The naturally-occurring caffeine in tea leaves can be removed through four different decaffeination processes. Two use chemical solvents (ethyl acetate and methylene chloride) while one uses carbon dioxide and another uses water.
The carbon dioxide process is the most natural and is the best at preserving the flavour of the tea while eliminating the caffeine. It also removes less of the antioxidants, vitamins and minerals than the other methods.
Water Process
A simple run under hot water will remove some caffeine from tea, but this process also degrades the important health benefits such as polyphenols. Fortunately, there are some ways to enjoy the rich taste and natural energy of green tea without any of its caffeine.
One of the simplest methods involves steeping the tea leaves in a small amount of boiling water for just 30 seconds to a minute. It is believed that this method can reduce the caffeine level by about 80 percent. This is a great option for those who are not interested in the chemical-based processes used to decaffeinate tea.
