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P. Allen. More than likely much of the polyphenol activity will be destroyed if the bancha or kukicha is pan roasted. That is why there is a higher catechin level in unroased Green Tea. However, if you are sensitive to the caffeine you can simply purchase DECAFINATED green tea. But this is not without a catch. There are two accepted methods of decaffeination in the United States. One process uses a solvent, Ethyl Acetate, to remove the caffeine. The other process involves carbon dioxide - water and effervescence. According to the Salada Tea site: Green tea decaffeinated using Ehtyl Acetate retains only about thirty percent of EGCG and other catechins thought to be responsible for most of green tea's health benefits. However, green tea decaffeinated with carbon dioxide - water and effervescence retains about 95% of the original catechins.
Therefore make sure you find out from the manufacturer that the tea has been decaffeinated using the carbon dioxide (water) process.
I hope this helps,
In peace, Roy
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