Tea and Caffeine
- Decaffeinated teas have between 1/3 and 2/3 fewer beneficial components than regular, non-decaffeinated teas.
- Both ethyl acetate and carbon dioxide are considered, and subsequently labeled, "natural", because trace amounts of both components exist in the tea leaf, a fine line for many of us who rely on natural to mean exactly that.
- "Water process" , aka Swiss Water Process, Natural Water Process etc, sometimes used on packaging, is not recognized by the industry as being anymore effective than pouring off the first brew at home.
- Tea bags will deliver more caffeine in your cup than loose teas because they infuse more quickly.
- The amount of tea leaves used, brewing time and water temperature help determine the caffeine content in your cup.
- Cultivation, environmental factors, region and growing conditions, while out of your control, do affect the caffeine content in your cup.
- The only time coffee has less caffeine then tea is prior to brewing, 1 pound of tea yields 200 cups vs. 1 pound of coffee which yields 40-50 cups.
- The ONLY government approved decaffeination processing is ethyl acetate and carbon dioxide. Methylene chloride is NOT a guideline or government approved processing method in the United States.
- While we have a limited selection of decaffeinated teas, we guarantee all of the decaffeinated teas sold by Teas Etc. Inc. are processed using carbon dioxide
© 2007 Teas Etc., Inc
ABOUT THE AUTHOR
Beth Johnston, a tea importer and noted tea expert, publishes an informative monthly newsletter on tea, tea history, health and lifestyle enhancements. To learn more about the world of tea, join her free newsletter at http://www.TeasEtc.com/Newsletter.asp
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