Some teas may have higher concentrations of caffeine than others, resulting in more acidic drinks.

There are many different factors that contribute to high acidity levels in drinks, but one of the most common causes is caffeine

Other contributing factors can be overuse of lemon or lime juice to add flavor, soy milk being used as a replacement for cow's milk, and using sweetener substitutes like Stevia or Splenda.

The researchers studied six popular coffees—with levels of caffeine ranging from 97 to 143 mg/L—and compared their levels of acidity with their flavor profiles.

Higher coffee acidity may increase your risk for bone fractures and heart problems because it can damage the walls of blood vessels.

Black teas are typically richer in flavor due to their higher levels of caffeine.

some flavoring agents, such as black pepper, can also contribute to an acidic drink by increasing its pH level.

Green and white teas, for example, rely more on flavoring agents like tannins and congeners than black teas.

The results showed that the coffees with high levels of acidity had low ratings in terms of flavor and consumer satisfaction.

Different teas have different flavors because of the beans they are made from, the processing time and how long the tea is left to steep.