One of the most common questions we get asked is which of our teas contain caffeine. Indeed, with the constant health claims made about various teas and infusions in the media, it’s unsurprising there’s some confusion.
Caffeine occurs naturally in some plants including coffee beans, tea leaves and cacao pods used to make chocolate.
Caffeine is a nervous system stimulant, making you feel more awake and alert. Once drunk, it usually reaches its peak level in your blood within one hour and stays there for an incredible four to six hours.
By dry weight, tea contains more caffeine than coffee, but a typical serving of tea contains much less, since tea is typically brewed more weakly than coffee.
One of the biggest myths we’ve had people repeat is that green and white teas are caffeine-free – they’re not!
As explained on our tea production page, all ‘proper’ tea (i.e. not fruit or herbal) comes from one variety of plant, the 'Camellia Sinensis'. This means that all tea has roughly the same amount of caffeine.
However, caffeine content is not uniform even within the same types of tea, as it depends on tea quality, the age of the leaf and the conditions it has grown in. In addition, the way your make your tea also affects the caffeine content of your brew.
So, while green and white tea is steeped at a lower temperature and for a shorter time meaning that the caffeine has less chance to dissolve into the water, the leaves themselves are not intrinsically lower in caffeine.
It's an exciting week here at Debonair Tea Company HQ – our very first directly sourced tea is finally available to buy!
Darjeeling teas, and particularly the range produced at Glenburn, are absolute favourites of our co-founder and in-house sommelier, Louisa.
The name ‘Darjeeling’ literally means the ‘land of the thunderbolt’. The British acquired the land here in 1835, the first tea seeds were sown in 1839 and following bumper harvests, private growers had more than 2,000 plants growing in the area by 1853. It was not until 1856 that the first commercial tea garden was established.
Given that some of the very finest tea producing regions are seasonal so that the tea plant only grows in warmer temperatures, Spring is a very exciting time in tea production. Indeed, the plucking season in India, China, Japan and even Europe – including England’s Tregothnan tea gardens (pictured) – run from March through to November.
Following harvesting and processing, the very first of the new season’s tea leaves begin to make their way across the world from Asia in time for early summer.
It's been a lot of work behind the scenes but we are proud to finally be unveiling our latest offering - our high quality, Ceremonial Grade Japanese Matcha!
While we at Debonair Tea Co. enjoy all that the Japanese matcha tea ceremony has to offer, matcha has become quite the superfood darling in recent years and for good reason; it has 137 times more antioxidants than regularly brewed green tea!
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