For one reason or another, the process associated with decaffeinated tea has long been misunderstood, not just by consumers who enjoy tea but also by experts in the tea industry. In fact, a recently released publication that was written by a professional in this industry provided inaccurate information specific to the process of making decaffeinated tea.
With so much wrong information being circulated, most people in the tea industry are now analyzing their own understanding of decaffeinated tea processing to uncover the truth. Without doubt, one person that can answer questions and make the process clear is Joe Simrany who is the Tea Association of the USA’s president, an authority when it comes to tea.
Some experts are getting confirmation that what they believed to be true is but some find that some of the details pertaining to processing of decaffeinated tea needed to be fine tuned. For starters, when it comes to tea, any kind of tea such as Chinese green tea, Jasmine tea, Chai tea, or any type of flowering tea, herbal tea, or exotic tea, the Food and Drug Administration (FDA) does not provide regulation. This means following and sticking to the standards within the tea industry is solely on a voluntary basis.
When it comes to tea, this means that the FDA does not have a set of guidelines established. However, for the best practices, tea growers and buyers do depend on expert advice that comes from the Tea Association Technical Committee or TACT. This organization is not sanctioned nor does it follow any laws if someone does not comply with recommendations.
Okay, so many people question what happens then a supplier or company sells tea as being decaffeinated when in fact it is not. For starters, if this problem is identified, the Tea Association of the USA should be contacted to see if they could assist in a diplomatic way. If that organization is unsuccessful, the Food and Drug Administration should be notified. Even though they have no legal recourse, this government entity would likely perform a follow-up to see if processing changes are needed.
Decaffeinated Tea Processing Guidelines
As you will see from this information, certain guidelines do exist specific to processing decaffeinated tea, which includes the following:
“Decaffeinated” Labeling – Any type of tea that is labeled as decaffeinated should contain no more than 0.4% caffeine when weighing the tea dry
“Caffeine Free Tea” – Any tea with a label such as this should be avoided in that the phrase is inappropriate no matter the level of decaffeination processing
Remember, when it comes to decaffeinating fresh tea leaves, only two methods are approved. The first is using a solvent such as ethyl acetate or carbon dioxide to extract the caffeine. This type of method actually works and while it sounds dangerous, in truth, the tea would not be considered toxic or hazardous. Of the two solvents, carbon dioxide is the preferred method in that it maintains the integrity of the tea’s flavor and health benefits.
Tea that has been decaffeinated contains between one-third and two-thirds fewer benefits than what you would get from tea with caffeine. As you look at labels for decaffeinated tea, you will find that when the extraction method is used, whether with ethyl acetate or carbon dioxide, the label would read “natural”. The reason for this is that both components would exist in trace levels.
The second process for decaffeinated tea is known as the Swiss Water Process. While this is not recognized by the tea industry in that no proof has been found to show it is any more effective than pouring the first brew away. With this type of “water process”, the tea would be infused for about 30 seconds after which time the infusion would be poured off. After that, the loose tea leaves would be steeped normally. This method does eliminate caffeine but the problem is no one is certain to what degree.
Interesting Tea Facts
If you love green tea as an example, when you buy green tea bags, you would actually get a higher level of caffeine when steeping a cup than you would with loose leaf tea simply because tea bags infuse faster. In addition, the amount of loose tea leaves you use, along with the amount of time you brew and even the temperature of the water all play a role in the level of caffeine you end up with in your cup.
Other factors that have an impact in the amount of caffeine you end up with in your cup include the method of cultivation, various environmental factors, the region where the tea was grown, and climate. Although you would have no control over these factors, understanding your supplier or the tea companies where you buy would certainly help.
The one time when coffee has a lower level of caffeine than tea is just before it is brewed. For instance, one pound of loose leaf tea would produce approximately 200 cups whereas one cup of coffee beans would only give you about 50 cups.
The only process for decaffeinated tea that is approved by the US government is using ethyl acetate or carbon dioxide for extraction. You might find some products that have used methylene chloride, which is not approved by the government.
Although the selection of decaffeinated tea is still somewhat limited, many of the top online tea companies and local specialty shops are now providing a great variety that uses the carbon dioxide method of processing.
The bottom line is that we see a growing number of people wanting to eat healthier foods and beverages. These people depend on labels so decaffeinated tea needs to provide information about processing that is not inaccurate or misleading. Chances are if you purchase your tea from a reputable source and stick with quality loose leaves, you will benefit from the wonderful flavor and healing properties even if the tea is decaffeinated.
