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Decaffeinated Teas
As I have written about in the past, all teas originate from the Camellia sinensis plant. One of the many constituents that are found in this plant is caffeine. And while caffeine is the most widely used drug in the world, there are times when we may want or need to limit intake to a very small amount or abstain from it entirely. Tisanes, most of which are naturally caffeine-free, are a great option; however, they don't always fill the need when the taste of tea is craved. This is where decaffeinated teas have a role.
While there are many decaffeinated tea options, most of the mass-produced ones are extremely disappointing. It is important to note that there is still some caffeine present in a decaf tea, but it is usually less than 2 mg. By law, in order for a tea to meet the decaffeinated requirements, over 97.5% of the original amount of caffeine must be extracted out. Unfortunately, during the extraction of caffeine, other constituents are also removed and the amount will depend on the decaffeination process that is used.
First, the term "naturally decaffeinated" means absolutely nothing - it is simply a marketing term that sounds nice and does not indicate anything about the decaffeination process. There are three processes that are used to decaffeinate tea:
- Ethyl Acetate - a chemical process that is only used in teabag teas. Upside is that it is a cheap process and keeps the cost of the end product low. Downside is that it can leave residue on the leaves, can change the flavor of the tea, and can reduce up to 80% of the essential oils and 70% of the beneficial polyphenols. Teabag teas that do not indicate the process are most likely decaffeinated using this process.
- Water Process - tea leaves are bathed in water long enough to reduce the caffeine and this process is used in both teabag and loose leaf teas. Upside is that it is a cost-effective process and does not leave residue on the leaves. Downside is that the tea can taste watery and lack aroma due to a fairly significant reduction in the flavor and aromatic constituents. The beneficial constituents are also reduced - somewhere in between the levels of the other two processes. If the water process was used, then the packaging will most likely indicate as such.
- Super Critical Carbon Dioxide (CO₂) Process - tea leaves are wet and then exposed to pressurized CO₂. This process is used predominately in loose leaf tea. Upside is that this process seems to be the best process for preserving the original integrity of the leaf. While it does remove some of the flavor, aromatic, and beneficial constituents, this is only about a 15% reduction. Downside is that this is the most expensive process to employ, resulting in a limited selection of teas that are decaffeinated using it. This process should be indicated on the package and I only offer teas that are decaffeinated using this method.
I have not spoken about the Methylene Chloride Process much over the years because it is not, nor ever, used in decaffeinating loose leaf teas. My understanding also was that it has not been used on any teas in many years; however, recent information has indicated that it still may be used in some major brands oversees and it is still used to decaffeinate coffee. This is an inexpensive method that may leave residue on the finished product that affects the flavor even though the leaves receive a final rinsing to remove the solvent. Many consumers, myself included, are concerned about this chemical in any consumables, along with other household and industrial products like paint strippers, degreasers, and aerosols because it has been linked to many types of cancer. In fact, in May of this year, the EPA banned its use in industrial products. It has not, however, been banned from use in food products because this is governed by the FDA - who has not banned the chemical. I know much of my clientele enjoys both tea and coffee and, for those of you who drink decaf coffee, you may want to explore the process that has been used to decaffeinate your favorite coffee. I found several examples of popular brands just by doing a quick internet search of "methylene chloride coffee". Finding teas that use this process proved to be more elusive. For those of you who do drink major brands of decaf tea, you may want to find out what process is used on their leaves.
There is so much diversity in aromas, flavors, and body in the vast world of tea. There are many decaf options, but if your favorite tea is not available in a decaf option and you would like to reduce the caffeine, there is a quick and simple process that you can implement at home:
- Make your tea as you normally would, but only steep it for about 30-45 seconds
- Throw out this first infusion.
- Pour more water over the same tea leaves.
- Steep for the correct time.
- Remove leaves and enjoy!
While this will not reduce the caffeine to the level of a decaf tea, it will reduce it by about 30%. Try it and see how it works out for you!
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