You probably already know that all tea leaves contain caffeine naturally. However, depending on their level of oxidation, there is more or less caffeine in them. Black teas, with the most oxidized tea leaves, have the highest level of caffeine. That level drops in less rusty oolong, green, and white teas.
However, our civilization has also found ways to decaf tea leaves so that people who are sensitive to caffeine, or people who love to have a cup in the late afternoon can enjoy themselves. All types of tea can be decaffeinated, but most commonly you will find decaf black and green tea.
Coffee and tea are widely consumed worldwide, and their potential role in causing chronic disease has attracted considerable attention. Although tea is the most popular beverage after water in certain areas of the world, relatively low amounts are consumed in the United States (1 pound per capita per year in 2009) compared to coffee (7 pounds per capita per year in 2009). The bioactive compounds in tea, particularly the polyphenols in green tea, have shown some promising results in cancer prevention trials, but epidemiological studies have not yielded supportive results.
The relationship between coffee consumption and colorectal cancer has been investigated in previous epidemiological studies with ambiguous results. Previous meta-analyzes of case-control and cohort studies yielded promising evidence suggesting an inverse relationship between coffee consumption and colorectal cancer, while null results were recently reported in a pooled analysis of 13 studies.
Decaffeinated Tea vs caffeine-free teas
Often interchanged, these two terms are not synonymous. You should know that decaf teas are different from caffeine-free teas. Decaffeinated teas actually still have a little caffeine, although the amount is very, very minimal (usually 2mg of caffeine per cup). While caffeine-free teas naturally do not contain caffeine. These are normally herbal teas such as mint tea, rooibos, chamomile, etc.
Methods of Decaffeinated Tea
Basically, two methods are used to remove caffeine from tea. One, which is used by several tea merchants, uses carbon dioxide under pressure in a process that removes caffeine, and not much else, from the tea leaves. Other processes, which some think are not as effective, use chemical compounds such as methylene chloride and ethyl acetate to remove caffeine.
Why you should drink Decaffeinated Tea
The greatest benefit of decaffeinated tea is that you can consume it at any time of the day, even in large quantities, without worrying about being nervous or having insomnia. You don't need to drink only decaffeinated beverages unless you have caffeine sensitivity or another medical, religious, or personal reason to consider. You can mix it with a mixture of decaffeinated herbs at bedtime to help you sleep soundly and rejuvenating Darjeeling, Assam, Ceylon, or white tea in the morning to start your day.
How to make a decaffeinated tea at home?
The only viable and scientifically approved way to decaffeinate tea at home is by using carbon (IV) oxide. This process removes the chemical caffeine from a cup of tea without adding any chemicals.
A chemist named Kurt Zosel of the Max Planck Institute in 1967 discovered the process of using CO2 to decaffeinate tea. According to Zosel, carbon dioxide (IV) at an incredibly high temperature can separate different substances from various mixtures without altering the chemical properties of the individual elements. Caffeine is alkaline and dissolves easily in CO2, leaving a pure by-product.
The entire decaffeination process follows a different procedure. Once you have collected your tea, you will enclose them in a highly pressurized container of gas at 3,700 to 5,000 pounds per square inch.
Rest the tea in that container for about 10 minutes. During this process, the tea will be soaked in the surface carbohydrate and you will get your desired tea.