CAFFEINE

March is National Caffeine Awareness Month, so it is appropriate to take a look at the caffeine in tea this month.

Caffeine stimulates our brains and our bodies and in moderation, defined as 300 milligrams per day (7 cups of black tea or 3 cups of coffee), is safe and may even be beneficial for the health of the average adult. In fact, research suggests that the caffeine in tea may act as a carrier for the leaf’s health benefits and antioxidants.

Caffeine was first discovered in tea in 1827, but it was called “theine” because it was thought to be a different substance. Eventually it was determined to be identical to the caffeine in coffee and the term “theine” was dropped. It could have been assumed to be a different substance since the effect of caffeine in tea is different from the caffeine in coffee. In coffee, the caffeine goes directly into the bloodstream causing an instant jolt followed in a short amount of time by a crash. In tea, the caffeine is affected by teas other ingredients causing it to be released more gradually into the nervous system and to last longer. Tea also contains much less caffeine than coffee - anywhere from 50% to 80% less.

The caffeine content of tea varies widely and is dependent upon the type of tea, brewing time and whether it is loose leaf or teabags. In general the type of tea determines the caffeine content in relation to the length of oxidation in processing, so that generally green teas have less than black teas. However, growing conditions, regions and environmental factors also play a part for example Chinese Keemun black tea contains a small amount of caffeine while Japanese Gyokuro green tea has almost as much as a black Darjeeling tea. In addition, since caffeine is water soluble, the longer the tea is brewed, the more caffeine is released. Finally teabags will release more caffeine than loose leaf in the same brewing time, because they infuse more quickly due to particle size.

All teas made from the Camellia sinensis plant have caffeine unless it has been deliberately removed either through chemical or water processes. Decaffeinated teas however, are not free of caffeine; in fact they still may have almost as much caffeine as some tea. For tea to be legally labeled “decaffeinated” in the U.S., 98% of the caffeine must be removed and the only two government approved methods use either ethyl acetate or carbon dioxide. Both of these are considered “natural” since trace amounts of both exist in the tea leaf, however the best way uses carbon dioxide (CO2 process) under heat and pressure to remove the caffeine and yet retain some beneficial antioxidants and much more flavor. Some caffeine can be removed in any tea during brewing by infusing the leaves for 30 seconds, pouring that liquid off and then steeping as usual. The amount of caffeine removed by this method is unsure as is the amount of health benefits that may be lost as well.

General caffeine levels of various beverages
Coffee - 80mg
Cola - 45mg
Black Tea - 40mg
Oolong Tea - 30mg
Green Tea - 20mg
Decaf Tea - 10mg
Herbal Tisane – 0mg

"So whether you eat or drink, or whatever you do, do it all for the glory of God"
I Corinthians 10:31