Caffeine in tea metabolizes differently in our bodies than caffeine in coffee. Caffeine from coffee is quickly absorbed, thus producing an immediate cardiovascular response, whereas caffeine from tea is more slowly metabolized, probably due to other compounds in the beverage which are thought to slow down the absorption rate. Caffeine is water soluble and released from tea leaves in the very first part of the brewing process. To remove most of the caffeine from tea, brew the tea as normal, then pour off the liquid, add new hot water to the wet leaves, and brew for the usual amount of time. The flavor of any second steeping is less than that of a first steeping.
Water is the major constituent of tea and greatly affects tea quality.
This fact was well known even in ancient China where tea masters sought water from specific mountain springs to brew their tea. In Europe, tea was blended, in part, to adjust to regional water qualities. To achieve the best taste from tea, use spring water or filtered water. Top of Page Explain the differences between Black, Green, and Oolong tea. There are actually White, Green, Oolong, Black teas.