Evaluating the effect of Tea ingredients on the quality of tap water in Nagongera town council Tororo district
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Date
2026-08
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Busitema University
Abstract
The quality of water used in tea preparation plays an important role in determining the physicochemical characteristics of the resulting beverage. Tea ingredients such as commercial black tea leaves, sugar, ginger, lemongrass, and peppermint release soluble compounds during infusion, which may alter the quality of drinking water. However, limited information exists on the effects of these commonly used tea ingredients on the physicochemical properties of locally available tap water in Uganda (Guidelines For, n.d.), (Zhayog, 2024). This study aimed to evaluate the effect of selected tea ingredients on the water quality of Nagongera Town Council tap water in Tororo District. An experimental research design was employed. Tap water samples collected from Nagongera Town Council were separately infused with commercial black tea leaves, sugar, ginger, lemongrass, and peppermint under standardized laboratory conditions. The physicochemical parameters analyzed included pH, electrical conductivity (EC), total dissolved solids (TDS), turbidity, and total hardness using standard analytical procedures recommended by the World Health Organization (Guidelines For, n.d.) and the American Public Health Association. The findings indicate that all the selected tea ingredients influence one or more physicochemical properties of the tap water. Electrical conductivity, total dissolved solids, turbidity, and total hardness generally increased after infusion, while PH remained within the neutral to slightly alkaline range for most samples. Tea leaves and ginger produced the greatest changes in the measured parameters due to their higher release of dissolved minerals and organic compounds. These findings are consistent with previous studies on tea infusion and water composition. The study concludes that tea ingredients significantly affect the physicochemical water quality of Nagongera tap water, with the extent of change depending on the type of ingredient used. It recommends the use of good-quality water, proper filtration where necessary, and moderate use of tea ingredients to maintain beverage quality. Further studies should investigate the microbiological quality and heavy metal content of tea infusions prepared using different water sources(Guidelines For, n.d.)
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Hiire, H. (2026). Evaluating the effect of tea ingredients on the quality of tap water in Nagongera Town Council Tororo District [Undergraduate, research report]. Busitema University.