Tea is full of beneficial compounds and antioxidants, and is enjoyed for its refreshing, calming and soothing properties. However, for some people, the caffeine in tea can be a problem. Unlike most herbal teas, all teas from the tea plant Camellia Sinensis, whether white, green, oolong, black or puer, contain caffeine. Decaffeinated tea offers a solution for those who want to enjoy the taste and benefits of real tea without the stimulating effects of caffeine. In this article, which focuses on white, green, oolong and black tea, we’ll look at decaffeinated tea, including the process of decaffeination, the legal requirements for labelling tea as decaffeinated, and explore some DIY methods for naturally reducing caffeine levels when brewing your favourite teas at home. An alternative to decaffeinated tea from the tea plant is of course herbal tea, but beware, mate and guayusa contain caffeine.
Caffeine acts as a defence mechanism for the tea plant. Toxic to many insects and other herbivores that would otherwise feed on the leaves of the tea plant, it acts as a natural pesticide, deterring pests and helping to protect the plant from damage. Unless a tea has been decaffeinated or very heavily roasted (e.g. Houjicha), the caffeine remains even after the leaves have been harvested and processed. Although caffeine is technically toxic to humans, as long as we don’t overindulge, most of us are able to process and even benefit from the amount found in tea, enjoying the stimulating effects of caffeine without experiencing any negative effects.
Decaffeinating tea involves removing most of the caffeine while trying to preserve the flavour and beneficial compounds. There are three methods of doing this:
Solvent processing: Methylene chloride is a chemical solvent that selectively binds to caffeine molecules, removing them from the tea. The tea is then rinsed to remove any residual solvent. Another solvent method is the use of ethyl acetate, which is a chemical that occurs naturally in tea. This solvent works in a similar way to methylene chloride to extract the caffeine.
Swiss water processing: This involves soaking the tea leaves in water, which extracts the caffeine and other water-soluble compounds. The caffeine is then removed using a charcoal filter and the tea extract is reintroduced into the leaves.
Carbon dioxide processing: This method uses pressurised CO2 to extract caffeine. The CO2 binds with the caffeine molecules and separates them from the tea leaves. This method is the surest way to preserve the flavour profile of the tea.
While in Europe the European Union Regulation (EC) No 1169 /2011requires decaffeinated tea to have at least 99.9% of its caffeine removed when calculated on a dry weight basis, in the United States for a tea to be legally labelled as decaffeinated, it only has to have 97% of its caffeine content removed.
The caffeine extracted from tea during the decaffeination process isn’t wasted. It is collected and purified for use in other products. The pharmaceutical and beverage industries are the main consumers of this caffeine. It’s added to energy drinks, soft drinks and over-the-counter medicines such as painkillers and weight loss supplements. This recycling of caffeine helps offset the cost of the decaffeination process, making decaffeinated tea more affordable for consumers.
This method involves brewing the tea leaves in hot water (90-100°C) for 30-60 seconds. This will release a significant amount of caffeine. Discard this infusion and re-brew the same tea leaves for the usual brewing time. While this method doesn’t remove as much caffeine as commercial decaffeination processes, it will significantly reduce the caffeine content, allowing you to enjoy your favourite black teas without worrying about the effects of caffeine.
While it is a shame to throw away the first infusion of a great tea, the caffeine content of subsequent infusions of white, green and oolong tea gradually decreases. Logically, the first infusion releases the highest concentration of caffeine and other soluble compounds into the water. As the leaves are repeatedly steeped, the remaining caffeine is gradually extracted, resulting in progressively lower caffeine levels in each infusion. This is particularly noticeable in white and green teas, which are less processed and therefore release their caffeine more readily than oolong tea, which undergoes partial oxidation.
Another effective way to enjoy tea with less caffeine at home is to use the cold brew method. Cold brew tea is made by steeping tea leaves in cold water for an extended period of time, typically 6 to 12 hours. This is a great way to reduce caffeine levels for several reasons. Firstly, caffeine is more soluble in hot water. Cold water extracts caffeine much more slowly and less efficiently. In addition, the slow, gentle extraction process of cold brewing allows for a more balanced and nuanced flavour profile while minimising the release of caffeine and other compounds that are more easily extracted at higher temperatures. For more information on cold brewing, please refer to our article about iced tea and cold brew tea in our online magazine.
Although decaffeinated tea retains most of the antioxidants and beneficial compounds found in regular tea and offers the benefit of reduced caffeine intake, a major disadvantage of decaffeinated tea is that even the most gentle extraction method (C02) alters the flavour of the tea. We get around this by offering decaffeinated versions of three of our most popular flavoured teas, Mary Grey, Earl Grey and Maharaja Chai. These three teas have all the taste and benefits of their natural counterparts, but without the stimulating effect of caffeine. Other disadvantages are that, depending on the extraction method used, some of the beneficial compounds may be lost and, although there are safety limits, depending on the extraction method used, the tea may contain traces of residual solvents.
Tip: If you buy unflavoured decaffeinated tea, check with your tea retailer that it has been made using the Swiss water or carbon dioxide method. Although there are no proven health issues with the solvent methods, we believe they are inconsistent with the natural nature of tea and remove too much of the original flavour and character of the tea leaves.
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