Tea & Caffeine
The Camelia Sinensis (tea) plant produces caffeine as a natural insecticide and growth promoter, sending the lion’s share to its new growth. These young leaves, which are used for high-quality tea, do contain caffeine, but they also contain high levels of antioxidants.
Tea in teabags is called “fannings”, an older, low grade dust from the tearoom floor which usually doesn’t reach the consumer for several years. Old tea is nearly void of nutrients and antioxidants. Fannings also allow caffeine to be released faster and more intensely due to its obliterated form.
Quality hand-processed loose-leaf tea naturally releases less of its caffeine content and at a slower more controllable rate as its leaves are kept intact.
Water temperature and steeping time also affect caffeine levels. The lower the temperature and shorter the steeping time, the weaker the caffeine. Some brands tell you to steep your tea far too long, resulting in a stewed, overcaffeinated liquor.
Not all caffeine is created equal
Caffeine in coffee contains 5 phytochemicals, all of which work to negatively overstimulate your nervous system, resulting in that famous ‘crash & burn’.
Tea only contains 3 phytochemicals which support and stimulate the endocrine system- your adrenal glands, thyroid and adenoids- positively impacting your metabolism.
The caffeine in tea is further buffered by Theanine which metabolizes caffeine to have a softer ‘slow release’ effect, creating a more sustained energy level and a gentle mood elevating effect.
