Japanese people drink green tea to soothe hangovers and this is because the caffeine in green tea encourages metabolization of alcohol. On a side note: it is said that the habit of drinking green tea started in Japanese history from its refreshing effects caused by caffeine.

Caffeine is widely know for its awakening property, and the caffeine contained in green tea is no exception. Taking in appropriate amounts of caffeine encourages brain and muscle exercise, and strengthens stamina.

A cup of green tea contains about 20-30mg of caffeine, normally enough to produce the stimulant effects typically associated with caffeine. A cup of green tea steeped in boiled water for 5 minutes will contain between 22 to 29 mg of caffeine – about 15% less than an equal serving of Coca-Cola. An equal sized cup of coffee will contain between 80 – 100 mg of caffeine.

However, because green tea also contains theanine, caffeine effects are counteracted and little if any stimulation actually occurs. The caffeine-counteraction effect of theanine is being further researched. Theanine is a very important relaxing component unique to green tea and you can learn more about it below.

Summer crops have a little more caffeine in them but not enough to make a significant difference. Similar to catechin and amino acid, young tea buds contain higher amounts of caffeine than mature buds. Teas like Houjicha and Genmaicha (roasted for processing in high temperatures) are low in caffeine content because caffeine is released as a gas from solid substances when heated. White Tea also contains less caffeine bacause it is less processed.

Given the amount of caffeine it contains, a cup of tea would

Removing Cafeine Naturally:

1. Dr Andrew Weil, the noted Doctor and Nutritionist provides another simple solution to eliminate caffeine in tea without having to depend on decaffenated tea (which also bleeds off some of the nutrients in the decaffenation process). Dr Weil states that you can remove most of the caffeine on your own with a very simple process. All you have to do is steep the tea for 45 seconds in hot water and then pour off the liquid. Next, add more hot water and steep as you normally would to brew a cup of that tea. Up to 80 percent of the caffeine is released in the first infusion of water so only minimal amounts will remain when you add water the second time. This method eliminates very little of the tea's flavor and aroma.

2. Altenatively Health Canada recommends that if you wish to reduce the caffeine level in tea, briefly rinse the tea leaves in extremely hot water and it will reduce the caffeine content between 25-50% with only a minor effect on taste.

Processed decaffenated tea undergoes one of two processes: One, which makes use of the solvent ethyl acetate, retains only 30 percent of the polyphenols. The other is a preferable, natural process that uses only water and carbon dioxide and is called “effervescence.” It retains 95 percent of the healthy polyphenols. We only sell the latter:

theanine, which is unique to green tea because the steaming process does not eliminate it. Theanine has a similar structure to glutamine providing an elegant taste and sweetness in green tea. L-theanine is a healthy amino acid that is only found in tea plants and certain mushrooms.

Some amino acids are combined with proteins, producing tea leaves, while other amino acids turn into catechin. There are more significant amounts of amino acids contained in early-crop tea and are abundant in tea buds. The content of amino acids is significantly lower in mature buds. Gyokuro green tea leaves are grown in a shaded environment, and contain more amino acids because the production of catechin is restricted. Both Gyokuro and Shincha (first-crop green tea buds) which contain lower amounts of catechin, have a slightly sweeter, more flavorful taste. Bancha, which contains higher amounts of catechin, has a more subtle taste.

Health Benefit:
Japanese researchers have discovered that theanine is a caffeine antagonist, meaning that it offsets the "hyper" effect of caffeine (Kakuda et al. 2000). That is why many people will have a "soothing" cup of tea and not a soothing cup of coffee. Theanine does not cause drowsiness like kava kava, nor does it interfere with the ability to think clearly like prescription tranquilizers.

Theanine also helps to protect nerve cells in the brain, lengthening the life of these cells. It is linked to increased alpha brain wave production and is considered a natural antidepressant and stress reliever. Japanese studies link consumption of L-theanine with strengthening the immune system. L-theanine is often added to energy drinks and is known to give a 6-hour sustainable energy boost.

Theanine easily crosses the blood-brain barrier and exerts subtle changes in biochemistry that cause a tranquilizing effect. The production of GABA, the brain chemical known for its calming effect, is increased after taking theanine. Increased GABA can also put you in a better mood and create a sense of well-being. Dopamine, another brain chemical with mood-enhancing properties is also increased by theanine.

Green tea contains a much higher concentration of theanine than other teas. Theanine has been proven to lower blood pressure (Abe et al. 1995; Yokogoshi et al. 1995; Yokogoshi et al. 1998a). It works through its GABA enhancing effects. Along with its calming effect on the brain, GABA also lowers blood pressure.