The process of removing caffeine from tea leaves or brewed tea aims to reduce the stimulant effects of the beverage while preserving as much of its original flavor profile as possible. It involves several different methods, each with varying degrees of effectiveness and impact on the final product. For example, some processes utilize solvents like ethyl acetate or supercritical carbon dioxide, while others rely on water extraction.
Reducing the caffeine content in tea allows individuals sensitive to stimulants to enjoy the beverage without experiencing undesirable side effects, such as anxiety or insomnia. This also expands the consumer base for tea products, appealing to those who prefer a milder or caffeine-free alternative. Historically, the development of decaffeination processes has enabled wider tea consumption, particularly in the evening or for individuals with specific health considerations.
