Understanding Tea And Caffeine

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Coffee-and-Tea
Coffee-and-Tea

Understanding

We lately wrote about the caffeine from tea, specifically looking into claims that caffeine in tea was somehow different than the caffeine found in coffee, soft drink, or other products. We found that the jury was still out on the subject, with a few studies showing that the combination of L theanine and caffeine was less jolting. Nevertheless, these studies used much larger amounts of L theanine than is typically found in tea. This leads us to the next topic on how much caffeine is in tea. A search of webpages reveals a broad range of info with lots of charts showing black tea as having the most caffeine followed by oolong, green, and white in descending order.

We went searching to understand more on the things impact the amount of caffeine in tea and what ends up in your cup. The Role of Caffeine in Tea First let’s set the stage a bit. Caffeine is found in real tea from the Camellia Sinensis plant. Many plants including both tea and coffee naturally produce caffeine as a way to defend themselves. Caffeine, like other compounds including nicotine and morphine, is a bitter tasting alkaloid, a characteristic that helps ward off many insects that would otherwise feast on plant leaves. Recent research also suggests that there can also be one more reason behind caffeine in plants, to attract honeybees.

Research

Particularly, researchers have suggested that in low doses, having caffeine in pollen helps to better identify the scent of a given flower providing a bit of reproductive advantage. Caffeine and Types of Tea Understanding that the presence of caffeine in tea is a self-defense mechanism and that new growth is most susceptible to insect attack, it should come as no real surprise that the most desired part of the tea plant also has the highest caffeine. Particularly the bud and latest leaves, that are extremely regarded for many varieties of tea, provide more caffeine than older growth.

Nevertheless, this is not the end of the story. The tea plant, c. Sinensis has evolved naturally with time into many varieties to fit the area by which they’re grown. The sinensis and assamica varieties square measure the foremost notable, however not the sole varieties. In addition, many nations including Japan, China, India, and Kenya actively working on producing specialized clones more suited to specific growing conditions, desired tastes, and leaf appearance. All kinds of tea, including green, black, white, and oolong, come through the same plant. The drying, rolling, and oxidization to achieve finished product does vary from typing a type, but the varieties still come through the same basic plant.

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