The Story Of CoffeeThe global spread of coffee growing and drinking began in the Horn of Africa, where, according to legend, coffee trees originated in the Ethiopian province of Kaffa. It is recorded that the fruit of the plant, known as coffee cherries, was eaten by slaves taken from present day Sudan into Yemen and Arabia through the great port of its day, Mocha. Coffee was certainly being cultivated in Yemen by the 15th century and probably much earlier. In an attempt to prevent its cultivation elsewhere, the Arabs imposed a ban on the export of fertile coffee beans, a restriction that was eventually circumvented in 1616 by the Dutch, who brought live coffee plants back to the Netherlands to be grown in greenhouses.Initially, the authorities in Yemen actively encouraged coffee drinking. The first coffeehouses or kaveh kanes opened in Mecca and quickly spread throughout the Arab world, thriving as places where chess was played, gossip was exchanged and singing, dancing and music were enjoyed. Nothing quite like this had existed before: a place where social and business life could be conducted in comfortable surroundings and where - for the price of a cup of coffee - anyone could venture. Perhaps predictably, the Arabian coffeehouse soon became a centre of political activity and was suppressed. Over the next few decades coffee and coffeehouses were banned numerous times but kept reappearing until eventually an acceptable way out was found when a tax was introduced on both.By the late 1600s the Dutch were growing coffee at Malabar in India and in 1699 took some plants to Batavia in Java, in what is now Indonesia. Within a few years the Dutch colonies had become the main suppliers of coffee to Europe, where coffee had first been brought by Venetian traders in 1615. This was a period when the two other globally significant hot beverages also appeared in Europe. Hot chocolate was the first, brought by the Spanish from the Americas to Spain in 1528; and tea, which was first sold in Europe in 1610. At first coffee was mainly sold by lemonade vendors and was believed to have medicinal qualities. The first European coffeehouse opened in Venice in 1683, with the most famous, Caffe Florian in Piazza San Marco, opening in 1720. It is still open for business today. The largest insurance market in the world, Lloyd's of London, began life as a coffeehouse. It was started in 1688 by Edward Lloyd, who prepared lists of the ships that his customers had insured.

BOTANY

Coffee belongs to the botanical family Rubiaceae, which has some 500 genera and over 6,000 species. Most are tropical trees and shrubs that grow in the lower storey of forests. Other members of the family includegardenias and plants that yield quinine and other useful substances, but Coffea is by far the most important member of the family economically. FamilyGenusSpecies(many including:)Varieties(examples:)

RubiaceaeCoffeaArabicaTypica

CanephoraRobusta

Liberica

ECOLOGYCoffee is a tropical plant which grows between the latitudes of 25 degrees North and 25 degreesSouth but requires very specific environmental conditions for commercial cultivation. Temperature, rainfall, sunlight, wind and soils are all important, but requirements vary according to the varieties grown.Ideal average temperatures range between 15 to 24C for Arabica coffee and 24 to 30C for Robusta, which can flourish in hotter, drier conditions but does not tolerate temperatures much below 15C, as Arabica can for short periods. All coffee is easily damaged by frost, a danger either in southern Brazil or, closer to the Equator, at altitudes around 2000 metres.In general, coffee needs an annual rainfall of 1500 to 3000 mm, with Arabica needing less than other species. The pattern of rainy and dry periods is important for growth, budding and flowering. Rainfall requirements depend on the retention properties of the soil, atmospheric humidity and cloud cover, as well as cultivation practices.Whereas Robusta coffee can be grown between sea-level and about 800 metres, Arabica does best at higher altitudes and is often grown in hilly areas. As altitude relates to temperature, Arabica can be grown at lower levels further from the Equator, until limited by frost. All coffee needs good drainage, but it can grow on soils of different depths, pH and mineral content, given suitable applications of fertilizer.Wind-breaks are sometimes planted to protect coffee plantations; shade trees, which may be economic crops such as bananas, are a common feature and mimic the natural habitat of coffee.

Field ProcessingCoffee beans are the seeds of fruits that resemble cherries, with a red skin (the exocarp) when ripe. Beneath the pulp (the mesocarp), each surrounded by a parchment-like covering (the endocarp), lie two beans, flat sides together. When the fruit is ripe a thin, slimy layer of mucilage surrounds the parchment. Underneath the parchment the beans are covered in another thinner membrane, the silver skin (the seed coat). Each cherry generally contains two coffee beans; if there is only one it assumes a rounder shape and is known as a peaberry. Coffee beans must be removed from the fruit and dried before they can be roasted; this can be done in two ways, known as the dry and the wet methods. When the process is complete the unroasted coffee beans are known as green coffee.DRY METHODThe dry method (also called the natural method) is the oldest, simplest and requires little machinery.The method involves drying the whole cherry. There are variations on how the process may be carried out, depending on the size of the plantation, the facilities available and the final quality desired. The three basic steps, cleaning, drying and hulling, are described below.Firstly, the harvested cherries are usually sorted and cleaned, to separate the unripe, overripe and damaged cherries and to remove dirt, soil, twigsand leaves. This can be done by winnowing, which is commonly done by hand, using a large sieve. Any unwanted cherries or other material not winnowed away can be picked out from the top of the sieve. The ripe cherries can also be separated by flotation in washing channels close to the drying areas.The coffee cherries are spread out in the sun, either on large concrete or brick patios or on matting raised to waist height on trestles. As the cherries dry, they are raked or turned by hand to ensure even drying. It may take up to 4 weeks before the cherries are dried to the12.5% maximum moisture content, depending on the weather conditions. On larger plantations, machine-drying is sometimes used to speed up the process after the coffee has been pre-dried in the sun for a few days.The drying operation is the most important stage of the process, since it affects the final quality of the green coffee. Coffee that has been overdried will become brittle and produce too many broken beans during hulling (broken beans are considered defective beans). Coffee that has not been dried sufficiently will be too moist and prone to rapid deterioration caused by the attack of fungi and bacteria.The dried cherries are stored in bulk in special silos until they are sent to the mill where hulling, sorting, grading and bagging take place. All the outer layers of the dried cherry are removed in one step by the hulling machine.The dry method is used for about 90 percent of the Arabica coffee produced in Brazil, most of the coffees produced in Ethiopia, Haiti and Paraguay, as well as for some Arabicas produced in India and Ecuador. Almost all Robustas are processed by this method. It is not practical in very rainy regions, where the humidity of the atmosphere is too high or where it rains frequently during harvesting.WET METHODThe wet method (also called the washed method) requires the use of specific equipment and substantial quantities of water. When properly done, it ensures that the intrinsic qualities of the coffee beans are better preserved, producing a green coffee which is homogeneous and has few defective beans. Hence, the coffee produced by this method is usually regarded as being of better quality and commands higher prices.Even after careful harvesting, a certain number of partially dried and unripe cherries, as well as some stones and dirt, will be present among the ripe cherries. As in the dry method, preliminary sorting and cleaning of the cherries is usually necessary and should be done as soon as possible after harvesting. This operation can be done by washing the cherries in tanks filled with flowing water. Screens may also be used to improve the separation between the ripe and unripe, large and small, cherries.After sorting and cleaning, the pulp is removed from the cherry. This operation is the key difference between the dry and the wet methods, since in the wet method the pulp of the fruit is separated from the beans before the drying stage. The pulping is done by a machine which squeezes the cherries between fixed and moving surfaces. The flesh and the skin of the fruit are left on one side and the beans, enclosed in their mucilaginous parchment covering, on the other. The clearance between the surfaces is adjusted to avoid damage to the beans. The pulping operation should also be done as soon as possible after harvesting to avoid any deterioration of the fruit which might affect the quality of the beans.The pulped beans go on to vibrating screens which separate them from any unpulped or imperfectly pulped cherries, as well as from any large pieces of pulp that might remain. From the screens, the separated pulped beans then pass through water-washing channels where a further flotation separation takes place before they are sent to the next stage.Because the pulping is done by mechanical means it normally leaves some residual flesh as well as the sticky mucilage adhering to the parchment surrounding the beans. This has to be completely removed to avoid contamination of the coffee beans by products resulting from the degradation of the mucilage. The newly pulped beans are placed in large fermentation tanks in which the mucilage is broken down by natural enzymes until it is dispersible, when it can be washed away. Unless the fermentation is carefully monitored, the coffee can acquire undesirable, sour flavours. For most coffees mucilage removal takes between 24 and 36 hours, depending on the temperature, thickness of the mucilage layer and concentration of the enzymes. The end of the fermentation is assessed by feel, as the parchment surrounding the beans loses its slimy texture and acquires a rougher "pebbly" feel.When the fermentation is complete, the coffee is thoroughly washed with clean water in tanks or in special washing machines. The wet parchment coffee at this stage consists of approximately 57% moisture. To reduce the moisture to a maximum 12.5% the parchment coffee is dried either in the sun, in a mechanical dryer, or by a combination of the two. The sun-drying is done on extensive flat concrete or brick areas, known as patios, or on drying tables made of fine-mesh wire netting. The beans are laid out in a layer of 2 to 10 cm, and turned frequently to ensure even drying. Sun-drying should take from 8 to 10 days, depending upon ambient temperature and humidity. Coffee dries more quickly if raised on tables because of the upward draught of warm air. The use of hot-air drying machines becomes necessary to speed up the process in large plantations where, at the peak of the harvesting period, there might be much more coffee than can be effectively dried on the terraces. However, the process must be carefully controlled to achieve satisfactory and economical drying without any damage to quality.After drying, the wet-processed coffee, or parchment coffee as it is commonly known, is stored and remains in this form until shortly before export.The final stages of preparation of the coffee, known as 'curing', usually take place at a special plant just before the coffee is sold for export. The coffee is hulled, to remove the parchment, then passes through a number of cleaning, screening, sorting and grading operations which are common to both wet- and dry-processed coffee. Electronic sorting machines may be used to remove defective beans thatcannot be distinguished by eye.The wet method is generally used forArabica coffees, with the exception of those produced in Brazil and the Arabica-producing countries mentioned above as users of the dry method. It is rarely used for Robustas.

DecaffeinationDecaffeinated coffee is available as a choice for those consumers who wish to enjoy the taste and aroma of coffee without experiencing the mild stimulant effects provided by the caffeine.Cup Quality of Decaffeinated CoffeeThe cup quality of decaffeinated coffee is fully in line with that of regular coffee. Indeed, all the many different coffee varieties and origins retain their specific flavour properties.The Decaffeination ProcessesThe decaffeination processes are performed on green coffee beans in industrial plants.There are four methods of decaffeination, according to which substance is used to extract the caffeine; Water Ethyl Acetate Supercritical or Liquid CO2 Methylene Chloride.

These four processing methods all share the basic stages of; Swelling the green coffee beans with water or steam in order to make the caffeine available for extraction Extracting the caffeine from the beans Steam stripping to remove all solvent residues from the beans (when applied) / regenerating adsorbents (when applied) Drying the decaffeinated coffee beans back to their normal moisture content Under carefully controlled process conditions, such as temperature, pressure and time, the caffeine extraction step is based on physical phase transport mechanisms. Due to the difference in concentration, the caffeine is diffused out of the cell structure into solvent surrounding the bean until the concentration of caffeine is the same inside and outside the beans.The Decaffeination MethodsWhat really distinguishes the four methods is the choice of substance used for extraction; Water method;When green coffee is immersed in water the caffeine content is dissolved and removed, but along with this much of the coffees aromatic character can be lost. To overcome this drawback, the liquid is saturated with the water-soluble components of the coffee. The caffeine is subsequently removed from the solution using activated carbon or other adsorbents, which retain the caffeine, and the extract deprived of the caffeine can then be recycled. Ethyl - Acetate method:Ethyl - Acetate (EA) occurs in several natural products and contributes to the characteristic aroma of many fruit. EA is also found in varying concentrations in foodstuffs including green and roasted coffee. In the decaffeination process the combination of water and ethyl-acetate is used. In the extracting vessel the EA is circulated around the water soaked beans for extracting the caffeine. Then the mixture of water, ethyl-acetate and caffeine is drained from the extracting vessel. The extraction step is repeated several times, until the residual caffeine content is at or below the legal maximum level of 0,1%. Supercritical Carbon Dioxide and Liquid Carbon Dioxide method:CO2 is a readily available substance of great purity, naturally available in the air we breath and in the sparkling water we drink. Under certain conditions it allows for a selective caffeine extraction and leaves most of the other coffee bean constituents unaltered.The use of carbon dioxide in its supercritical state (between its liquid and gaseous state) needs very high pressure up to 250 atmospheres. This method requires large-scale production in order to be economically viable.Also, liquid CO2 can be used for caffeine extraction with lower pressure and lower temperatures, wherefore a longer time is necessary to achieve the extraction. Methylene Chloride (i.e. Dichloromethane-DCM) method:DCM extracts the caffeine selectively and has a low boiling point. In the extracting vessel dicloromethane is circulated around the water soaked beans for extracting the caffeine. Then the mixture of DCM and caffeine is drained from the extracting vessel. The extraction step is repeated several times, until the residual caffeine content is at or below the legal maximum level of 0,1%. The process followed guarantees that possible solvent residues remain below the limits fixed by the European legislation.

Reference: http://www.ico.org TEA

What is Tea?

Tea is the processed leaves of the Camellia sinensis plant. Camellia sinensis is an evergreen shrub indigenous to Southeast Asia that thrives in subtropic and highland tropic regions. The leaves and buds (and sometimes even the stems) of Camellia sinensis are harvested and processed in various fashions to produce the range of tea varieties available today (such as black, oolong, green, white, and pu-erh). With the popularity of herbal infusions in todays marketplace (such as chamomile, peppermint, etc.), a whole gamut of brews (both iced and hot) have come to be referred to as tea. Technically speaking, however, only those beverages derived from the plant Camellia sinensis should be referred to as such. To distinguish them from true teas, herbal infusions are often referred to as tisanes (pronounced TEE-san). Americans consume more than 50 billion servings of tea annually (85% of which is on ice!).

History of Tea

Tea has a rich history in both fact and fiction. While its discovery is deeply rooted in legend, its growth in popularity (second only to water in world-wide consumption) is intertwined with real-world economic, social, and political maneuvering. English critic and historian Isaac DIsraeli said The progress of this famous plant has been something very like the progress of truth; suspected at first, though very palatable to those who had the courage to taste it; resisted as it encroached; abused as its popularity spread; and establishing its triumph at last, in cheering the whole land from the palace to the cottage, only by slow and resistless efforts of time and its own virtues.

Eyelids of BodhidharmaOne of the most vivid legends regarding the origin of tea involves the founder of Zen Buddhism, Bodhidharma. As the legend goes, Bodhidharma ventured off to meditate in a cave for nine years, on a quest to reach enlightenment. Much to his dismay, he fell asleep in the midst of his meditation. Out of frustration, Bodhidharma tore off his own eyelids to insure that it would never happen again! Where his eyelids hit the ground, tea plants are said to have appeared. Bodhidharma is honored to this day in the Zen tea ceremony because of his legendary role in the origin of tea.

The Emperor's Accidental BrewIn the days of Chinese Emperor Shen Nung (2737-2696 BCE), drinking water was boiled for hygienic purposes. According to legend, the Emperor was boiling water over a fire that used branches from a nearby tea bush for firewood, when leaves from the branches blew into his pot. Before he could retrieve the leaves, they began to brew. Being both a scholar and an herbalist, Shen Nung decided to taste it. And thus tea was introduced to the world! Tea Catches on in AsiaOriginally consumed for medicinal purposes (often mixed with shallots, ginger, garlic or plums), tea grew in popularity in China. It became so popular that by the 4th century China began to cultivate tea rather than harvest it in the wild. By early 8th century, it was an important part of life in China and became the national beverage. The poet Lu Yu was commissioned by tea merchants to write the Ch'a Ching (documenting the sum of contemporary tea knowledge) in 780 AD, the same year the first tax was imposed on tea. Tea is thought to have first left Chinese borders in the 5th century, apparently used to barter with Turkish traders. By late 6th century, tea had accompanied Buddhist monks to Japan, and quickly became an integral part of Japanese life. After many variations in manufacture over the centuries, contemporary styles of green, oolong, pu-erh and black teas emerged during the Ming Dynasty (1368-1644 AD).

Tea Varieties

BlackTeaFully oxidized during manufacture,black teahas dark brown/black leaves. Notable types of Indian black tea include:Darjeeling,Assam, andNilgiri. Varieties such asYunnanandKeemuncome to us from China.Ceylon (Sri Lanka)is also known for excellent black teas. Green TeaUnoxidized,green teamaintains the leaves' green color through processing. Brew made from these delicate leaves is often vegetative. Most green teas are produced inChinaandJapan, both of which are known for excellent, yet very distinct, green tea manufacture. Japan uses steam to halt oxidation of its green tea during manufacture, while China uses pan- or kiln-firing. Oolong TeaOolong teais only partially oxidized in the manufacturing process. Because of this, the color, flavor and aroma of oolongs range widely between that of green and black teas.Formosa (Taiwan)is renowned for the quality of its oolongs. White TeaAfter harvesting,white teais simply withered and dried (similar to an herb). As a result, white teas offer the most exquisitely subtle tea drinking experience. These teas originated in China's Fujian province, and continue to be produced in limited quantities in only a few parts of the world to this day. Pu-erh TeaProduced only in China, pu-erh processing is a closely guarded secret. Properly cared for,pu-erh teais actually alive as enzymes in the tea are allowed to ferment and age, greatly enhancing the teas flavor over time. Pu-erh is the only aged tea, and can be fully-oxidized like black tea or unoxidized like green tea. Qing Cha (sometimes referred to as raw or green pu-erh) is the oldest and most famous version of pu-erh processing. Shu Cha (ripe or cooked pu-erh) is an accelerated version of Qing Cha that was developed in 1972 to help meet consumer demand. Both methods can produce an excellent tea that improves in value and taste with time, and can be finished as loose leaf tea or pressed into shapes. Masala ChaiHailing from India,masala chaiis an increasingly popular blend of tea and spices. Traditionally, black tea serves as the foundation for this flavorful beverage, however chai using green tea,rooibosand yerba mate are becoming popular. Exotic spices such as cinnamon, ginger, nutmeg, cloves, cardamom and pepper give chai its enticing flavor. Chai is usually served with warmed milk and honey. Tisanes (herbal infusions)Tisanesare brews made using botanical ingredients other than tea, such as herbs, fruit, and flowers.Peppermintandchamomileare common examples of tisanes. RooibosA tisane of particular note these days is theSouth African herb rooibos(pronounced ROY-bus), native to the beautiful Cedarberg region. Often mistakenly referred to as "red tea," rooibos isnt actually a tea plant in the technical sense, meaning that its not derived from the Camellia sinensis like black tea, green tea, etc. Its actually a legume (a bean plant called Aspalathus linearis) and is naturally caffeine-free, offers a whole host of medicinal benefits, and is now blended with flavorings in much the same way tea is. Yerba MateYerba Mate(pronounced YUR-ba MAH-tay) is a small tree related to the holly plant, native to the subtropical highlands of Brazil, Paraguay, Uruguay, and Argentina. A vegetative brew with distinct roasty and minty notes that contains its own variety of caffeine (called matteine), Yerba mate is a healthful brew that is considered "the drink of the gods" by many indigenous peoples in South America. It is a staple in the diets of many South American cattlemen, or "gauchos," being a food product that can stand up to the rigors of life on the range. So prevalent is the consumption of yerba mate in South America, that mate bars are as widespread as coffee shops in the US.

Te

Tea Decaffeination Processes

Arbor Teas sells organic decaffeinated tea that is decaffeinated using the Carbon Dioxide (CO2) decaffeination process because we feel that this is the safest form of decaffeination, while retaining the greatest flavor and health benefits. However, the CO2 process is not the only decaffeination process available on the marketplace. Currently, there are four methods of decaffeination: methylene chloride, ethyl acetate, carbon dioxide, and water processing.Methylene Chloride DecaffeinationMethylene chloride decaffeination is a process by which the molecules of caffeine bond to molecules of methylene chloride. Caffeine is removed either directly, by soaking the tea in methylene chloride, or indirectly, by soaking the water (used to remove the caffeine) in methylene chloride and then returning the water to the tea for reabsorption of flavors and oils. Because methylene chloride is widely believed to be unfit for human consumption, a legal limit of 5 parts per million is placed on residual traces in the tea and the U.S. bans all imports using methylene chloride.Ethyl Acetate DecaffeinationTea processed using ethyl acetate is often referred to as naturally decaffeinated because ethyl acetate is a chemical found naturally in tea. Caffeine is extracted in the same way as with methylene chloride processing, but using ethyl acetate as the solvent. However, ethyl acetate is very difficult to remove after the decaffeination process, and is sometimes described as leaving a chemical taste.Carbon Dioxide (CO2) DecaffeinationCarbon dioxide (CO2) decaffeinated tea is essentially pressure cooked with this naturally occurring gas. At high pressures and high temperatures, carbon dioxide reaches a supercritical state. The CO2 becomes a solvent with its small, nonpolar molecules attracting the small caffeine molecules. Since flavor molecules are larger, they remain intact, which is why this process best retains the flavor of the tea.Water DecaffeinationCaffeine extraction with water is used primarily for coffee decaffeination, although a small amount of tea products are decaffeinated using this method. After the caffeine is removed from the tea by soaking the tea in hot water for a period of time, the solution is passed through a carbon filter for caffeine removal. The water is then returned to the tea for reabsorption of flavors and oils. This process is sometimes described as watering down the flavor of the tea.

How Much Caffeine Is in Tea?

True tea is made from the leaves of an Asian evergreen known asCamellia sinensis. White tea, green tea, oolong tea, and black tea all come from this plant, and all contain caffeine. Our herb teas are made from other, unrelated plants and do not have any caffeine. One exception is Yerba Mat, an herb tea that does contain caffeine.Researchers believe that in plants, caffeine works as a natural defense system to deter insects and other herbivores with the compound's bitter taste and stimulating qualities. And, not so surprisingly, it's the vulnerable, growing buds and young leaves of tea plants that manufacture the highest amounts of caffeine.Many factors influence how much caffeine is present in plucked tea leaves. These include the growing region, plant varietal, plant age, leaf age, length of the growing season, field conditions, soil nutrients, rainfall, and stress by pests. Final caffeine content may be further affected during production of the leaves into the finished style (white, green, etc.).How the tea is actually prepared plays an important role in how much caffeine makes it into your cup. Everything, from the amount of tea used to water temperature and brewing time to whether the leaves are steeped loose, in a tea bag, or strainer, becomes a factor. In general, though, more tea, hotter water, and longer steeping all contribute to more caffeine per cup.Given all of these variables, it really is difficult to answer the question, How much caffeine is in this tea? Because we know that caffeine is a concern, we offer these general ranges based on some of our products. Please keep in mind that these numbers reflect varying steeping times and amounts of tea leaves per cup.

BeverageCaffeine Per 8 oz Cup

White Tea30-55 mg

Green Tea35-70 mg

Oolong Tea50-75 mg

Black Tea60-90 mg

Coffee150-200 mg

Our decaffeination process uses carbon dioxide naturally present in the air around us to remove most of the caffeine from the tea leaves. It's important to keep in mind that decaffeinated tea is not caffeine-free, and a trace amount of 2-4 mg per cup remains. For those who must avoid caffeine all together, we recommend our herb teas (except Yerba Mat).

A Thought About Serving Sizes

Caffeine levels are often reported in terms of mg per 8 oz cup, but people seldom drink only 8 oz of tea or coffee. Trying to relate reported caffeine to actual personal consumption doesn't always give an accurate comparison. Why?Consider this:If an 8 oz cup of brewed coffee contains 150 mg of caffeine, a 16 oz cup of coffee will have 300 mg.Similarly, when you drink an 8 oz cup of tea served from a brewed pot of tea, doubling the serving size to 16 oz results in double the caffeine.But steeping tea in a mug is different.If you were to brew a mug of tea using 8 oz of water and one tea bag, the total caffeine could be around 40 mg. If you were to brew a larger mug of tea using 16 oz water and one tea bag, the total caffeine would not double. It would still be only around 40 mg!

AdsTea Coffee Machinewww.georgiateacoffee.com/Leading Distributor of Food and Beverages.Delicious Coffee Flavors.Siemens Coffee Machineswww.siemens-home.com/in/Meet the barista in your kitchen with Fully Automatic Coffee CentresTips for Beautiful Skinkayaclinic.comGet the right beauty tips for your skin from the Experts. Apply Now!See More About caffeine levels caffeine in coffee caffeine in tea caffeine in chocolate caffeine & healthAdsTipCupwww.tipcupstore.comPerfect tea. One cup at a time. All about the Moments.Math problems?brainly.inLet us help you It is freeCoffee,teaandchocolateall naturally contain varying amounts ofcaffeine, while colas often have different amounts of caffeine added to them. This guide to the caffeine levels outlines how much caffeine is in each of these drinks, includingdecafcoffee / tea, low-caffeine drinks and caffeine-free "herbal teas" (ortisanes).

Caffeine in Coffee

Manyfactors influence caffeine levels in coffee, so the amounts for eacManyfactors influence caffeine levels in coffee, so the amounts for each drink can vary widely. However, this general guide can help you determine about how much caffeine is in your coffee drink. Drip BrewedArabica Coffee(6 oz) - 80-130 mg (often around 110 mg) Drip BrewedRobusta Coffee(6 oz) - 140-200 mg Drip Brewed Passiona Excelsa/Arabica Low-Caffeine Coffee Blend (6 fl oz) - 40-60 mg Drip Brewed Decaf Coffee (8 oz) - 2-12 mg, although testing has shown that decaf coffee levels are sometimes much higher Instant Coffee (8 oz) - 27-173 mg (often around 65 to 90 mg) Instant Decaf Coffee (8 oz) - 2-12 mg Dunkin' Donuts Coffee (16 oz) - 143-206 mg Einstein Bros. Coffee (16 oz) - 206 mg Percolated Coffee (5 fl oz) - 80-135 mg

Caffeine in Tea

There are manyfactors influencing caffeine levels in tea, includingbrewing time/ temperature, tea grade and tea varietal.

Tisanesor "herbal teas" (including many of Celestial Seasonings' "teas") are usually caffeine free. Similarly, teas blended with other ingredients (such as mint green teas ormasala chais) will often have lower caffeine levels than unblended teas.

Most studies show that black tea has between 40 and 120 mg caffeine per eight ounce serving. Decaf black tea usually contains about two to ten mg of caffeine.

The information below comes from a very interesting article ontea and caffeineby Bruce Richardson, who has been instrumental in debunking caffeine myths surrounding tea. Each seven-ounce cup of tea was steeped for three minutes. AssamBlack Tea (FTGFOP Grade) - 86 mg Bai Mu Dan/ ChinaWhite Tea- 75 mg Chinese Ti Kuan YinOolong- 37 mg DarjeelingAutumnal (SFTGFOP1 Grade) Darjeeling White Tea - 56 mg IndianGreen Tea- 59 mg Kenyan Green Tea - 58 mg CeylonBlack Tea (OP Grade) - 58 mg

CaffeineWhat is Caffeine?ByLindsey GoodwinAds:

These truffles contain chocolate and coffee -- two natural sources of caffeine.Marko Goodwin

Caffeine is a naturally occurring chemical compound. Caffeine's systematic name is 1,3,7-trimethylxanthine or 3,7-dihydro-1,3,7-trimethyl-1H-purine-2,6-dione and its chemical formula is C8H10N4O2. Caffeine is also commonly known as coffeine, theine, mateine, guaranine and methyltheobromine. (Although some sources claim that these are separate chemical compounds they are, in fact, caffeine.)

Where is Caffeine Found?

Caffeine is found incoffee,tea,chocolateandyerba mate, as well as a 56 other herbs and plants. It is also added to some types of foods and drinks (such as colas and energy drinks) and drugs (such as Excedrin).

How Does Caffeine Work?

Caffeine reduces the body's inclination toward feeling tired in two main ways.

First, caffeine mimics a naturally occurring chemical called adenosine and binds to the brain's adenosine receptors and the adenosine receptors in other organs of the body. The receptors are blocked by caffeine, which prevents adenosine from binding to them. Adenosine's role in the brain is to slow down nerve impulses and cause drowsiness, so caffeine's presence inhibits this reaction and increases alertness and responsiveness. In their stimulated state, nerve cells can release the hormone epinephrine (adrenaline), which increases heart rate and blood pressure, increases blood flow to muscles, decreases blood flow to the skin and organs, and prompts the liver to release glucose (a form of liquid sugar which supplies the body with energy).

Second, caffeine increases dopamine levels in the brain. Dopamine is a naturally occurring chemical responsible for feelings of well-being and happiness. Therefore, caffeine tends to improve one's mood. This is thought to be the primary reason that caffeine is an addictive substance.

How Much Caffeine is Safe?

For most people, about 300 mg of caffeine a day is a healthy level of caffeine consumption. That is roughly equivalent to three cups of coffee. However,caffeine levels in coffee, tea and chocolatevary widely, and some people experience symptoms of excess caffeine consumptions after consuming as little as 100 mg of caffeine, so be sure to check how much caffeine is in your favorite products if you are concerned about your caffeine intake. (Side note -- Contrary to popular belief,dark roast coffeegenerally has less caffeine than light roast coffee.)

Ten to 20 grams of caffeine is generally considered a lethal dose, though the exact amount varies from person to person. However, death by caffeine is extremely rare, and is usually intentional.

For more information, seesymptoms of too much caffeine.

What Does Decaf Mean and How Does Decaffeination Work?

"Decaf" means that some or most of the caffeine in a caffeine-containing substance has been removed.Coffee can be decaffeinated in several ways. Tea can be decaffeinated with chemical processing or carbon dioxide processing. There is also a pervasive myth surroundinghow to decaffeinate tea with hot water.

What is Pure Caffeine Like?

Once isolated, caffeine is a crystalline white powder with an intensely bitter flavor. This powder is a natural byproduct of tea baking, coffee roasting and tea / coffee decaffeination. Pure caffeine is often reused and mixed into energy drinks, colas and medications.

Caffeine was first isolated from coffee by the German chemist Friedrich Ferdinand Runge in 1819.

Is Caffeine a Drug?

By the generally accepted definition of "drug," yes, caffeine is a drug. It is a stimulant and it can be very addictive when consumed in excess with regularity. Caffeine is not onlyadrug; it is the most popular drug in the world. Around 90 percent of Americans consume caffeine in some form every day, and as a nation, the U.S. consumes over 450,000,000 cups of coffee daily.

Reference : http://www.arborteas.com/ http://www.choiceorganicteas.com/caffeineintea.php

Caffeine in Tea

There are manyfactors influencing caffeine levels in tea, includingbrewing time/ temperature, tea grade and tea varietal.

Tisanesor "herbal teas" (including many of Celestial Seasonings' "teas") are usually caffeine free. Similarly, teas blended with other ingredients (such as mint green teas ormasala chais) will often have lower caffeine levels than unblended teas.

Most studies show that black tea has between 40 and 120 mg caffeine per eight ounce serving. Decaf black tea usually contains about two to ten mg of caffeine.

The information below comes from a very interesting article ontea and caffeineby Bruce Richardson, who has been instrumental in debunking caffeine myths surrounding tea. Each seven-ounce cup of tea was steeped for three minutes. AssamBlack Tea (FTGFOP Grade) - 86 mg Bai Mu Dan/ ChinaWhite Tea- 75 mg Chinese Ti Kuan YinOolong- 37 mg DarjeelingAutumnal (SFTGFOP1 Grade) Darjeeling White Tea - 56 mg IndianGreen Tea- 59 mg Kenyan Green Tea - 58 mg CeylonBlack Tea (OP Grade) - 58 mg

CaffeineDrug Caffeine is a bitter, white crystalline xanthine alkaloid and a stimulant drug. Caffeine is found in varying quantities in the seeds, leaves, and fruit of some plants, where it acts as a natural pesticide ...Wikipedia Formula:C8H10N4O2 Molar mass:194.19 g/mol IUPAC ID:1,3,7-trimethyl-1H-purine-2,6(3H,7H)-dione 3,7-dihydro-1,3,7-trimethyl-1H-purine-2,6-dione Melting point:238 C Density:1.23 g/cm Boiling point:178 C CAS ID:58-08-2Caffeine Chemical StructureByAnne Marie Helmenstine, Ph.D.0-9ABCDEFGHIJKLMNOPQRSTUVWXYZ44of206PreviousNext

Extraction of Caffeine from Tea Purpose is to learn some of the basic techniques of organic chemistry: extraction, filtration, evaporation of a solvent and drying methods-in the context of working with a chemical known to all, caffeine. NN NNO3CHOCH3CH3Caffeine (Coffee)NN NNOHOCH3CH3Theobromine(Chocolate) A number of plants contain caffeine and its use as a stimulant predates written history. The origins of tea and coffee are lost in legend. In addition to being in tea leaves and coffee beans, caffeine is a natural constituent of kola nuts and cocoa beans. Cola soft drinks contain 14-25 mg of caffeine per 100 mL (3.6 oz), and a sweet chocolate bar weighing 20 g (0.7 oz) contains about 15 mg of caffeine. "Stay awake" preparations such as No Doz have caffeine as a main active ingredient. The caffeine content of tea leaves depends on the variety and where they were grown; most tea has 3-5% by weight. Coffee beans contain only about 2% caffeine by weight, yet a cup of coffee has about 3.5 times as much caffeine as does a cup of tea. How can this be? Coffee is usually boiled in its brewing or else ground extremely fine: tea leaves are simply steeped in hot water for a few minutes Furthermore more ground coffee than tea is used to brew one cup of beverage. A cup of tea contains about 25 mg of caffeine. The biological action of caffeine includes cardiac and respiratory stimulation, and it has a diuretic effect as well. Tea also contains a trace of the alkaloid theophylline, which is similar in structure to caffeine; it stimulates muscle action and relaxes the coronary artery. Theophylline also has veterinary applications as a diuretic and a cardiac stimulant. NN NHNO3CHOCH3 NN NNOROR" R' Xanthine: R = R' = R'' = HCaffeine: R = R' = R" = CH3Theophylline: R = R" = CH3, R' = HT Obtaining pure caffeine from tea requires a method for separating caffeine from the other substances found in tea leaves. Cellulose, the primary leaf component, poses no problem, because it is virtually insoluble in water. However, a large class of weakly acidic molecules called tannins also dissolve in the hot water used to dissolve the caffeine from tea leaves. Tannins are colored compounds having molecular weights between 500 and 3000 and phenolic groups that make them acidic. If calcium carbonate, a base, is added to tea water, calcium salts of these acids form in the tea solution. The caffeine can then be separated from the alkaline tea solution by a process of extraction using dichloromethane, an organic solvent in which caffeine readily dissolves. The calcium salts of the tannins remain dissolved in the aqueous solution. Flavinoid pigments and chlorophylls also contribute to the color of a tea solution. Although chlorophylls have some solubility in dichloromethane, the other pigments do not. Thus, the dichloromethane extraction of a basic tea solution removes nearly pure caffeine, which has a slight green color from the chlorophyll impurityAfter the extraction procedure, the organic solution of dichloromethane and caffeine is dried with an anhydrous inorganic salt. Crude caffeine is recovered as a solid residue by evaporation of the dichloromethane. The solubility of caffeine in water at 20C is 2.2 g per 100 mL, so there is no problem in keeping it in water solution while you filter off the spent tea leaves and calcium salts. Caffeine is far more soluble in dichloromethane: 10.2 g per 100 mL at 20% So this extraction takes advantage of distribution coefficient (k) of 4.6. To Conserve dichloromethane and time, we will settle for two 15 mL extractions of the aqueous tea solution. This method does not extract all the caffeine but yields more than enough for the purification step. The 10 g of tea that you boil with water should contain at least 300 mg of caffeine. You will be able to recover 10-30% of this amount. A comment about filtering the boiled tea solution should be made before you begin. If it is filtered when it is too hot, messy bubbling occurs in the filtrate and some solution may be lost. Yet if it is filtered when it is too cool, the gelatinous material that separates on cooling will clog the pores of the filter paper. Fast, non retentive filter papers such as Schleicher and Schuell (S&S) No. 410 and Whatman No. 54 work well. Safety: Dichloromethane is toxic, an irritant, absorbed through the skin, and harmful if swallowed or inhaled. Use it in a well ventilated hood. Wear gloves and wash your hands thoroughly after handling it. Solid caffeine is toxic and an irritant. Avoid contact with skin, eyes, and clothing Place approximately 10 g of tea leaves in a 400-mL weighed (tared) beaker; record the mass of the tea leaves. If you use teabags, four bags should contain about 10 g of tea; remove the tea leaves from the bags and place the tea in the beaker. Add 4.8 g of. Calcium carbonate and pour 100 mL of water over the tea. Boil the mixture gently on a hot plate for 15 min, stirring every minute or two with a stirring rod. Let the tea mixture cool to about 55oC, then filter it, using vacuum filtration through S&S No. 410 or Whatman Filter paper. Pour the tea mixture in the Buchner funnel in two portions. If the filter paper clogs while the first portion is filtering, replace it with a fresh piece before filtering the remainder of the tea mixture. Cool the filtered solution to 15-20C by adding a few ice chips. Set up a 125-mL separatory funnel and pour the cooled tea solution into the separatory funnel (be sure the stopcock is closed). Add 15 mL of dichloromethane to the funnel. Stopper the separatory funnel, hold the stopper firmly in place with your index finger, and invert the funnel. Open the stopcock to vent the vapors. Rotate the inverted funnel for 2-3 min, so that the two layers swirl together many times, opening the stopcock frequently to vent the funnel. Allow the layers to separate and then drain the dichloromethane layer into a 50-mL Erlenmeyer flask. If a small emulsion layer is present at the interface between the organic and aqueous phases, add it to the Erlenmeyer flask. Cork the Shanbhag Caffeine Extraction 2006 Erlenmeyer flask to prevent evaporation of the dichloromethane. Add 15 mL of fresh dichloromethane to the separatory funnel (still containing the tea solution) and repeat the extraction process. Again, allow the layers to separate and drain the dichloromethane layer, including any emulsion layer, into the Erlenmeyer flask containing the dichloromethane solution from the first extraction. Pour the tea solution out of the top of the separatory funnel into a beaker. Rinse the separatory funnel with water before pouring the combined dichloromethane solutions into the funnel; add about 20mL of water. Stopper the funnel, invert and rock it gently to mix the two layers. Some emulsion layer may be present at this point. If only a thin layer of emulsion exists at the interface between the aqueous phase and the dichloromethane solution, push a small piece of glass wool to the bottom of the dichloromethane layer with a large stirring rod. The glass wool will break the membranes of the emulsion. Drain the lower dichloromethane layer slowly into a clean, dry 50-mL Erlenmeyer flask. Add anhydrous magnesium sulfate to the dichloromethane solution. Cork the flask and allow the mixture to stand for at least 10 min, swirling the flask occasionally. Weigh (tare) a dry 50-mL Erlenmeyer flask on a balance that measures to 0.001 g. Place a fluted filter paper in a dry conical funnel and filter the drying agent from the dichloromethane solution collecting the filtrate in a tared 50 mL Erlenmeyer flask. Rinse the magnesium sulfate remaining in the flask with approximately 2 mL of dichloromethane and also pour this rinse through the funnel. Add a boiling stick or boiling chip to the flask containing the dichloromethane solution so that it boils without bumping Evaporate the dichloromethane on a steam bath or water bath heated on a hot plate in a hood. Alternatively, the dichloromethane may be removed by evaporation, using a stream of nitrogen, in a hood, or with a rotary evaporator. Continue the evaporation until a dry greenish residue of crude caffeine forms on the bottom of the flask. Weigh the flask and determine the mass of crude caffeine. Calculate the percent recovery. Cork the flask and store it in your laboratory drawer for purification and analysis. Cleanup: Place the tea leaves in the non-hazardous solid waste container. Wash the tea solution remaining from the initial extractions and the water remaining in the 125-mL separatory funnel down the sink. Allow the flask containing the magnesium sulfate drying agent to dry in a hood before putting the spent drying agent in the inorganic waste container.