Of course, high amounts of caffeine can adversely affect some people and if you are on medication which is affected by caffeine, please by all means, avoid it. But for most of us, caffeine really shouldn't be a concern.

Caffeine is a stimulant and occurs naturally in about 60 plants including coffee beans, cocoa beans and tea leaves. Caffeine increases alertness and concentration, quells headaches and speeds reaction time. It also increases the flow of digestive juices and helps the kidneys eliminate toxins in the body.

Consider that, on average, tea contains approximately 1/3 to 1/2 less caffeine per serving as coffee. The average cup of coffee can contain between 120 and 200 mgs of caffeine. The average cup of loose leaf tea contains between 50 and 70 mg of caffeine. To find out your daily caffeine intake, simply multiply your cups per day.
Caffeine Content of Common Foods and Drugs
 Statistics taken from the Caffeine Content of Food and Drugs Nutrition Action Health Newsletter.
Center For Science in the Public Interest (December 1996). Retrieved on 2006-08-22.

Product - Serving size
Caffeine tablet (Vivarin) 1 tablet
Excedrin tablet 1 tablet 65
Coffee, brewed (8 fl oz)
Coffee, decaffeinated (8 fl oz)
Coffee, espresso (2 fl oz)
Chocolate, Hershey's Special Dark, 1 bar 1.5 oz
Chocolate, Hershey Milk, 1 bar 1.5 oz
Red Bull (8.2 fl oz)
Bawls Guarana (10 fl oz)
Coca-Cola Classic (12 fl oz)
Atomic Rush (7 fl oz) 100
Tea, green (8 fl oz)
Tea, bag (8 fl oz)
Caffeine per serving (mg)
200
65
135*
5*
100*
31
10
80
67
34
100
15
50
 
* Estimated average caffeine content per serving. Actual content varies according to preparation.
More caffeine information for you.
Decaffeinating Teas
In the United States we seem to be very concerned about caffeine. With more and more people looking to purchase decaffeinated teas, we think you should know what you are buying. The three most widely used methods used to decaffeinate tea (and coffee) are: carbon dioxide . water . ethyl acetate.

With each of these processes, there are significant differences in the taste, the residual chemicals, and in the environmental repercussions. It is also important to remember that in any decaffeination process, some amount of caffeine may remain, and the level of antioxidants and other health promoting components can be impacted by the extraction.

Generally . . .
. . . black tea contains half as much caffeine as coffee
. . . oolong tea contains less than half as much caffeine as coffee
. . . green tea contains a fourth as much caffeine as coffee

Ethyl Acetate
The leaves are soaked with the ethyl acetate solvent, which bonds with the caffeine molecules. When the solvent and water are evaporated, the caffeine is strained out and dissolves in the ethyl acetate. The ethyl acetate-caffeine solution is then drained away, and residual amounts of ethyl acetate are removed by heating and evaporation. In this process, large amount of the health-promoting flavonoids and antioxidants are also washed away, and some of the solvent residue remains. This is the least expensive process.

Water Processing
With this method, leaves are placed into hot water, under very high pressure. In the water, the caffeine and flavor components are dissolved. After the water has become saturated, the caffeine is removed by passing the water through carbon filters. The first batch of leaves are then discarded, and a new batch is placed into the water. The caffeine in the second batch dissolves into the water, but the flavor is retained. Because antioxidants are also water soluble, the level of antioxidants is likely impacted in water extraction.

Carbon Dioxide CO2
With this method, water-saturated tea leaves are treated with carbon dioxide and compressed to 200 times normal atmospheric pressure. The carbon dioxide acts like a magnet and attracts the caffeine molecules, which is then removed. When the carbon dioxide has finished removing the caffeine, the leaves are dried. The carbon dioxide is then recycled and caffeine is sold for other commercial uses.
Decaffinate Your "Cuppa"
If you are concerned about caffeine and would like to enjoy a reduced caffeine "cuppa", simply follow these directions. You'll find the taste, the quality, the price and the environmental impact to be a whole lot more pleasing!

As soon as the water reaches the correct temperature for the tea
you are going to brew, turn the heat off.
Pour the water from the kettle over the leaves.
Put the lid on and steep 20 to 30 seconds.
Remove the leaves and pour out the brew*.
Put the leaves back in the cup or pot
and refill with the hot water.
Let it steep for the correct amount of time
for the tea you are brewing.

*This first infusion will contain approximately
75% of the caffeine from the leaves.

There is an Alternative .....
For those who are caffeine sensitive, consider red tea or Rooibos, a completely caffeine-free herb tea from South Africa. Rooibos (roy-bus) is the only other herb in the world which undergoes a fermentation process like black tea. Studies show that Rooibos contains comparable amounts of polyphenols to green tea and has a soothing effect on headaches, disturbed sleep patterns and digestive problems. A great "tea alternative".
Copyright Notting Hall 2001-2008©