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| Decaffeinated Tea Information |
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| Tea may also be decaffeinated, usually by using processes analagous to the Direct Method or the CO2 process as described above. Fermentation (i.e. the process of oxidizing tea leaves to create "black," "red," or "oolong" tea leaves from green leaves) does not affect the amount of caffeine present in the tea, though tea plant species (i.e. Camellia sinensis sinensis vs. Camellia sinensis assamica) may differ in natural caffeine content. Younger leaves and buds contain more caffeine per weight than older leaves and stems. A generally accepted statistic is that a cup of tea contains 40-50 mg of caffeine, roughly half the content of a cup of coffee. |
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