Caffeine content of tea

I believe many people have some understanding of caffeine. It is mainly used in medicine to achieve some anesthetic or analgesic effects. Many times it is because long-term consumption of coffee itself can make people addicted and cause certain harm to people's bodies. This is why many people have a bad impression of coffee. Some people say that tea also contains caffeine. Is there really caffeine in tea?

1. Caffeine content of tea

The caffeine content in fresh leaves is 2%-5%, so the caffeine content in different tea trees in different producing areas varies. Caffeine will sublime due to high temperature and is also very soluble in hot water. Therefore, the temperature in the production process will affect the caffeine content in tea.

Which type of tea has the highest caffeine content?

The temperatures during the production process of green tea, black tea, Pu'er tea, oolong tea, etc. are different. Moreover, for the same type of tea, such as black tea, the time and temperature during the drying and aroma extraction process are also different when different tea companies make Gongfu black tea. In this case, it is difficult to determine which type of tea has more caffeine volatilized. During the brewing process, the water temperature requirements and brewing time of several types of tea are different, which results in different caffeine content dissolved in the tea. Therefore, it is basically impossible to determine which type of tea has higher caffeine content, and we can only take tea samples for specific testing.

1. From the perspective of the planting area: the further south the planting area is, the higher the caffeine content of the tea and the stronger the bitterness.

2. From the perspective of tree species, the caffeine content in large-leaf species is higher than that in small and medium-leaf species.

3. According to the picking standards, the second leaf has the highest caffeine content.

4. From the seasonal point of view: Summer tea has a high caffeine content.

To sum up: the green tea (Pu'er raw tea) made from the second leaves of the large-leaf variety produced in Yunnan Province in China has the highest caffeine content. Since the molecular structure of caffeine is relatively stable, the caffeine content in tea is generally little affected by the processing technology. However, when black tea is fermented in piles, the molecular structure of caffeine will change, with an additional hydrogen bond, which will greatly reduce its stimulating effect on the nervous system.