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Tea and Caffiene
Dec. 6th, 2006 01:49 pmTea and Caffiene
According to the article, there is no significant difference in caffiene content between the different types of tea -- white, green, oolong, black -- but that the primarly difference in caffiene content in the leaf itself is due to growing conditions and size and age of the leaf, with the younger leaf buds (white tea) and first-flush leaves having more caffiene. The main factors in the caffiene content in brewed tea are the water temperature and steeping time. There is a difference between the species of tea plant, with the larger assamica having higher levels than the smaller sinensis, which means that some black teas may have somewhat more than other varieties, as more black teas are from warmer-grown assamica bushes, whereas cooler-grown sinensis tends to be used more for white, green, and oolong. But the variations in both mean that it is perfectly possible for a cup of green or white tea to have more caffiene than a cup of black tea.
According to the article, there is no significant difference in caffiene content between the different types of tea -- white, green, oolong, black -- but that the primarly difference in caffiene content in the leaf itself is due to growing conditions and size and age of the leaf, with the younger leaf buds (white tea) and first-flush leaves having more caffiene. The main factors in the caffiene content in brewed tea are the water temperature and steeping time. There is a difference between the species of tea plant, with the larger assamica having higher levels than the smaller sinensis, which means that some black teas may have somewhat more than other varieties, as more black teas are from warmer-grown assamica bushes, whereas cooler-grown sinensis tends to be used more for white, green, and oolong. But the variations in both mean that it is perfectly possible for a cup of green or white tea to have more caffiene than a cup of black tea.
