How do we decaffeinate our tea?

For many of us, our morning cup of tea is a ritual and a signal that our day is beginning. Indeed, you might even feel that you don’t wake up properly until you get that morning fix. While some of this is undoubtedly psychological, it is often the effects of caffeine that gives us that extra boost.

Caffeine increases alertness and energy and has also been found to aid in reducing the risk of certain medical conditions.

However, for some tea lovers, caffeine is not an option and that’s where our decaffeinated tea bags fit the bill. The tea bags come in packs of 80 and have a refreshing taste. The caffeine is removed from the dried tea leaves, but vitally, the natural health benefits and the flavour remain.

So how, you may ask, do we decaffeinate our tea?

It’s done through a company called Infre who are based in Switzerland. The process uses Methylene Chloride to extract the caffeine. Methylene chloride is a popular solvent used throughout the food industry and other industrial segments. It’s used worldwide in the extraction of caffeine from coffee and the extraction of hop in beer production. During the whole tea decaffeination process nothing else other than water and solvent touches the tea. The process preserves the anti-oxidants and theanine which are naturally present in the leaves. These are lost in other methods of decaffeination that use high temperatures and pressures.
As you can see from the image below, the process allows us to physically extract the caffeine and recover it, giving the final product a very low amount of caffeine indeed, so you can still enjoy the great taste of Ringtons no matter how you take your tea.

The process of decaffenation

The process of decaffenation

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