-
Yeah I pretty much gathered that by the subject matter of your question...
...but here's a couple ways...
A cup of green tea contains about 15 to 30 mg of caffeine, a stimulant affecting the central nervous system. It is an important quality in green tea providing bitterness. Dr Andrew Weil, the noted Doctor and Nutritionist provides a simple solution to eliminate caffeine in tea without having to depend on decaffenated tea (which also bleeds off some of the nutrients in the decaffenation process). Dr Weil states that you can remove most of the caffeine on your own with a very simple process. All you have to do is steep the tea for 45 seconds in hot water and then pour off the liquid. Next, add more hot water and steep as you normally would to brew a cup of that tea. Up to 80 percent of the caffeine is released in the first infusion of water so only minimal amounts will remain when you add water the second time. This method eliminates very little of the tea's flavor and aroma.
Processed decaffenated tea undergoes one of two processes: One, which makes use of the solvent ethyl acetate, retains only 30 percent of the polyphenols. The other is a preferable, natural process that uses only water and carbon dioxide and is called “effervescence.” It retains 95 percent of the healthy polyphenols.Last edited by 1 2 MaNy; 04-26-09 at 03:47 PM.
04-26-09 03:45 PM - Yeah I pretty much gathered that by the subject matter of your question...
...but here's a couple ways...
Dr Andrew Weil, the noted Doctor and Nutritionist provides another simple solution to eliminate caffeine in tea without having to depend on decaffenated tea (which also bleeds off some of the nutrients in the decaffenation process). Dr Weil states that you can remove most of the caffeine on your own with a very simple process. All you have to do is steep the tea for 45 seconds in hot water and then pour off the liquid. Next, add more hot water and steep as you normally would to brew a cup of that tea. Up to 80 percent of the caffeine is released in the first infusion of water so only minimal amounts will remain when you add water the second time. This method eliminates very little of the tea's flavor and aroma.
Processed decaffenated tea undergoes one of two processes: One, which makes use of the solvent ethyl acetate, retains only 30 percent of the polyphenols. The other is a preferable, natural process that uses only water and carbon dioxide and is called �effervescence.� It retains 95 percent of the healthy polyphenols.
thank you 1 2. its a similar process for the manufacturers.. but they still cant get all of the caffeine out.04-26-09 03:48 PM - ya see, this is the reason i dont like grocery shopping anymore.. all these advertising "work arounds" so you can fool people.. "no sugar added"Funny you should mention that, notice what they now call Sugar Free Hot Chocolate:
"light" means more sugar and more salt.. "low fat" and the serving size is half a teaspoon.. its crazy04-26-09 04:12 PM
ing question!
