The combined stimulation of caffeine and tannin in tea

Most people probably know that a cup of tea can be an exhilarating experience thanks to the caffeine it contains, but the pleasure you get from tea is actually more complicated than that.

The effect that a certain type of tea will have on you depends largely on how it was prepared. The amount of tea you have used and the length of time you have steeped it will also be affected by your sensitivity to the stimulants in the tea. Additional factors, such as at what stage of growth the leaves were picked, can also have an effect.

Caffeine is the most stimulating ingredient in tea. It dissolves very quickly, infusing into the water in just a minute or two. However, if you let your tea steep for four to eight minutes, the tannin will be released.

Tannin, found in tea leaves, prevents the absorption of caffeine in the body. If you are a frequent drinker of strong tea, the caffeine content may have a stimulating effect over a 12-hour period. A weaker tea brewed quickly gives a short-term, but stronger, caffeine boost. Therefore, a longer brew time will prevent you from getting overstimulated by a strong dose of caffeine.

The stimulating effect of tea is much milder than what you would get from drinking coffee. Too much caffeine can be bad for you and is linked to high blood pressure. If you want to reduce the amount of caffeine in the tea leaves, place them in boiling water for about 30 seconds, then remove them through a small strainer. Use these leaves to make your cup of tea immediately after steeping. A lot of the caffeine will have been washed out and you can simply throw away the water they were soaked in.

A few level teaspoons of loose tea leaves per cup, brewed in four to six minutes, will give you a nice caffeine boost without being too strong. For a smoother taste with less caffeine, simply soak the leaves first and cut down on prep time.