Tea 101:Caffeine and Tea

	Caffeine Content Many factors, including origin, cultivation and processing influence the amount of caffeine in a particular tea. Leaf size, infusion time, and water temperature can also noticeably impact the amount of caffeine in your cup. Even the same tea can vary in caffeine content — for example, a tea that is "tippy" or has a high percentage of fine tips will result in a slightly higher level of caffeine that the same tea manufactured with little or no tips (as caffeine tends to concentrate in the new growth, or tips, of the tea plant.). The specific varietal is important as well; Camellia sinensis assamica, for instance, generally has more caffeine than Camellia sinensis. As a general rule, use the chart below to reference the different amounts of caffeine, on average, in different varieties of tea leaves.
	The Decaffeination Process All kinds of tea can be decaffeinated, although not completely: decaffeinated tea retains about 3 percent of its original caffeine content, or 0.4 percent of its total dry weight. Manufacturers of tea can choose between chemical extraction of caffeine with ethyl acetate (similar to the process used to decaffeinate coffee), or high-pressure extraction with carbon dioxide, an odorless, flavorless, harmless gas. The Republic of Tea offers a varied selection of fine naturally decaffeinated teas for our Citizens who desire the pleasures of tea with just a trace amount of caffeine. We use the more environmentally friendly, chemical-free, high-pressure extraction method utilizing naturally occurring carbon dioxide. Caffeine is selectively eliminated from the tea without the use of any commercial chemical extraction methods, conserving flavor, color and beneficial components (such as antioxidants). This costly method is the only one used at The Republic of Tea, ensuring that quality expectations are met.