Caffeine Consumption from Drinking Tea in Chinese “Dim Sum” Meal

Abstract

Background:

Tea is a common beverage containing caffeine. Caffeine content can be found on labels of prepacked beverages. Chinese meal usually is served with tea. Little is known about caffeine consumption during a Chinese meal. This study determined the amount of caffeine consumed from drinking Chinese tea in a Chinese meal.

Materials and Methods:

Puerh tea (a kind of black tea) was prepared by simulating a dim sum meal. Six cups (90 mL each) of tea were poured from a teapot after brewing for 5, 15, 25, 35, 45, and 55 minutes, respectively. The teapot was refilled with boiling water at 40 minutes after pouring four cups of tea. Tea was extracted from each cup to determine its caffeine concentration using mass spectrometry. A strong taste Puerh tea was prepared using more tea leaves. Silver Peony (a kind of white tea) and Teh Kuan Yin (a kind of oolong tea) were also prepared and caffeine concentration was quantified in this experiment.

Results:

Caffeine content increased gradually from the first cup (5 minutes) to the fourth cup (35 minutes) followed by a drop after water refill (45 minutes) and the caffeine content increased again (55 minutes). The total caffeine from 540 mL of regular taste Puerh tea was 210.21 ± 17.34 mg. Strong taste Puerh tea gave 359.67 ± 39.86 mg caffeine. Silver Peony had similar amount of caffeine (212.78 ± 32.38 mg) and Teh Kuan Yin had the lowest caffeine content (95.76 ± 6.69 mg).

Conclusions:

Caffeine consumed in a Chinese meal depends on the preferred taste and types of Chinese tea selected.