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Bruce, You are correct to point out that all of the teas that both you and I listed are from the same plant. No correction is needed here.
The differing amounts of caffeine in the listed varieties is due to both the PART of the tea bush being used, as wll as the way that paet was dried and/or prepared, along with method by which it was cooked.
You will recall in my post I used the words "In General" in my discussion about the varieites of teas. That in itself would get me off the hook about a discussion of speciifc differences, which I
did not feel was warrented.
Secondly the reason why green tea has less caffeine than black is due to the well fact that green tea, after being picked is STEAMED first, then dried. This neutralizes both the acid tannins as well as the caffeine -- both yin. Black tea, on the other hand, is picked and dried without being cooked. During the drying process the acids are retained within the leaves but upon rehydration are re-released into the tea water, along with bitter tannins.
Both the green and black tea under this discussion are referring to the leaves only. Leaves are more yin than the twigs. Therefore the twig portion of the tea bush is more yang and has less caffeine, but this amount is negligable. However, once the twigs are dry roasted, the caffeine portion is further reduced (more yang), but along with all this cooking so are the imporant flavinoids, vitamins, and antioxidnat compounds (as well as the natural floride that increases bone density and re-mineralization of tooth calcium.)
In giving out specific food suggestions for specific problems one needs to take into account a variety of factors about the individual asking for advice. Here is where my 35 years as a practicing herbalist best pays off in this forum.
When preparing tea, all herbalists use this general rule of thumb:
"Most herbal preparations call for one-half ounce of dry herbs to one pint of water for adults (children 1/2 to 1/4 the amount depending on age), or one tablespoon of dry herbs to 1 1/2 cups of water. Fresh herbs may also be used, but be sure to bruise first in a mortal with pestle. All herbs are gently simmmered. Flowers, leaves, stems, and branches are cooked from 5 to 15 minutes, depending upon strength desired. Barks, roots, and seeds (crush first) are cooked longer, up to 1/2 hour. Never boil pine needles or pine bark as it kills it sporperties [this goes for ginger root as well]. LOnger cooking requires more water. Metal vessels are never used. Procelain, glass, enamel, or clay pots are preferred. Medicinal preparations are usually taken once in the morning on an empty stomach, and once at night before retiring." (page 66 from my book Resurrecting the Herbal Tradition with Yin and Yang).
I hope this information is specific enough for you. Thank you for your "corrections."
In peace, Roy
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