with soft water, the components of the tea are well-extracted, and the umami, astringency, and bitterness are well balanced, bringing out the true flavor of Japanese tea.

However, if the hardness is too low (below 10), the bitter and astringent flavors become stronger, making it unsuitable for Japanese tea. Water with a hardness of 50 to 80 is recommended for brewing Japanese tea.

Tea Leaf Age and Quality

The quality of green tea is closely related to its flavor and nutritional value, depending on when it is harvested from the tea plant and how long it is grown.

Tea leaves are harvested several times a year and are categorized as first, second, and third-growth teas according to their timing.

The first harvest tea leaves, harvested between April and May, are of the highest quality. These leaves are rich in sweetness and flavor and contain high levels of amino acids and vitamins.

The second harvest tea, harvested around June, is slightly inferior to the first but has a somewhat richer flavor and contains more caffeine and catechins.

The third harvest tea, harvested between July and August, is of slightly lower quality but is relatively inexpensive and suitable for daily use.

The younger the tea leaves, the richer they are in theanine, a flavor component, resulting in a sweeter and fresher taste.

Conversely, third harvest teas and older ones are rich in catechins and dietary fiber, which can be beneficial for weight loss and detoxification.

Additives and Flavorings

Green tea leaves produced in Japan can be identified as natural or with additives by checking the food label on the back of the package.

Natural teas are labeled simply as “tea” or “green tea,” while those with additives will list ingredients such as seasonings (amino acids, etc.), baking soda, and other substances.

Seasonings are used to enhance sweetness and balance the taste, while baking soda is used as a coloring agent to produce a bright green color.

The three main additives found in PET bottles of green tea are vitamin C (as an antioxidant), flavorings, and seasonings (amino acids, etc.). For example, green tea in a water bottle may turn from green to brown over time because the catechins in green tea oxidize.

Vitamin C is added as an antioxidant to prevent this discoloration, thereby maintaining both color and flavor. Flavoring agents are included to compensate for the loss of aroma from tea leaves during the manufacturing process, and this is especially common in green tea.

While some may have concerns about the safety of additives, substances like vitamin C (as an antioxidant) and others found in green tea have not been confirmed to be carcinogenic and are reported to be safe.

Is Green Tea Bad for Acid Reflux?

Green tea offers various health benefits, but it should be consumed with caution by those with reflux esophagitis. The caffeine in green tea stimulates the stomach and promotes the secretion of stomach acid.

Excessive stomach acid increases the risk of reflux.

Caffeine also relaxes the lower esophageal sphincter, which plays an important role in preventing reflux from the stomach into the esophagus. Therefore, drinking green tea may worsen the symptoms of reflux esophagitis.

Symptoms of reflux esophagitis include heartburn, acid reflux, and throat discomfort, so it is best to avoid caffeine intake.

If you want to enjoy green tea, decaf green tea, which contains no caffeine, is recommended.

Avoid Bottled Green Tea During Acid Reflux

For people with reflux esophagitis, acidic drinks can aggravate symptoms.

Green tea has a pH value of around 7 and is generally alkaline. However, since green tea is brewed with water, the pH value may fluctuate depending on the water quality.

Because green tea also contains caffeine, it is best to avoid consuming it during episodes of reflux esophagitis.

Be especially cautious with bottled teas. Commercially available bottled teas often contain preservatives and additives, which can cause gastrointestinal distress.

Cold drinks can also slow down digestion, potentially worsening the symptoms of reflux esophagitis.

When symptoms of reflux esophagitis are present, it is advisable to avoid acidic or cold drinks and opt for warm herbal teas or warm water, which are gentle on the stomach.

Additionally, avoid lying down immediately after eating and maintain a regular diet to help improve symptoms.