if black tea is oxidized and process, you'd think that some of that caffeine would leave the leaves but instead it becomes more potent. why is this?
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why does green tea have less caffeine than black tea per cup?
February 27th, 2008 · 3 Comments
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3 responses so far ↓
1 dudedudedude94 // Feb, 2008
blck tea is stronger, i think
2 obscene and vulgar // Feb, 2008
the fermentation process takes out some of the stuff that dulls down the caffine. for example
4 parts caffine in a cup of green tea but it has 3 parts of retardent to cancel out the caffine
ferment it into black tea and it loses 2 parts retardent so
4 parts caffine 1 part retardent so the caffine hits you harder and isnt as diluted
3 madmocha // Feb, 2008
This gets a bit technical, so I'll try to make it short.
There are three varieties of common caffinated teas; green, oolong, and black teas, which all come from the leaves of the Camellia sinensis plant. What sets green tea apart is the way it is processed. Green tea leaves are steamed. By contrast, black and oolong tea leaves are made from fermented leaves. The fermentation process decreases the healthy compounds, but produces a higher caffeine content. Green tea has higher EGCG (healthy) properties, and lower caffeine content. Black and Oolong teas have more caffeine content and less of the health benefits of the EGCG compounds.
Below are just a couple of the many resources on green tea available.
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