Francis ching 30 60 two point perspective chart

(Ironically, the very caffeine so removed is a valuable by-product eagerly sought by soft-drink manufacturers to enhance their sugary beverages.)ДЄs well as reducing product quality, commercial decaffeination is an expensive process that takes hours of production time and doubles the raw material price of a pound of tea. In the case of tea, this is provided commercially by a process that uses organic solvents to remove most of the offending caffeine (along with other compounds) the result, unfortunately, is at best an indifferent product. Moderate caffeine consumption is perceived by some in western countries to border on the dangerous, and many consumers, rather than abstaining entirely from drinking tea, matГ©, or coffee, demand a decaffeinated version.

Tea contains two physiologically active compounds: caffeine and theanine. Nigel is, quite simply, one of the world's leading authorities on tea readers of CHA DAO will recall with pleasure the massive work of bibliography that he contributed to this blog in an earlier post today's entry is, I think, destined to become a standard compendium of information on the topic. That is why I have asked Nigel Melican, founder and Managing Director of Teacraft Ltd, to offer us a post on this and other aspects of caffeine in tea. While one cannot hope to dispel so-called 'common wisdom' overnight, even by the demonstration of clear scientific fact, it is surely a step in the right direction to put the data into public circulation. Perhaps the most persistent canard is the one that alleges that tea can be 'mostly' decaffeinated (80% is, I think, the number most often quoted) by a quick preliminary infusion in hot water (30 seconds is the duration typically recommended). EDITOR'S NOTE: When it comes to the topic of caffeine in tea, there is no end to the generating of myth and indeed of science fiction.

Francis ching 30 60 two point perspective chart