Caffeine is typically found in plants such as coffee, tea, and cocoa. As a natural stimulant, it perks up our brain and central nervous system to keep us temporarily awake and alert. Research suggests that a certain level of caffeine intake contributes to a relatively balanced diet. 

That taste of bitterness and astringency that caffeine offers is all too familiar to those who need a daily boost. Although caffeine is everywhere in foods and drinks nowadays, have you ever wondered what it actually looks like? As you can see in the image, that white-colored, crystal-like substance is known as “caffeine.” Fresh tea leaves carry roughly 3%-5% of tea caffeine. The post-production roasting process significantly affects the caffeine levels in tea leaves. 

During the process, caffeine will evaporate from tea leaves once the temperature reaches 120°C, and caffeine will gradually turn into the format of an odorless powdery substance above the roasting ovens. You might assume that heavy-roasted tea has less caffeine than non-roasted tea, but it’s not that simple! Aside from roasting production, other factors affect the caffeine levels in tea. 

To name a few, these include the harvest season, cultivation method, tea plant variety, and the part of the tea plant used. Bear in mind that caffeine affects people differently. So it’s advisable to always be mindful of the caffeine intake per day and enjoy the energy boost that it brings us!