Our Decaf Process: The Art and Science of Decaffeination: Why CO₂ is the Gold Standard

Decaffeinated tea provides a way to enjoy your favorite brews without the effects of caffeine. However, decaf processes vary widely—and some solvent-based methods can leave trace chemical residues. It’s essential to read product labels carefully and understand how each tea is decaffeinated before you buy. Below, we’ll examine the four primary decaffeination techniques and explain why supercritical CO₂ is widely regarded as the safest, most flavor-preserving, and environmentally responsible option.

The Four Main Decaffeination Methods

1. Methylene Chloride Method

This solvent-based process is one of the oldest techniques for decaffeination. It involves soaking tea leaves in methylene chloride, which selectively bonds with caffeine molecules and removes them. While effective, this method is controversial due to health risks. Methylene chloride is classified as a possible carcinogen, and even trace amounts have raised concerns about its safety in food products.

2. Ethyl Acetate Method

Often marketed as “natural” because ethyl acetate can be found in fruits, this method uses the solvent to strip caffeine from tea leaves. However, in most cases, the ethyl acetate used is artificially synthesized in laboratories, rather than derived from natural sources. While effective, this approach raises concerns about health and product integrity:

· Health Concerns: Artificially synthesized ethyl acetate can leave behind residual chemicals in the tea. Prolonged exposure to these residues, particularly in manufacturing settings, has been linked to irritation, respiratory issues, and other health risks. Over time, even trace amounts may accumulate and pose potential health hazards for consumers.

· Flavor Impact: This method often sacrifices the tea’s delicate nuances, stripping away its natural flavors and leaving a flat, unremarkable cup that fails to capture the essence of high-quality tea.

3. Swiss Water Process (Used for Coffee)

Popular for decaffeinating coffee beans, this method uses water, osmosis, and carbon filtration to remove caffeine. While it’s a solvent-free technique, the Swiss Water Process is rarely used for tea. Why? Water immersion can wash away the tea’s essential oils and delicate flavor compounds, significantly diminishing its natural taste and aroma.

4. Supercritical CO₂ Decaffeination 👑

The CO₂ decaffeination method is the healthiest and most effective way to create decaf tea. This innovative process uses carbon dioxide, a natural and food-safe compound, in its supercritical state—a unique phase where CO₂ behaves like both a gas and a liquid. This allows it to diffuse through solid tea leaves while selectively removing caffeine, leaving the tea’s vibrant aromas and nuanced flavors beautifully intact. Unlike chemical-based methods, this clean extraction leaves no harmful residues, making each cup safe and pure. In addition to delivering exceptional taste and peace of mind, CO₂ is recyclable and environmentally responsible, making it the ideal choice for conscientious tea lovers who care about their health—and the planet.

At de-, we’ve perfected our proprietary CO₂ decaffeination method preserving the tea’s delicate complexity, so you can enjoy a real, satisfying cup anytime, even before bed. Just 15-20mg of caffeine per cup—that’s 1/4 of regular tea, 1/7 of coffee, and half a soda—with no compromise on flavor.

With our de- teas, you’re not just sipping on low caffeine tea—you’re supporting a sustainable, health-conscious approach to enjoying life’s little luxuries.