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| Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water. |
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13-03-2007, 08:14 PM
posted to rec.food.drink.tea
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Caffene
Doe anyone know about the correct caffene levels in tea . Black
considered to be the highest and white the lowest, does anyone know what causes the caffene to increase, is A: Oxidation B: Fermentation C:Pan frying or steaming I heard that when you pour the water over the leaf the caffene is released in the first moments and if you discard that water and add fresh water almost all the caffene is drawn out.If true good for night time drinkers who are sensitive to caffene. 
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13-03-2007, 08:24 PM
posted to rec.food.drink.tea
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Caffene
On Mar 13, 4:14 pm, "magicleaf" wrote:
Doe anyone know about the correct caffene levels in tea .............. I suggest you start by trying a search of 5the group as this topic has been covered repeatedly. Try http://tinyurl.com/2k4tfz Mike http://www.pu-erh.net
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