The process of reducing the caffeine content in tea leaves allows individuals to enjoy the beverage while minimizing the stimulant effects typically associated with it. This involves various methods aimed at extracting caffeine from the leaves without significantly altering the tea’s flavor profile. For example, one approach utilizes carbon dioxide under supercritical conditions to selectively bind and remove caffeine molecules.
Lowering caffeine levels in tea offers several benefits, including improved sleep quality for those sensitive to stimulants and reduced anxiety levels. Historically, the development of methods to achieve this has expanded the market for tea, allowing a broader range of consumers, including pregnant women and individuals with specific health conditions, to partake in its consumption. This addresses health concerns associated with caffeine intake and broadens the appeal of the beverage.
