See http://chadao.blogspot.com/for more tea caffeine information

Nigel at Teacraft

hi everybody,

i should have written before now to mention that nigel has done a
gorgeous job of gathering all the basic information about caffeine and
tea into a clear and informative essay for us at CHA DAO. the topic
seems to rear its head periodically, on RFDT and on other lists, and
to require explanation and disambiguation [and the dispelling of
myths] each time. it occurred to me that it would be much more
convenient, rather than having to reiterate the science over and over,
to have the data collected in one easily-accessible spot. so naturally
i thought to ask the expert who has done the most to educate us on the
topic: nigel melican.

nigel's essay is currently the top post at CHA DAO. in the normal
progress of things, as newer posts are added to the blog, it will of
course move down; but no matter when you need it, you will always be
able to access this essay by nigel by using this permanent link:

http://tinyurl.com/2kgwy4

in other words, this URL will always take you, not only to CHA DAO,
but directly to nigel's essay on caffeine in tea.

thanks once again to nigel for a job done at his customary level of
performance, which is to say: superb.

best to all,
corax

On Jan 29, 11:04*pm, Shen wrote:
The reality of my age and heritage has come to the forefront and I've
developed a bit of hypertension and insomnia - not too high - high
enough, though, that I must forsake caffeinated tea from late
afternoon onward.
So - here's the rub: I really LOVE a decent pot of tea and the
decaffeinated I've had have lost flavour, as well as the buzz. Can't
stomach fruity or scented stuff and really adore a good, stiff Yunnan
Gold or a lingering Oolong and Shu and Sheng are my breakfast buddies.
Anyone out there with a suggestion???
Personally, I am seriously doubtful that there even be a palatable
decaf availabale (tea snob, that I am); but, I am willing to give it a
go.
Thanks, all.
Shen

I think i'd echo Michael, but suggest maybe an aged oolong instead of
doing it with puerh. They're cheaper than old sheng and last just as
long.

MarshalN
http://www.xanga.com/MarshalN