|
Tea and caffeine
Is there somewhere I can find out how much caffeine ther si in various
teas? Is there an online vendor that reports the caffeine content for all or most of the teas they sell? I found 1 or 2 that had some information, but none that had it listed with each tea. As I understand it, the teas ranked fro lowest caffeine to highest a Herbals (I know, not really teas) Greens Oolongs Blacks Where do Puer-ehs fall? I would guess that whites are close to greens, right? However, on the few sites that I found that showed caffeine content, some of the greens were higher than most of the blacks. -- |
Tea and caffeine
Hi LurfysMa,
I recently wrote a comment on www.tching.com about this subject. I'll just copy my post from there, so if anybody read it there, please forgive me for repeating it here. There seems to be a lot of confusion about caffeine content in tea. Everybody is citing the same sources and everybody is repeating the mantra: "all green teas have a much lower caffeine content than black teas". While this is true for many green teas, there are - as usual - exceptions to that rule. In the end, you'd need to test each tea individually for its caffeine content. There's one published source of caffeine contents of individual teas that I'm aware of (maybe you could post others if you know of any), find it at http://users.argolink.net/purfarms/komchem/teacaff.htm The list - although far from complete - is quite revealing. It lists the caffeine content of a "longjing" (almost everywhere advertised as a low caffeine tea) as 3.7%, while a "Nilgiri Indian Black" is listed with 2.3% caffeine content. Although I think your order is generally correct (with white tea at the very low end), you see that the question is a little more complex. As to the listing of caffeine content with every tea on a vendor site: the cost of the analyses would be very high I guess and most likely, caffeine content differs from harvest to harvest (although I'd expect not quite as pronounced as between different teas). So testing would be continuous AND expensive. That's probably quite prohibitive to tea vendors, especially since most people don't care to know (or are happy with the mantra I mentioned above). If anyone here has in-depth knowledge about this subject, please let me know! Jo On Apr 16, 12:32 pm, LurfysMa > wrote: > Is there somewhere I can find out how much caffeine ther si in various > teas? > > Is there an online vendor that reports the caffeine content for all or > most of the teas they sell? I found 1 or 2 that had some information, > but none that had it listed with each tea. > > As I understand it, the teas ranked fro lowest caffeine to highest > a > > Herbals (I know, not really teas) > Greens > Oolongs > Blacks > > Where do Puer-ehs fall? > > I would guess that whites are close to greens, right? > > However, on the few sites that I found that showed caffeine content, > some of the greens were higher than most of the blacks. > > -- |
Tea and caffeine
Oh, I forgot your question about pu-erhs.
I don't have any scientific basis for this, but I get quite an intensive "high" from pu-erhs which I attribute to a fair amount of caffeine. |
Tea and caffeine
|
Tea and caffeine
On Apr 15, 10:48 pm, LurfysMa > wrote:
> On 15 Apr 2007 17:57:59 -0700, wrote: > > >Oh, I forgot your question about pu-erhs. > > >I don't have any scientific basis for this, but I get quite an > >intensive "high" from pu-erhs which I attribute to a fair amount of > >caffeine. > > Pu-erhs are refermented blacks, right? So, they ought to be at least > as high as blacks, right? > > -- Pu-erhs, at least for the shou and aged sheng, are post-fermented green teas. The variety of tea plant that pu-erh is produced from (C. sinenesis var. Assamica) is also different from most teas in the market, including, black teas. I'm guessing that the post-fermentation process reduces the caffeine content of the pu-erh tea, which I feel has quite a high caffeine content in its sheng form. |
Tea and caffeine
LurfysMa > wrote:
>Is there somewhere I can find out how much caffeine ther si in various >teas? No, and this is a big problem.. >Is there an online vendor that reports the caffeine content for all or >most of the teas they sell? I found 1 or 2 that had some information, >but none that had it listed with each tea. No, and what is worse, the method you use to make the tea may affect things too. >As I understand it, the teas ranked fro lowest caffeine to highest >a > >Herbals (I know, not really teas) >Greens >Oolongs >Blacks This is a very hasty generalization. There are some greens which have lots of caffeine and some blacks which don't. >However, on the few sites that I found that showed caffeine content, >some of the greens were higher than most of the blacks. Right. I don't know of any way short of actually making a cup of tea and doing an analysis, or drinking it and seeing how it makes you feel. --scott -- "C'est un Nagra. C'est suisse, et tres, tres precis." |
Tea and caffeine
Actually, I mentioned this to a co-worker who pointed me at: http://www.medicalnewstoday.com/medi...p?newsid=43343 which is an article about a home caffeine test that the Wash U medical school folks are developing. The standard old-fashioned test is to mix with an oxidizing agent, then ammonia is added until a color change is seen. In the case of tea, you have to clear the tannins out by adding a little bit of portland cement first... the cement adsorbs the tannins and gives you a cup of clear liquid. These days with cheap mass spectrometry I don't think anyone bothers but there's no reason you can't do the caffeine titres in a kitchen at home. I don't know how specific it is for caffeine, though, and it may also detect other related xanthines at the same time. --scott -- "C'est un Nagra. C'est suisse, et tres, tres precis." |
Tea and caffeine
On Apr 16, 10:08 am, Lewis Perin > wrote:
> (Scott Dorsey) writes: > > Actually, I mentioned this to a co-worker who pointed me at: > > >http://www.medicalnewstoday.com/medi...p?newsid=43343 > > > which is an article about a home caffeine test that the Wash U > > medical school folks are developing. > > > The standard old-fashioned test is to mix with an oxidizing agent, > > then ammonia is added until a color change is seen. In the case > > of tea, you have to clear the tannins out by adding a little bit of > > portland cement first... the cement adsorbs the tannins and gives > > you a cup of clear liquid. > > Ugh! I don't mind a touch of ammonia in my cup any more than the next > guy, but portland cement ... ! > > /Lew > --- > Lew Perin / My reaction also. The cup you test will not be the cup you drink. Toci |
Tea and caffeine
Lewis Perin wrote:
>> ... you have to clear the tannins out by adding a little bit of >> portland cement first... the cement adsorbs the tannins and gives >> you a cup of clear liquid. > > Ugh! I don't mind a touch of ammonia in my cup any more than the next > guy, but portland cement ... ! One old engineering definition of portland cement is "A hydraulic cement made by finely pulverizing the clinker produced by calcining to incipient fusion a mixture of calcareous and argillaceous earths." How could anyone resist such a confection? |
Tea and caffeine
Lewis Perin > wrote:
> >Ugh! I don't mind a touch of ammonia in my cup any more than the next >guy, but portland cement ... ! Try it. The cement and some tannins precipitate out, and you get a cup that tastes like tea but is completely clear. It is reportely a popular practical joke source on construction sites in the UK. --scott -- "C'est un Nagra. C'est suisse, et tres, tres precis." |
| All times are GMT +1. The time now is 01:14 AM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter