Friday, April 16, 2010

Tea, caffeine and me

The caffeine content in some teas depend on the class of teas.

Knowing your green tea is important.
The most prized part of the tea leaves are the terminal buds and the adjacent 2 to 3 leaves.
This is called the tea flush.
They are the most naturally sweetest part of the plant and also contain caffeine.
The highest grade teas are made from this part of the tea pickings.
Japanese green tea has more caffeine than dark teas like Pu Errh and Lapsang Souchong.
Recommended consumption of caffeine products are no more than 300 milligrams per day.
The caffeine content in tea has been found to be a better and steady
source of stimulation when compared to coffee, soft drinks or chocolate.
Common side effects (nervousness, headaches) associated with consumption
of caffeine from tea are few and rare.
Use high quality loose tea leaves.
They allow for you to adjust the strength of the tea according
 to your taste preference and caffeine tolerance.
Caffeine content lost in the first 5 minutes of the first infusion is 70% .
However, the length of this first infusion can effect the strength
 of the second infusion and the subsequent infusions.
The up side to this blander taste in the following infusions is the caffeine content gets significantly lower.
Tisanes are a great alternative to caffeine sensitivity.
flower and herbal infusions do not contain caffeine but has all the benefits of antioxidants.
Some pointers to consider about caffeine

1. Knowing your caffeine sensitivity and level of tolerance.
2. Avoid tea in tea bags.
They are of inferior quality and are made of tea sweepings.
They also contain far more caffeine.
3. Begin with half a cup of tea.
1 cup usually contains between 15 to 75 milligrams of caffeine.
Smaller doses are easily monitored.
Increasing gradually according to your reaction to caffeine.
4. Brewing the tea a little weaker in strength can help you build your caffeine tolerance.
Rule of thumb is 1 -2 tsp per cup for a normal cup. Cut that in 1/4 to 1/2 tsp.
Increase it with time.
5. Brew it the traditional way.
Throw away the first infusion.
This first infusion soaks up
about 70% of the caffeine in this first infusion.
6. Drinking hot tea is better than cold tea.
The antioxidants catechins binds in hot water and lessens the caffeine's effectiveness.
Cool or cold tea breaks the catechins down and more caffeine is released.
7. If your sensitivity is still high, drink tisanes.
They are made of flowers and herbs.
The antioxidant levels are just as high if not higher than green teas minus the caffeine effects.

No comments:

Post a Comment

Winter is Coming - Ginger Tisane

 The warmth of summer is slowly fleeing as the September nights and mornings hint at the coming of winter. Ginger tisanes are perfect to pr...