Some packers label their teas 98 percent caffeine free. These teas, however, have never been decaffeinated but have a naturally low caffeine count.
Decaffeinated tea leaves unfortunately produce a flatter-tasting tea. Decaf tea also lacks the ‘aliveness’ and intensity of regularly processed tea.
Tea is decaffeinated by various methods. There are three processes used to decaffeinate tea: methylene chloride, ethyl acetate and carbon dioxide.
The latter two are the only two permitted in the United States. The use of methylene chloride on tea uses the same processing methods as ethyl acetate (see below) but is not allowed for import to the United States.
The most common decaffeinating solvent is ethyl acetate. Chemically, ethyl acetate breaks down into alcohol and acetic acid. Both these components are considered safe for use in decaffeinating by the FDA.
Carbon dioxide is a high pressure, super critical process. Unlike the other two processes mentioned, this process is considered natural and is more gentle to the tea leaves. It has the added advantage of retaining 90 percent of its polyphenols, the healthful antioxidants abundant in green tea.
The decaffeination technology affects the constituents drastically in case of ethyl acetate because besides caffeine most of the catechins and certain related compounds are also removed. Tea decaffeinated using ethyl acetate loses up to two thirds of its flavonoid content.
Decaffeinated tea
