Is there caffeine in my cup of tea? How much?

One of the questions I most often get asked when serving tea is, ’how much caffeine does my tea have?’ Most tea drinkers either want a lot of it, or none at all if it’s later in the day or if they are caffeine sensitive. In this article, we’ll take a closer look at just how much caffeine is in your favourite cup of tea, and why caffeine free drinkers should opt for herbal tisanes (fruit/floral/herbal infusions such as peppermint or camomile) over decaffeinated teas. 

It’s important to keep in mind that the amount of caffeine in your tea depends on several factors like type, leaf varietal, water temperature, amount, steeping time and grade (think tea bag tea vs. loose leaf tea). As there are so many determinants impacting the amount of caffeine in tea, I would recommend not referring to infographics that list caffeine content per category of tea (such as green tea contains xx mg of caffeine whereas black tea contains xx mg of caffeine). While they can serve as baseline amounts of caffeine for the different types of tea, the actual amount of caffeine varies greatly for the reasons listed above. 

Every type of tea is caffeinated, because all tea comes from the camellia sinensis plant, which naturally contains caffeine. Caffeine can only be removed through expensive chemical processes or through the use of carbon dioxide, leaving tea leaves with >1% caffeine. When solvents are used, the tea leaves are placed in large vats and exposed to organic liquid solvents such as methylene chloride or ethyl acetate. The caffeine is dissolved by the solvent, and both the solvent and caffeine exit the vat once the process has been completed. The tea leaves are dried and resifted and re-enter the manufacturing process to be enjoyed by consumers. Typically the decaffeination process increases the price of tea by 400-700%. 

Decaffeinating tea often strips the leaves, leaving them less flavourful and aromatic. Often this process leaves behind one dimensional tea leaves, resulting in a flat tasting tea. If you are looking for a caffeine free alternative, its best to enjoy herbal tisanes. Herbal tisanes are caffeine free and full of flavour, making them the better caffeine free option. Only herbal tisanes are naturally caffeine free as they do not contain any tea. Some examples of tisanes or herbal infusions are lemon and ginger, peppermint or camomile. 

You can expect your cup of tea to have around 66% less caffeine than your cup of coffee. If you are looking for a caffeine free alternative to your favourite brew, I would suggest steeping an herbal tisane. Full of flavour, tisanes are naturally devoid of caffeine, such as mint leaves. I recommend steeping your herbal tisanes for 3-5 minutes at 100 c, using around 1 teaspoon per cup. Do you opt for caffeine free tisanes after a certain point in the day? Or are the moderate levels of caffeine in tea the perfect amount for you? Let us know what you think in the comments section. 

Thanks for reading! #teabyplandevida

We’re continuing our countdown from last week! Read on as we debunk the next five myths surrounding tea.

Myth #6: Tea tastes like hot water.

Fact: If you find your cups of tea are tasting like hot water, there are a few different tweaks you can try to enhance the flavour of your cup. Pay attention to the quality of your water – and never boil your water twice. Bring fresh filtered water to a boil, and cool to the appropriate temperature depending on the category of tea. Another way to enhance the flavour of your cup is to try multiple steeping’s of loose leaf tea, using a ratio that calls for less water and more tea leaves. With some teas, you can infuse the leaves multiple times, resulting in a slightly different flavour profile with each cupping. Another method to try is to ‘rinse’ your tea leaves. Quickly pour your water over the leaves and pour it off, allowing the tea leaves to open up. After the initial rinse, you can begin brewing your leaves according to what type of tea you’re drinking.

Myth #7: Tea tastes better with condiments like milk, sugar, and lemon.

Fact: Adding condiments to your tea comes down to preference. Use of condiments should enhance your cup of tea and increase your own satisfaction. However, adding condiments to tea isn’t always necessary for a great tasting cup. You can get creamy, buttery and citrus notes right from the tea leaves themselves. For example, a Silver Needle (white tea) tea from China has stone fruit notes, without the addition of citrus or sugar. Tea picks up subtle aromas and flavours from terroir and throughout the manufacturing process.

 Myth #8: Tea is unaffected by weather, economy and supply/demand issues.

Fact: The tea industry’s ability to keep the price consistent for the consumer is impressive. Tea is a live crop that is just as susceptible as other agricultural products. Extreme weather conditions or drought would impact suppliers that supply the major tea companies around the world. In order to mitigate any possible supply or demand issues, tea companies have contingency plans set up.  If the supplier they use is impacted by drought or any other problem, they will select another supplier that can supply tea with a similar flavour profile. This ensures flavour consistency and does not impact the consumer (you!). For most boxes of teabags, you will not find what countries the tea is from, in the event suppliers need to be changed at the last minute.

The economy also impacts the price of tea, however you would not see the price of tea on your grocery shelf fluctuate often. Majority of tea is still bought and sold through auction houses. The inconsistency of the cost of tea is not communicated to the consumer, with large tea companies ensuring the price of their tea remains fairly consistent.

Myth #9: It doesn’t matter what country my tea is from – it all tastes the same.

Fact: Every tea is as unique as the country it’s grown in. Tea is produced all around the world, with each country’s unique soil, weather and climate influencing the flavours and aroma of their tea. These environmental conditions that impact tea can be described by the word terroir. Terroir along with manufacturing practices influences the flavours and aromas of your cup. A green tea from Japan tends to be a bright vibrant green, with herbaceous and grassy notes. Whereas a green tea from China tends to be a darker green-brown with roasted and toasty notes. The difference in flavours within the green tea category comes down to terroir and how each country manufactures their tea (Japan steams their tea to reduce moisture, whereas China pan-fires their tea).

In fact, some countries protect their tea by applying a Geographical Indication (GI). A GI is used on products that taste the way they do because of the region’s unique terroir and manufacturing methods. Read more about a GI tea, Darjeeling, here.

Myth #10: Tea is boring! Tea reminds me of afternoon tea parties with grandmothers.

Fact: The image tea conjures up in Canada is often gender-specific mixed in with memories of your grandmother and a drink that should only be consumed with your pinky finger extended. Most Canadians experience tea as a dusty teabag served piping hot in a small metal teapot. The truth is that tea is a diverse beverage that can be served both hot and cold, and enjoyed at all times throughout the day. There are thousands of different teas across every category that are a true reflection of a time-honoured craft. Try pairing your tea with food, by complementing or contrasting flavours on your plate and in your cup. A great after dinner tea and dessert pairing is a green tea from Japan (Matcha or Sencha) with white chocolate. The creamy and buttery notes of both items complement one another. It’s also important to note that tea is a social beverage that gathers us to share and socialize. Around the world having tea with friends and family is a social and cultural norm. A great way to challenge your perception of tea is to try having a cup to open your palette before a meal or to finish your meal with tea. Other ways include hosting tea tastings or mixing tea with juices and sparkling water.

Camembert paired with Darjeeling tea (black tea) from India. Switch up your glassware and pair your tea with your favourite cheese for a whole new take on this classic beverage.

We hoped you learned something new as we debunked our top ten tea myths. Coming up next on the blog is why you should entertain with tea!

Tea Tuesdays is back! We’re switching things up over the next two weeks. On this two part series for our blog, we’re going to be debunking the top ten myths swirling around the tea industry. Continue reading below as we address the first five tea myths!

Myth #1: Orange Pekoe is a ‘type’ of tea

This has to be my all-time favourite tea myth to debunk. A lot of restaurants, cafes and even tea companies have included ‘Orange Pekoe’ on their packaging and labelling of their black tea breakfast blend teabags. This has resulted in black tea blend teabags being referred to as Orange Pekoe.

Fact: Orange Pekoe on tea packaging is in reference to the physical characteristics of the tea leaf after it has been graded. Orange Pekoe refers to the leaves of the tea plant (Camellia Sinensis) and is used by certain countries (mainly India and Sri Lanka) when grading tea. The definition of Orange Pekoe for tea grading refers to long, pointed leaves that have been harvested when the end buds open into leaf.

Myth #2: All tea is steeped with boiling water

It’s a common misconception that all tea is steeped at the same temperature using boiling water. Again, many restaurants and cafes will serve all categories of tea with boiling water, often impacting the flavour profile of your cup.

Fact: The temperature of water tea should be steeped at depends on the category of tea (white/green/yellow/oolong/black/pu’erh). As each category of tea undergoes different manufacturing procedures and varies in levels of oxidation, the temperature of water should be adjusted accordingly. The correct water temperature is important when maximizing the flavours and aromas of your brew. For more information please refer to our temperature chart here.

Myth #3: Herbal tisanes like Chamomile, Peppermint, Yerba mate, Rooibos, etc is tea.

Fact: Only tea leaves that come from the Camellia Sinensis plant are considered to be tea. Any blend or herbal tea that does not contain tea leaves from Camellia Sinensis should be categorized as a tisane. It’s very common to see herbal tisanes like rooibos and yerba mate within the tea industry. Rooibos comes from a plant in South Africa, and means ‘redbush’. Yerba mate comes from a plant grown in South America and parts of the Middle East.

Myth #4: Green tea tastes like grass

Fact: While many tasting notes made from cupping green tea include buzz words such as ‘algae’ and ‘herbaceous’ – it is often a combination of steeping time, water temperature and water quality that influences the taste of your green tea. Use fresh filtered water at 80^OC and steep your cup of green tea for 1-3 minutes. Ensure you remove your teabag or tea leaves after the allotted time. It’s important to note that different countries produce different tasting green teas. Green teas from Japan tend to be buttery, herbaceous and grassy, whereas green teas from China have more roasted and smokey notes. Try comparing both to find out what you prefer!

Myth #5: Tea has a long lasting shelf life, and is slow to expire. How many of us are guilty of having a tea shelf chalk full of all sorts of boxes and tins of tea?

Fact: Tea is a plant that should be consumed by the best before date. Despite all manufactured tea having its moisture content reduced for storage, it is best consumed as soon as possible. It is good practice to completely finish a box/canister of tea before purchasing more for your collection. This ensures you are consuming fresh tea leaves and are enjoying the maximum amount of flavour from that cup. Furthermore, tea should be stored in a cool area, away from direct sunlight and in an opaque airtight container. Avoid storing tea next to garlic, spices or other fragrant foods! Tea is hygroscopic and will absorb aromas, altering its own aroma and flavour profile.

Let us know in the comments if you learned something new! Next Tuesday we will be debunking the last five tea myths!