Green Tea Metabolism
How To Increase Your Metabolism With Green Tea

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Decaf Green Tea

Decaffeination is the process of removal of caffeine content from the leaves of the tea. Decaffeinated green tea also looses important antioxidant present in it or also known as polyphenol catechins compared to regular ones. This is why manufacturers put on their labels the amount of decaffeination the product has undergone.

Decaffeination is done to some products so that its desired flavours will be achieved by reducing the amount of antioxidants it contains, which relatively affects its tastes through out its process. Also, even a small amount of caffeine is inconsiderate to some people in which they will prefer to choose decaffeinated ones out from the regular because of medical restraint for them.

Naturally caffeine helps the anticancer activity of the antioxidant present in the tea leaves. It also helps decrease fats from the abdomen and other various parts of the body by taking them in long terms. Innate supplies of caffeine may help you become lively and vigilant. Hence, little dosage of caffeine in green tea is still beneficial for you.

If you tolerate caffeine intake, there are many teas present nowadays that may have a lighter feeling for you than decaffeinated ones. Some natural tea may be added by a few natural flavouring, so pungent taste and aroma may be lessened. You may also choose from varieties of tea products which later on you can learn to handle to maintain.

CO2 Decaffeination is the process where carbon dioxide is used to its process to remove caffeine by means of a solution. Tea leaves were pulled out from the solution which in turn introduced to a strainer to eradicate the caffeine. Re-plunging of the leaves to the solution is done to obtain the initial flavouring that was lost.

Semi-natural Decaffeination is the process where tea leaves are drenched in a liquid or water for an extended stage to let the caffeine circulates away from the leaves. The leaves were taken out and a solvent is added to the water so that the caffeine will be sucked up. Re-immersion of the leaves will be next to preserve its original flavours. Since ethyl basically can be found in tea leaves, manufacturers tend to call their process as “natural decaffeination”.

Warm water decaffeination is a process wherein warm water acts as the source for eliminating caffeine in tea leaves. For a certain period of time the caffeine content is decreased while preserving most catechins during the phase.

We can’t deny the fact that all tea that came from the source camellia sinensis is naturally rich in caffeine. Well, caffeine intake may be reduced by using the methods above foe decaffeination. It is still best to review the orders from the pack of teas bought anywhere else. This is because there are other manufacturers that indicate a “naturally decaffeinated” sign behind those packs but are not. Although tea leaves naturally contains ethyl it is not a lie to label this kind of statement in those packs. But, we should always remember that ethyl is a factor that may induce health problems to people when consumed in large amounts by means of its residues. Therefore heightened precautions should be exercised.

“Prevention is always better than cure”.


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