I have read in some sources that about 80 percent of the caffeine in tea is
> drawn in the first 30 seconds of steeping and that you can reduce caffeine
> in your tea by steeping the leaves for 30 seconds and pouring out the tea.
> You then pour heated water over the rinsed leaves and brew for three to five > minutes.
>
> Does anyone know if this true or if there are other ways to reduce the
> caffeine content without impacting the flavor too much?
>
>
In my experience, the taste is affected so much that it's not worth doing. I'd rather drink one cup with caffeine than 3 cups without.
This applies to black teas only. With oolongs, greens and whites, second infusion tastes as good, sometimes better.
I'm not sure how much caffeine is removed in first 30 seconds, but I've heard there is no agreement over this 80% figure.