Blended with a multitude of spices, including anise, cinnamon, and cloves, this spiced chai is dominated by the flavors of orange and fennel for a combination that will satisfy even the most ardent tea lover. Processed without chemicals, this tea retains all the depth and flavor of its caffeinated counterparts.
This blend contains low levels of caffeine.
Tea is decaffeinated using the CO2 process which was developed in Germany as an alternative to the use of ethyl acetate process. CO2 decaffeination allows the teas to retain more of the unique flavors of premium caffeinated teas. CO2 decaffeination basically uses tea leaves (or coffee beans), carbonated water, and pressure. The method was only discovered (by accident) in 1967 by a chemist named Kurt Zosel at the Max Planck Institute.
Zosel was working with CO2 under incredibly high pressure, to separate individual substances from mixtures, leaving the residual byproducts unchanged, when he happened to notice that caffeine, which is a simple alkaline, was one of those substances that dissolved in highly-pressurized carbon dioxide. By 1970, he had himself a patent for his CO2 decaffeination process.
Here is a simple break down of how the CO2 decaffeination method works:
1. Tea leaves are soaked in water. (This causes the leaves to swell and allows the caffeine to dissolve into the water inside the leaf.)
2. The soaked leaves go into huge stainless steel extraction vessels, which are then tightly sealed.
3. Liquid CO2 is then pumped into the tea leaves at an incredible rate of pressure ? 1,000 pounds per square inch, at a temperature of roughly 200 degrees F. This rate of pressure is called supercritical CO2.
4. The supercritical CO2 acts as a solvent, absorbing the caffeine and some of the water. This process can take several hours.
5. Once the leaves are decaffeinated, they’re removed, dried, and prepared for packaging.
The extracted caffeine is recovered through an absorption chamber. By showering the dissolved caffeine CO2 with water, the droplets of water pull the caffeine out of the CO2 and collect it in a separate chamber. This liquid caffeine is then sold to drink manufacturers and other companies that add caffeine to their products.
The leftover CO2 is now purified, can be recaptured, recirculated, and reused.
CO2 decaffeinated black tea, cinnamon, clove, ginger, fennel, natural and artificial flavor, coriander, anise seed
Teas are like people, each is different and there is no one way to prepare a cup. Use this as a starting point for brewing this tea as you explore its unique characteristics. You may find different times of day or moods, you like to use more or less tea, brew it for a different amount of time….Whatever you do, have fun discovering your perfect cup!
1 tsp/6 grams
8 oz/237 ml
Some teas are recommended for brewing with boiling water, while others are brewed at lower temperatures. Even when brewing a tea at a lower temperature, it is recommended that you first boil the water (to kill bacteria etc.) and then allow the water to cool to the correct temperature (ice cubes speed up the process). While you can certainly brew any tea with boiling water, it will change the flavor of the tea.
Blended in the USA using black tea from China.