Did you see any data on natural variability -- that is, compare the caffeine content in tea from two different bushes on the same planation; from different plantations (on different soils, different altitude, etc.)?
What makes tea white/green/oolong/black is just post-harvest thermal processing and it seems likely that the caffeine content is determined at the plant level.
Did you see any data on natural variability -- that is, compare the caffeine content in tea from two different bushes on the same planation; from different plantations (on different soils, different altitude, etc.)?
Don't think so. It'd be a good study to run, but a bit challenging: even if you buy from a specific plantation, I think they tend to blend or mix leaves from various bushes, so getting the leaves would be more of a challenge than normal.
...What makes tea white/green/oolong/black is just post-harvest thermal processing and it seems likely that
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