More FAQs

I get a lot of questions through VeeTea. Every now and then, I compile them for my blog.


What kind of acid does tea have?

The types of acids in tea are naturally-occurring in plants. They include phenols (which tend to be aromatic and flavorful) and tannins (which give black teas a more "tart" taste). Tannins include catechins, which have a variety of health benefits. EGCG (epigallocatechin gallate, reputed to aid in weight loss and prevent cancer) is the most common catechin in tea. Though tea does not contain hydrochloric acid, the caffeine in it increases hydrochloric acid production in the stomach of people with caffeine sensitivity. Contrary to popular belief, tea does NOT contain tannic acid.


I'm having an allergic reaction to a tisane I drank. What should I do?

Consult a doctor or an herbalist immediately if your symptoms are strong, get worse, or do not go away. Please note that I am NOT a doctor or an herbalist. Herbs are very potent things, so try to be careful with which ones you make into tisanes. (For example, if you have hayfever, you should stay away from chamomile.) Do a little research on what you're drinking. If it's commonly used, read up on it a bit. If not, consult an herbalist before making into a tisane. That way, you can be sure to have the right variety, right part of the plant, right dosage, and right herb for you. Also remember that your reaction may not be to the herb itself. It could be to pesticides or fertilizers applied to the plant, or to an added flavoring. It could also be the dosage (too high), the pot you made it in (aluminum*), or a reaction with another herb or medication you are taking. Don't let this scare you off tisanes any more than the nutrition label scares you off your favorite junk food--just be aware of what you're taking in.

*Please NEVER prepare your tisanes in an aluminum pot, as aluminum is highly reactive and can make your perfectly good tisane turn toxic.


If you're a tea consultant, then why do you have free information on VeeTea and your blog?

Because I'm a generous and caring person. And because it's very, very good for web optimization. (Also, I'm not just a consultant--I write copy for other sites for the same reason. Strong content pulls in way more traffic than a simple sales site ever could.)


Left wanting more? Read a previous list of VeeTea FAQs.

A GOOD Kind of Tannin Stain

So, we learned in Tea and Iron that the tannin in tea is NOT tannic acid and it is not inherently bad, but it can decrease your iron absorption. We learned from my dentist that tannins can stain your teeth, and that bagged black tea is the worst. What if we could use tannin to our benefit? One artist poses the question and comes up with some cool answers to ponder over tea time. Click the numbers to follow the intentional tannin staining of the teacup. I also like Time for Tea, a series of tea sets that show the time of day as shadows... in the form of plates.

Tea and Teeth

I went to the dentist today. She said that she can tell the difference between a loose/whole-leaf and a bagged/broken-tea drinker by their teeth. I didn’t realize that there was THAT much of a difference in the tannins between the two in that particular regard, but it makes sense. When the tea has more surface area (as broken-leaf tea does), it oxidizes faster and more. The oxidation causes the catechins and gallocatechins (EGCG) to bond and form theaflavin (a type of red tannin) and thearubigins (a type of brown tannin). It’s the same reason white tea can’t stain your teeth (unless maybe it’s gone bad . . . hmm . . . not sure) and black tea can. I know I don’t drink broken-leaf tea because it’s inferior to loose-leaf, but I seem to keep finding out JUST HOW INFERIOR it actually is, this time in the form of a story of a brown-toothed patient. Gross.