In this method, tea leaves are first steamed to open their pores, allowing the ethyl acetate to better penetrate. The leaves are then soaked in an ethyl acetate solution, which binds to the caffeine molecules. Afterward, the mixture is filtered to remove the caffeine-bound ethyl acetate. The tea leaves are soaked again in water to restore the flavors and essential oils that may have been lost during decaffeination.
One of the main benefits of this method is that it leaves minimal residue, with a maximum of 1 part per million (ppm) of ethyl acetate and a caffeine residue of 0.08 percent by dry weight. This results in tea that is 99.9 percent decaffeinated with an 8 percent water content when it leaves the factory. This level of decaffeination is especially useful for those sensitive to caffeine who still want to enjoy tea's taste and health benefits.
Decaffeinated Ceylon Black tea is an example of tea processed with this method, preserving much of the tea’s flavor and aroma. However, there can be a slight loss of flavor compared to other methods like the carbon dioxide process.
In conclusion, the ethyl acetate decaffeination method is a safe and effective way to produce decaffeinated tea, balancing minimal chemical residue with good flavor and quality.
Ethyl Acetate Decaffeination: A Safe and Natural Method for Tea
