Decaffeinated English Breakfast Tea
A blend of decaf Ceylon and decaf Kenyan black teas. The infusion dark reddish brown with a smooth and slightly malty flavour and is decaffeinated using the CO2 process.
 
Origin: Sri Lanka and Kenya
 
Tip: The decaf processing takes away some of the strength therefore we recommend to use 2 teaspoons of tea (per 200ml cup) instead of one. Brew 4- 5 min, enjoy with a dash of milk!
 
CO2 method of decaffeination: This way is known as a natural method to decaffeinate tea as it doesn’t use any harsh chemicals. The tea leaves are put into a container and then naturally occurring CO2 is pumped in at a very high pressure. At high pressures and temperatures CO2 reaches, what is known as, the super-critical state where this naturally occurring gas becomes somewhat liquid and with its small, non-polar molecules it attracts the small caffeine molecules and removes them from the tea leaves.
 
100GM BAG  PLUS P&P