The bachelor thesis focuses on the volumetric determination of
tannins in teas. The determination was carried out by means of
permanganometric titration, where the reaction, more precisely
the oxidation of tannins by potassium permanganate, is used. To
obtain the most accurate results, the method was optimized. As
part of the optimisation, the amount of substances used was
reduced and the method was subsequently able to determine
concentrations in the order of mg/l. Based on the optimisation
performed, several types of tea were analysed. The results were
statistically evaluated and compared with each other.