Decaffeinated English Breakfast Tea

It is a very common, and most unfortunate misconception that any tea that has undergone decaffeination is weak and tasteless. This is simply not true. In fact, our  Decaffeinated English Breakfast Tea is bursting with delicious, malty goodness with every sip. Better still, this brew, made from high-quality Assam tea leaves, has been decaffeinated using the safest, and most efficient method in the industry.

It is known as the CO2 method, and sees pressurised liquid Carbon Dioxide used to extract the small caffeine molecules in the tea. Since the much-needed flavour molecules are far larger, they remain intact. Instead, between 96 to 98% of the caffeine content is extracted which is, as of present, the highest possible percentage when it comes to decaffeination.

Still, this process has absolutely no effect on the flavour, nor the aroma of this delightful beverage. For those who love a strong, hearty cup of tea, but likewise wish to cut down on their caffeine intake, English Breakfast Decaffeinated Tea is a great choice!

The process of decaffeination is, when compared to the rest of tea’s history, a relatively new invention. Caffeine, on the other hand, was first discovered by a German Scientist named Friedrich Ferdinand Runge in 1819. The name “caffeine” itself derives from a combination of the German word “kaffee” and the French word “café”. Both these words can be translated to mean “coffee”. However, as well all know, coffee is not the only item to naturally contain caffeine.

There are an estimated 60 other plants that contain this constituent. This includes nuts from the Kola tree, often used in soft drink products, beans from the Theobroma cacao tree, which is the primary ingredient in chocolate, and then of course tea from the Camellia sinensis plant, the latter, of course, needs no introduction.

Aside from getting us out of bed in the morning, caffeine can act as a natural pesticide in plants; protecting them from harmful bugs that consume the leaves and the produce. But sometimes in humans, caffeine can potentially cause jitteriness or even restlessness when too much is consumed. In fact, some may even find themselves particularly sensitive to caffeine intake, no matter how much or how little they consume. This is where decaffeinated tea comes into play, including, of course, our English Breakfast Decaffeinated Tea.  

While decaffeinated teas are considered a relatively new addition to the industry, it may come as a surprise to hear that so too are Assam Tea leaves. The state of Assam, located to the northeast of India, was the birthplace of Indian tea production, but contrary to popular belief, this was not until the 1820’s! This is compared with Chinese Tea, which allegedly dates back to 2737 BCE.

Before the 19th Century, and during that time that India was under the controversial rule of the British Empire, China had been the main growers of tea. Yet two deciding factors in history would eventually see Indian tea rise to fame. This was largely, although not exclusively, due to Great Britain’s monopoly over the tea trade throughout Europe and her colonies, which first came under threat during the American Revolution (1765 - 1783).

The American colonists, who were then British subjects, had grown tired of the extortionate taxation placed on their tea by the crown. Most famously, the 1773 Boston Tea Party, which saw colonists board a British ship dressed as Native Americans and drop tea into the Boston harbour, had seen the British lose control of a large portion of their tea trade. Meanwhile, ever-growing tensions between the British and the Chinese government's meant that the nation’s main source of tea had begun to gradually dry up. Britain was heading towards an economic disaster, and the nation’s refined taste for tea could spell bankruptcy. 

Over the course of the next 50 years, a number of attempts were made by the British Raj to grow Chinese tea plants in India, to no avail. These Camellia sinensis var sinensis plants struggled in the Indian heat, and so all attempts were eventually deemed futile. However, in 1823, a Scottish merchant and adventurer called Robert Bruce made an incredible discovery that would change the British Empire’s tea trade for years to come.

During a mission to make contact with the Singpho tribe of upper Assam, Robert Bruce was introduced to specimens of a plant that bore a great resemblance to tea. After intricate studies, it was confirmed that a variant of the tea plant, later known as Camellia Sinensis var assamica, grew in great abundance across the state of Assam.

Today, India, which rightfully achieved independence in 1947, has made an outstanding contribution to the world of tea over the last 200 years. Teas of Assamese origin are often used in the blending of many breakfast teas. Alas, no wonder our English Breakfast Decaffeinated Tea is so special!

Type of Tea: Loose Leaf Black Tea. 

Origin: Assam, India.

Brewing Instructions: Brew using freshly boiled water and infuse for 3 to 5 minutes.

How to Serve: The Kent and Sussex Tea and Coffee Company recommend a dash of milk with this brew, although honey or even lemon may also be considered.

Tasting Notes: This brew consists of a defined malty aroma and an equally bold, full-bodied flavour.

Colour in Cup: Coppery liquor, dark in tone.

Health Benefits: If you are pregnant, decaf tea can help you to keep caffeine intake below 200 milligrams, as recommended by NHS Choices. Furthermore, The United States Department of Agriculture Food Composition Database (USDA) has stated that any decaffeinated tea, including our English Breakfast Decaffeinated Tea, contains almost zero calories or fat when taken without cream or sweeteners. This means that, providing this beverage is consumed as part of a healthy and active lifestyle, it may aid in weight loss! So, what are you waiting for? Make the switch from regular to decaf today!