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Common sense about decaf green tea:
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Patented Water Process Decaffeinated.
Delivers 95% of Catechins.
Freedom from Caffeine without compromising green tea's health benefits.
Just mix ¼ tsp into 8 oz of hot/cold water.
Same mild and smooth flavor as regular Edible Green® sencha green tea powder.
Edible Green® Decaf sencha green tea powder is the only one "decaffeinated pure green tea powder" available in the US market.
EGCG antioxidants in decaffeinated green tea leaves
Translated from "Report on Decaffeination Process of Green Tea"
By Yuichi Yamaguchi
Labor-saving Tea Production Research Team
The National Agriculture and Research Organization, Japan.
The basic fact behind a natural decaffeination process of green tea: Caffeine is more easily and quickly eluted with hot water than EGCG, the most prominent antioxidants. Many of the beneficial effects of green tea are related to its catechins, especially, EGCG.
According to the study done by Tsushida, when raw green tea leaves and steamed green tea leaves are soaked in hot water of 176 degrees Fahrenheit, 70% of caffeine after 1 minute and 80% after 3 minutes were eluted from both type of tea leaves. However, little amount of caffeine was eluted when the water temperature was 140 degree Fahrenheit. The results show decaffeination efficiency largely depends on the water temperature.
Elution amount of EGCG is much less compared to Caffeine. When green tea leaves were steeped in hot water of 176 degrees Fahrenheit for 3 minutes and 80% of the caffeine was removed, only 4.1% of EGCG was eluted and 95.8% of EGCG remained in tea leaves.
The results show Caffeine can be removed selectively from both raw and steamed green tea leaves.
("Journal of Agriculture and Chemistry Society" 59, 1985)
![]() With patented water method, Edible Green® Decaffeinated sencha green tea powder contains 14.03% of Catechins. |
Edible Green® Decaf has more Catechins than Matcha!
*Source: “Simulataneous analysis of individual catechins and caffeine in green tea” by Tetsuhisa Goto, Yuko Yoshida, Masaaki Kiso, Hitoshi Nagashima Journal of Chromatography A, 749 (1996) 295-299 National Food Research Institute, Minisitry of Agriculture, Forestry and Fisheries. |
Disclaimer: The statement has not been evaluated by the FDA. It is not intended to diagnose, treat, or cure any diseases.