A REAL TEA (that just happens to be decaffeinated) ??

The reality of my age and heritage has come to the forefront and I've developed a bit of hypertension and insomnia - not too high - high enough, though, that I must forsake caffeinated tea from late afternoon onward. So - here's the rub: I really LOVE a decent pot of tea and the decaffeinated I've had have lost flavour, as well as the buzz. Can't stomach fruity or scented stuff and really adore a good, stiff Yunnan Gold or a lingering Oolong and Shu and Sheng are my breakfast buddies. Anyone out there with a suggestion??? Personally, I am seriously doubtful that there even be a palatable decaf availabale (tea snob, that I am); but, I am willing to give it a go. Thanks, all. Shen

Reply to
Shen
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A good pai mutan or silver needles.. Does not feel to have any caffeine at all, although strictly speaking they have as much caffeine. But I can drink 2 pots before sleep and it doesn't make any difference at all. I think this is due to high content of theanine? I wouldn't be able to drink decaf teas at all, I'd rather drink water - it tastes better to me.

-ak

Reply to
andrei.avk

Yes, I agree about the water thing; however, drinking Pai Mutan or even a good Silver Needle is pretty much in thesame league as water imho. I'm looking for something with a little more gusto. Shen

Reply to
Shen

Hello! I hope that this (my very first post) can be helpful to you. I sometimes drink hojicha when I dont want to get too much caffeine (for example, before going to sleep). As far as I know, the caffeine content in hojicha is very low due to its charcoal roasting process. It is also quite delicious. I can also think of kukicha as a low caff alternative since a lot of it is made up of twigs rather than tea leaves. Flavor is also good. Both alternatives are definitively more tasty and enteresting than water!

Reply to
SenchaSamurai<entarozeratul

Hi Shen, Members of the science squad mentioned often enough that the 30 second first steep poured off does *not* render the next steep decafinated. But -- at the risk of rousing the science fascistas -- we can, I think, safely say that steeping does remove progressively more caffeine (whatever) as we progress from steep to steep. So...perhaps you might consider taking one of your shu or sheng breakfast buddies through multiple steeps, but leaving some for your afternoon and evening tea. At that stage the leaves ought to produce far less caffeine (whatever) than they had in the morning. Just a thought.

Reply to
Michael Plant

Yuh-oh! Michael, I hope you haven't opened up that "30-second" can of worms! That sounds like a more palatable idea to me. I can't foresake the delicious intrigue of a decent shu or ole sheng - think I've rather stay awake! I'll give it a try and see if the sandman shows............. Thanks! Shen

Reply to
Shen

i wonder if steeping tea in cold water could still remove caffeine without pulling much of the flavor out of a tea? Nigel?

Reply to
SN

Sorry no, it don't work. Consider this - if Lipton et al could find a cheap, fast (dare I say 30 second) method to decaffeinate their tea do you think they would keep on using a solvent method that takes 4 to 6 hours and roughly doubles their cost of production? No, neither do I.

Nigel at Teacraft

Reply to
Nigel

Michael, even I, ever watchful for decaffeination transgression, can endorse this! About the most sensible and useful advice I have heard on this subject.

Nigel at Teacraft

Reply to
Nigel

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