Development and Properties of Green Tea with Reduced Caffeine | Chapter 05 | Advances and Trends in Agricultural Sciences Vol. 1
Caffeine is one of the main components
of green tea and has side effects such as sleeplessness. Senior citizens,
children, and pregnant woman should avoid tea despite its known beneficial
effects. In this study, we developed green tea with reduced caffeine content
(low caffeine tea) as a palatable tea that can be offered to everyone. To
reduce the tea’s caffeine content, we subjected the plucked tea leaves to a
hot-water spray process, and successfully produced a low caffeine tea infusion
with 30% the caffeine content. The concentrations of other main components,
such as catechins and theanine, in the low caffeine tea infusion did not differ
from the control. Further, the physiological function of the tea was assessed;
the anti-oxidative activity was investigated using a stable free radical and
the anti-lipase activity using an artificial substrate. There were no
significant differences between the infusions of low caffeine tea and green tea
in anti-oxidative and anti-lipase activities. The results showed that our
developed low caffeine tea could be an attractive high quality tea with health
benefits for everyone.
Author(s) Details
Dr. Kieko Saito
School of Food and
Nutritional Sciences, University of Shizuoka, Shizuoka 422-8526, Japan and Tea
Science Center, University of Shizuoka, Shizuoka, 422-8526, Japan.
Dr. Yoriyuki Nakamura
Tea Science Center,
University of Shizuoka, Shizuoka, 422-8526, Japan.
View Volume: https://doi.org/10.9734/bpi/atias/v1
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