TEA AND CAFFEINE: WHAT’S THE SCOOP? One of the questions we receive most often concerns the levels of caffeine in tea, not only as compared to coffee, but also between different types of tea. Since the information available on this topic is varied and, unfortunately, inconsistent from one source to another, this article aims to clarify some of the myths you may come across. Let’s go back in time. In 1827, a stimulant is found in tea. It is appropriately named theine but studies later confirm that it is identical in nature to caffeine. Although the molecule is technically the same, its effect on tea drinkers is different thanks to three main factors: 1. When measured in its dry form, 1 kg of tea usually contains more caffeine than 1 kg of coffee. However, a cup of brewed tea requires only 2-3 g of leaves compared with 10 g of beans for a cup of coffee. This explains why, on a true comparison, a tea contains less caffeine than a coffee.
2. The high level of antioxidants in tea helps slow the absorption of caffeine in the body, thus producing a more gradual energy in the system over a longer period of time. 3. Tea contains L-theanine, an amino acid that is found naturally only in tea and in an Amazonian plant called Guayusa. It has a relaxing effect on the system while maintaining full alertness and, more importantly, it helps eliminate the jitters often associated with excessive caffeine consumption. When comparing different teas together, you will be surprised to know that caffeine content is similar from one type to another. Whether it’s a black tea, oolong, green or white, they have similar properties as they all come from the same plant: the Camellia Sinensis. Instead, it is the preparation method and maturity of the leaf that will have the greatest impact on the level of caffeine in your cup. The higher the brewing temperature and the longer the duration of the infusion, the more caffeine will be released from the leaf. It is normal for a white or green tea infused at 85ºC for 2-3 minutes to contain less caffeine than black tea brewed at 100°C for 5 minutes. It is certainly not due to black tea containing more caffeine than green tea, an assumption that is often made. Also, the higher leaves of the tea plant contain more caffeine than the lower ones (as well as antioxidants and other benefits). The early harvests in spring tend to focus on higher, more vibrant leaves. This is why a black Darjeeling tea picked in March contains more caffeine than a Darjeeling picked in June. This is also why a Japanese Sencha green tea contains more caffeine than Chinese Keemun black tea. This discussion would not be complete without touching on the subject of tea bags. Since bagged teas are mostly composed of broken leaves and even crushed leaves, their infusion releases more caffeine, more quickly. The smaller the particle, the easier it is to extract the caffeine. When steeping loose leaf tea that is largely made of full leaves, the caffeine content is typically lower and the taste is smoother. Finally, I would like to conclude this article by discussing the decaffeination of tea through the rinsing of leaves. Many sources suggest steeping the tea for 30 seconds to one minute and getting rid of the resulting liquid before re-steeping a second time. While it is true that this reduces the caffeine content in the subsequent infusion, it does not eliminate it completely (in some teas, there could still be up to 70% left). And worse, this process also removes other benefits such as antioxidants, vitamins and minerals, which are extracted from the leaf at and even faster rate than caffeine. If you are looking for a caffeine-free beverage, then take a look at herbal teas that are made up of spices, fruit and plants other than Camellia Sinensis, such as the South African rooibos, because even a decaffeinated tea is not completely stimulant free. Happy cupping!
Contact Anne-Julie Charron ( ajcharron@clubmansfield.ca ) for more information. www.clubmansfield.ca
Source The new face of tea Complexe Les Ailes, metro level Montreal 514 985-0834