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Author Topic: Oak Leaves  (Read 10673 times)

Offline DoubleDutch

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Re: Oak Leaves
« Reply #15 on: December 01, 2015, 04:56:56 pm »
Did you notice this thread is a year old Mel?
I know Rooibos (jungle tea in the UK?) can be used in a tank, but "normal" tea often can contain lot of nasty stuff to my knowledge.


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    Offline Vale!

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    Re: Oak Leaves
    « Reply #16 on: December 01, 2015, 08:25:54 pm »
    To the best of my knowledge, tea contains neither humic nor fulvic acids, so wouldn't afford those particular benefits.

    I've just had a cursory Google and it seems that caffeine does have a negative effect on fish (heart rate, stress). So, all in all, tea bags in tanks doesn't seem a good idea.

    Offline Eutexian

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    Re: Oak Leaves
    « Reply #17 on: December 01, 2015, 08:44:19 pm »
    green tea.. not black tea. and if its to be used for tannic acids - this is pointless as it doesnt contain any.

    organic green tea bags have been used as a source of micro nutrients.. for plants. after the tea bag has been used to produce a drink. which apparently releases nearly all the soluble caffeine.

    I quote from a blog post on this subject below.

    Green tea. If you make peat tea for its softening and other benefits, it's hard to get a full run-down of the chemistry you're introducing to the water. But if you add a cup of green tea instead, the chemistry has been done for you. An article  "The chemistry of tea" give detailed analysis of what a "tincture of Camellia sinensis" has to offer in the aquarium, viz: inorganic salts, headed by potassium (1.76% of dry weight), that include traces of the plant nutrients phosphorus, magnesium, iron, manganese, sulfur and others; nitrogen in soluble protein and amino acids as well as in caffeine (caffeine itself isn't very soluble-- the boiling water releases it; so if you think it might keep the fish up all night, drink the green tea yourself and just put the used teabag in the filter); more nitrogen in tiny amounts of sugars and starch and larger amounts of pectin; some chlorophyll and other pigments, enzymes and vitamins B2 and C (in unfermented green tea). The most important chemical components of tea leaves, a series of flavonoid polyphenols called catechins, based on gallic acid, feature among the currently fashionable "anti-oxidants" that scavenge free radicals. But, surprisingly, among these polyphenols there is no tannic acid in tea.
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    Offline tankvirgin

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    Re: Oak Leaves
    « Reply #18 on: November 19, 2016, 11:11:17 pm »
    Vale, you are fantasticallt thorough with everything you do. In summary, You are a wizard Harry!  *cheers*