The tea contains caffeine, so it is a stimulant. But less than the coffee, especially if it follows a few rules of preparation...
A cup of tea contains 2 to 3 times less caffeine that an espresso, but the molecule (1,3,7-triméthylxanthine) remains the same. The Tea, that it either black or green, has therefore also of the Virtues stimulating, but its tannins slow down the assimilation of caffeine by the Organization.
That is why the stimulating effect of the tea is less rapid than that of the coffee. The more the tea infuse long, the more water is concentrated in caffeine.
Crushed leaves = more caffeine
it is estimated that on average 40% of caffeine to a green tea is found in the water after the first three minutes of infusion. Then 60% at the end of the five minutes, etc. But everything depends on the variety of tea.
After four minutes of infusion, a cup of black tea Darjeeling (250 ml) contains approximately 60 mg of caffeine but a cup of green tea Huiming only 13 mg after four and a half minutes. Knowing that the caffeine frees as much faster than the leaves have been crushed (in bag).
A solution: the red tea
to limit the caffeine content of the tea, are therefore advised to do infuse three minutes, discard the water, then the infuse again a few minutes.
Other option, rooibos, abusively called red tea since it is not extracted from the tea plant but of the Aspalathus linearis. Its taste is close to the tea without contain caffeine.
A cup of tea contains 2 to 3 times less caffeine that an espresso, but the molecule (1,3,7-triméthylxanthine) remains the same. The Tea, that it either black or green, has therefore also of the Virtues stimulating, but its tannins slow down the assimilation of caffeine by the Organization.
That is why the stimulating effect of the tea is less rapid than that of the coffee. The more the tea infuse long, the more water is concentrated in caffeine.
Crushed leaves = more caffeine
it is estimated that on average 40% of caffeine to a green tea is found in the water after the first three minutes of infusion. Then 60% at the end of the five minutes, etc. But everything depends on the variety of tea.
After four minutes of infusion, a cup of black tea Darjeeling (250 ml) contains approximately 60 mg of caffeine but a cup of green tea Huiming only 13 mg after four and a half minutes. Knowing that the caffeine frees as much faster than the leaves have been crushed (in bag).
A solution: the red tea
to limit the caffeine content of the tea, are therefore advised to do infuse three minutes, discard the water, then the infuse again a few minutes.
Other option, rooibos, abusively called red tea since it is not extracted from the tea plant but of the Aspalathus linearis. Its taste is close to the tea without contain caffeine.
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