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We really shouldn't be judging caffeine content by color. Certain tea varietals like Assamica have more caffeine than others. Black teas are seen as high caff
by x3iv130f 5y ago
We really shouldn't be judging caffeine content by color.
Certain tea varietals like Assamica have more caffeine than others.
Black teas are seen as high caffeine because they use Assamica varietals more than other types of tea.
Processing tea does remove caffeine. However I wouldn't be surprised if it also removed some of the neurochemicals that modulate caffeines effects.
So your results may vary.
- hinkley 5y agoI'm not sure it's so much removing as bioavailability. As I just stated up thread, black and green tea rely on autolysis - enzymes in the leaf decompose insoluble caffeine crystals into a water soluble form. L theanine I think may be some of both. The heating and drying processes also help define what kind of tea you get, and we know that some vitamins don't survive cooking all that well (famously, sailors and scurvy).