Tea and Caffeine - Decaffeination (Decaf) Processing, Facts and Regulations
- 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