The Story Of Coffee

The 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
include gardenias and plants that yield quinine and other useful
substances, but Coffea is by far the most important member of the
family economically.

Family

Genus

Species
(many
including:)

Varieties
(example
s:)

Rubiacea
e

Coffea

Arabica

Typica

Canephora

Robusta

Liberica

ECOLOGY
Coffee is a tropical plant which grows between the latitudes of 25 degrees
North and 25 degrees South 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 Processing
Coffee 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 METHOD

The 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,
twigs and 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 the 12.5% 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 METHOD
The 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 wetand dry-processed coffee. Electronic sorting machines may be used to
remove defective beans that cannot be distinguished by eye.
The wet method is generally used for Arabica 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.

Decaffeination
Decaffeinated 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 Coffee
The 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 Processes
The 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 Methods

What 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 Bodhidharma
One 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 Brew

In 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 Asia

Originally 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 tea has dark brown/black

leaves. Notable types of Indian black tea include: Darjeeling, Assam, and Nilgiri.
Varieties such asYunnan and Keemun come to us from China. Ceylon (Sri Lanka) is also
known for excellent black teas.

Green TeaUnoxidized, green tea maintains the leaves' green color through
processing. Brew made from these delicate leaves is often vegetative. Most green teas
are produced inChina and Japan, 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 tea is 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 Tea After harvesting, white tea is 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 Tea Produced only in China, pu-erh processing is a closely guarded

secret. Properly cared for, pu-erh tea is 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 Chai Hailing from India, masala chai is an increasingly popular blend of
tea and spices. Traditionally, black tea serves as the foundation for this flavorful
beverage, however chai using green tea, rooibos and 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) Tisanes are brews made using botanical

ingredients other than tea, such as herbs, fruit, and
flowers. Peppermint and chamomile are common examples of tisanes.

Rooibos A tisane of particular note these days is the South 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 Mate Yerba 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 Decaffeination

Methylene 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 Decaffeination

Tea 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) Decaffeination

Carbon 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 Decaffeination
Caffeine 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 as Camellia 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.
Beverage
White Tea
Green Tea
Oolong Tea
Black Tea
Coffee

Caffeine Per 8 oz Cup

30-55 mg
35-70 mg
50-75 mg
60-90 mg
150-200 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!

Ads
Tea 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 Centres
Tips for Beautiful Skinkayaclinic.comGet the right beauty tips for your skin from the Experts. Apply
Now!
See More About

caffeine
caffeine
caffeine
caffeine
caffeine

levels
in coffee
in tea
in chocolate
& health

Ads
TipCupwww.tipcupstore.comPerfect tea. One cup at a time. All about the Moments.

Math problems?brainly.inLet us help you It is free

Coffee, tea and chocolate all 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, including decaf coffee / tea, low-caffeine drinks and caffeine-free
"herbal teas" (or tisanes).
Caffeine in Coffee
Many factors influence caffeine levels in coffee, so the amounts for eac
Many factors 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
Drip
Drip
Drip

Brewed
Brewed
Brewed
Brewed

Arabica Coffee (6 oz) - 80-130 mg (often around 110 mg)

Robusta Coffee (6 oz) - 140-200 mg
Passiona Excelsa/Arabica Low-Caffeine Coffee Blend (6 fl oz) - 40-60 mg
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 many factors influencing caffeine levels in tea, including brewing time / temperature, tea grade and tea varietal.
Tisanes or "herbal teas" (including many of Celestial Seasonings' "teas") are usually caffeine free. Similarly, teas blended
with other ingredients (such as mint green teas or masala 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 on tea and caffeine by Bruce Richardson, who has been
instrumental in debunking caffeine myths surrounding tea. Each seven-ounce cup of tea was steeped for three minutes.

Assam Black Tea (FTGFOP Grade) - 86 mg

Bai Mu Dan / China White Tea - 75 mg

Chinese Ti Kuan Yin Oolong - 37 mg

Darjeeling Autumnal (SFTGFOP1 Grade) Darjeeling White Tea - 56 mg

Indian Green Tea - 59 mg

Kenyan Green Tea - 58 mg

Ceylon Black Tea (OP Grade) - 58 mg

Caffeine

What is Caffeine?
By Lindsey Goodwin

Ads:

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-dihydro1,3,7-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 in coffee,tea, chocolate and yerba 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 chocolate vary 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 coffee generally 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, see symptoms 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 surrounding how 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 only a drug; 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 many factors influencing caffeine levels in tea, including brewing time / temperature, tea grade and tea varietal.
Tisanes or "herbal teas" (including many of Celestial Seasonings' "teas") are usually caffeine free. Similarly, teas blended
with other ingredients (such as mint green teas or masala 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 on tea and caffeine by Bruce Richardson, who has been
instrumental in debunking caffeine myths surrounding tea. Each seven-ounce cup of tea was steeped for three minutes.

Assam Black Tea (FTGFOP Grade) - 86 mg

Bai Mu Dan / China White Tea - 75 mg

Chinese Ti Kuan Yin Oolong - 37 mg

Darjeeling Autumnal (SFTGFOP1 Grade) Darjeeling White Tea - 56 mg

Indian Green Tea - 59 mg

Kenyan Green Tea - 58 mg

Ceylon Black Tea (OP Grade) - 58 mg

Caffeine

Drug
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: 58-08-2

Caffeine Chemical Structure

By Anne Marie Helmenstine, Ph.D.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
44 of 206

PreviousNext

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.

N
NN
N
O
3CH
O
CH3
CH3
Caffeine (Coffee)
N
NN
N
O
H
O
CH3
CH3
Theobromine(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.
N
NN
H
N
O
3CH
O
CH3

NN
N
O
R
O
R"
R' Xanthine: R = R' = R'' = H
Caffeine: R = R' = R" = CH3
Theophylline: R = R" = CH3, R' = H
T
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 impurity

After 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 55o
C, 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 50mL 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
125mL 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.