11–20 of 79 posts
Is this actually true? I've never heard of green tea having more caffeine than red tea, besides maybe gunpowder green tea, which retains more caffeine due to less breakage from being rolled up.
Earlier quoted context omitted.
White tea is oxidized naturally for a while. The article is referring to freshly picked leaves.
That would be green tea no? You pick the green tea, cook it to denature the enzymes to arrest the oxidization (called the "killgreen" step in Chinese) and voila, green tea! Lots of green teas can be quite smooth and even more so with more careful brewing.
"Contrary to popular belief, Red teas like Darjeeling actually have less caffeine than White or Green teas because they are so highly processed." Is this actually true? I've never heard of green tea having more caffeine than red tea, besides maybe gunpowder green tea, which retains more caffeine due to less breakage from being rolled up.
Can anyone explain this sentence: "Because tannins weigh more than catechins, they do not taste bitter."
"Contrary to popular belief, Red teas like Darjeeling actually have less caffeine than White or Green teas because they are so highly processed." Is this actually true? I've never heard of green tea having more caffeine than red tea, besides maybe gunpowder green tea, which retains more caffeine due to less breakage from being rolled up.
I think lighter teas does have more caffeine per weight, but they're have much shorter infusion times (with the exception of Pu'er, which can go through15 infusions).
"Contrary to popular belief, Red teas like Darjeeling actually have less caffeine than White or Green teas because they are so highly processed." Is this actually true? I've never heard of green tea having more caffeine than red tea, besides maybe gunpowder green tea, which retains more caffeine due to less breakage from being rolled up.
I think lighter teas does have more caffeine per weight, but they're have much shorter infusion times (with the exception of Pu'er, which can go through15 infusions).
"Contrary to popular belief, Red teas like Darjeeling actually have less caffeine than White or Green teas because they are so highly processed." Is this actually true? I've never heard of green tea having more caffeine than red tea, besides maybe gunpowder green tea, which retains more caffeine due to less breakage from being rolled up.
I had always understood that white tea had minimal processing, so I don't understand this assertion: "Without oxidation, tea would taste unbearably bitter." Perhaps white tea has not reached an adult phase with the associated bitterness. Contast to: "White tea may refer to... minimally processed leaves of the Camellia sinensis plant." https://en.wikipedia.org/wiki/White_tea
White tea is oxidized naturally for a while. The article is referring to freshly picked leaves.
"Total catechin content (TCC) for white teas ranged widely from 14.40 to 369.60 mg/g of dry plant material for water extracts and 47.16 to 163.94 mg/g for methanol extracts. TCC for green teas also ranged more than 10-fold, from 21.38 to 228.20 mg/g of dry plant material for water extracts and 32.23 to 141.24 mg/g for methanol extracts."
"Contrary to popular belief, Red teas like Darjeeling actually have less caffeine than White or Green teas because they are so highly processed." Is this actually true? I've never heard of green tea having more caffeine than red tea, besides maybe gunpowder green tea, which retains more caffeine due to less breakage from being rolled up.
Red tea from Darjeeling is in a category called CTC tea, which is distinct from what you'd expect from black tea. Easy mixup since they look similar, besides the packaging