Antioxidants In Color | Less Is More
“Higher in antioxidants, lower in caffeine.” Music to my ears. I can drink tea all day so my body loves the antioxidants and hydration but can do with less caffeine. I’m not a caffeine hater. I think caffeine has a place in this world. Science is beginning to look for positive benefits like links to reducing inflammation though intentions of these studies could be justification for our addiction.
Higher antioxidants, lower caffeine is also a hallmark of some of our Hawaiian Natural Tea organic green tea blends like Mango Peach, Passionfruit Orange, Pineapple Strawberry and Poha Berry. The liquor color of these green tea blends are lighter than 100% black tea.
Green tea is softer, allowing tastes to come through more naturally without heavy flavoring. They taste like real tea! Plus, our green tea blends are higher in antioxidants and lower in caffeine compared to traditional black teas.
Rule of thumb
A general rule of thumb is lighter brewed tea is higher in antioxidants and lower in caffeine than darker brews. Lighter teas (ie. green and white) undergo little processing and retain more of their natural catechin/polyphenol (antioxidants) content. More aggressive processing to make black tea breaks down antioxidants reducing their amount in the cup while de-stabilizing the caffeine molecules making them more soluble. The more soluble the caffeine, the more it ends up in our cups and bodies.
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