Tea drinkers who seek the popular beverage’s soothing flavor without its explosive caffeine jolt could soon have a new, naturally low-caffeine option. In a study appearing in ACS’ Journal of Agricultural and Food Chemistry, scientists report that a recently discovered wild tea plant in China contains little or no caffeine and, unlike many industrially decaffeinated products, could potentially provide many of the health benefits of regular brewed teas.
In 2017, Americans drank nearly 4 billion gallons of tea, according to the Tea Association of the USA. The association estimates that up to 18 percent of those drinks were decaffeinated. To decaffeinate tea, manufacturers often use supercritical carbon dioxide or hot water treatments. However, these methods can affect the brew’s flavor and destroy compounds in the tea associated with lowered cholesterol, reduced risk of heart attack or stroke, and other health benefits. Recently, scientists discovered hongyacha (HYC), a rare wild…
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Last modified: December 28, 2018