Two different methods are commonly used decaffeinate tea:

1. Chemical (Methylene chloride or Ethyl acetate )
   
2. Super Critical Carbon Dioxide (CO2 method)
   

Many commonly available teas are decaffeinated with chemical methods. These methods involve
extracting the caffeine directly or indirectly with methylene chloride or ethyl acetate. In both cases, the
tea leaves are moistened to allow the caffeine to be removed and then the non-caffeinated water is
added back to the leaves. Methylene chloride is reported to be the most effective but in very high doses
studies have shown it to be a carcinogen.

Ethyl acetate is another compound used to extract caffeine from tea. Ethyl acetate occurs naturally in tea
leaves, coffee, bananas, and other types of produce. For the purposes of the decaffeination process the
Ethyl acetate is synthetically produced. While ethyl acetate effectively removes caffeine from tea leaves,
it can also extract other chemical components as well. Studies on green tea decaffeinated with ethyl
acetate have shown the potential for up to 30% of epigallocathechin gallate (EGCG-considered to be the
primary beneficial component in green tea) and other beneficial antioxidant compounds to be extracted
along with the caffeine.

Highlights of the Chemical Methods

• methylene chloride is very effective at removing caffeine
  
• At very high does it is a carcinogen (no carcinogenic effect at low doses)
  
• Tea leaves are moistened to remove the caffeine
  
• According to studies, Ethyl Acetate removes up to 30% of the antioxidants in green tea
  

CO2 Method

Uses highly pressurized carbon dioxide (CO2) —the gas that adds bubbles to mineral water—to dissolve
caffeine from tea leaves. At high pressures CO2 makes an effective solvent. In its pressurized state,
CO2 is pumped into a sealed chamber containing tea, where it is allowed to circulate to remove the
caffeine. From there, it is pumped into a washer vessel where water or activated charcoal is used to
separate the caffeine from the CO2. The purified CO2 is recirculated into the pressurized chamber. This
process is repeated until the appropriate amount of caffeine has been removed.

Highlights of the CO2 method

• does not leave a chemical residue
  
• has a minimal effect on the flavor and beneficial compounds in tea. (For example, CO2 leaves
  intact approximately 95% of the original EGCG content of green tea)
  
• Generally costs more than the Chemical methods
  

Our Souvia Label decaffeinated teas use the CO2 method. We believe this to be the best method for
you and for the tea. We also offer non-caffeinated alternatives like Rooibos.