About Lauren Expertise I can answer questions about tea history--especially tea during the Victorian era, customs, how to prepare tea, types of tea, tips on tea party planning and execution, recipes for classic tea treats. Strongest knowledge in area of American and European history and customs but weak in the area of Asian history and customs.
Experience Publishing a regional newsletter on the subject of tea in southern California since the fall of 1997. Have given talks on the subject of tea to local organizations.
Organizations belong to Riverside Museum Associates, Riverside, California
Publications The Tea Lover's Gazette
Education/Credentials Harney & Sons Tea Conference, 1998
Largely self-taught with an extensive personal library on the subject of tea.
Steve wrote at 2009-04-10 21:10:54
There are primarily two ways teas are decaffeinated, one a chemical-based process and the other a water-based process. The chemical process is cheaper for the producer but eliminates over 50% of the polyphenols, thus produces a less beneficial tea. The water-based process retains most of the polyphenols, and as more natural process is probably better in other ways as well.
Any company who uses the water-based process will likely promote that fact. If the package doesn't say anything about the process, I would either check with the company (web, phone) before purchasing, or purchase a brand that clearly uses a water-based process.
Or, as Lauren suggests, use the second infusion of your favorite caffeinated tea. I usually drink several infusions from the same set of green tea leaves and find the taste very satisfying on even the third and fourth infusion for most teas.
