Doe anyone know about the correct caffene levels in tea . Black considered to be the highest and white the lowest, does anyone know what causes the caffene to increase, is A: Oxidation B: Fermentation C:Pan frying or steaming
I heard that when you pour the water over the leaf the caffene is released in the first moments and if you discard that water and add fresh water almost all the caffene is drawn out.If true good for night time drinkers who are sensitive to caffene.