Ramblings of a Tea and Coffee Fanatic.

If we where to treat the effects of excessive caffeine consumption as the principle health concern of these beverages its worth noting that tea (Camellia Sinensis) contains more caffeine per weight then coffee, however, generally less per serve. Also, In a similar way that a dark roasted coffee contains less caffeine then a light roasted coffee, the more fermented a tea is the less caffeine it contains (black more fermented then green and white etc.) Once milk is added the absorption of caffeine is slowed, however, its half-life in the blood remains approximately five hours.

Regardless of whether or not your decaffeinated coffee uses solvents in its process, no chemical traced remain once the bean is roasted. Typically coffee is decaffeinated by expanding the bean with moisture from which a solvent extracts the caffeine, a second solvent is then use to extract the caffeine from the water. Considering the cost of this process (economically and environmentally) try chicory instead, it tastes just as bad.