Loose Leaf Tea – Black Tea – English Breakfast – Decaffeinated

Decaffeinated English Breakfast Tea
A blend of decaf Indian and decaf Kenyan black teas. The infusion dark reddish brown with a smooth and slightly malty flavour and is decaffeinated using the CO2 process.

Origin: India and Kenya

Preparation: Use filtered and freshly boiled water 100°C
Allow 1 to 2 heaped teaspoon of tea per 300ml cup +1 for the pot.
Infuse for 3-5 min.
Tip: Decaf teas can make lighter infusions. If you find 1 teaspoon is not enough, add between half a teaspoon or a full teaspoon more. Brew 4- 5 min, enjoy with a dash of milk!

CO2 method of decaffeination: This way is known as a natural method to decaffeinate tea as it doesn’t use any harsh chemicals. The tea leaves are put into a container and then naturally occurring CO2 is pumped in at a very high pressure. At high pressures and temperatures CO2 reaches, what is known as, the super-critical state where this naturally occurring gas becomes somewhat liquid and with its small, non-polar molecules it attracts the small caffeine molecules and removes them from the tea leaves.