Thanks for the faqs
I think this explaines my Typhoo vs. espresso experience:
By means of comparison, a 7 oz cup of coffee has the following
caffeine (mg) amounts, according to Bunker and McWilliams in J.
Am. Diet. 74:28-32, 1979:
Drip 115-175
Espresso 100mg of caffeine
1 serving (1.5-2oz)
Brewed 80-135
Instant 65-100
Decaf, brewed 3-4
Decaf, instant 2-3
Tea, iced (12 ozs.) 70
Tea, brewed, imported 60
Tea, brewed, U.S. 40
Tea, instant 30
Mate 25-150mg
The variability in the amount of caffeine in a cup of coffee or tea is relatively large even if prepared by the same person using the same equipment and ingredients day after day.
Reference Variability in caffeine consumption from coffee and tea: Possible significance for epidemiological studies by B. Stavric, R. Klassen, B. Watkinson, K. Karpinski, R. Stapley, and P. Fried in "Foundations of Chemical Toxicology", Volume 26, number 2, pp. 111-118, 1988 and an easy to read overview, Looking for the Perfect Brew by S. Eisenberg, "Science News", Volume 133,
April 16, 1988, pp. 252-253.
Quote from the lab manual:
Caffeine is present in tea leaves and in coffee to the
alkaloids, theobromine and theophylline. These last two
relax the smooth muscles where caffeine stimulates the
heart and respiratory systems.
A brewed cup of imported tea yields 60 mg. of caffine (and in the case of Typhoo, I suspect even more)
I was using two bags in a pot. and the presence of theobromine and theophylline in tea help explain the absnece of coffee jitters.
This confirms my long time argument that there is less caffine in a shot of espresso than an 8oz cup of coffee.
My Chinese neighbor here @ WTC advises that a the green tea of choice is from her region Hangzhou. A local brand "Long Jing" from the county of the same name (means : "Dragon Well") is one of the finest in the country. It comes in various grades : "special" (at the top) and then 1st thru 5th. Special may cost up to $200.00 for 1 oz. - freshness is highly prized. Even picked off a live plant and dried (very lightly) by frying (w/o oil) in a wok. At work she puts loose leaves (aprox 1 tea bag amount or small palm-full) in a mug and runs hot water over them and then re adds hot water up to three times (should cover one afternoons time). My first drink was today and this process works fine (on cup two now). She also suggests these brands : Biluo Chun and Xinyang Maojian and this teapot .
It beats to hell my Arizona GT habit which boasts the flwg ingredients : premium brewed green tea using filtered water, high fructose corn syrup (YUK), sugar(YUK), honey, citric acid, natural flavord, ginseng extract, ascorbic acid.
|
Espresso 100mg of caffeine 1 serving (1.5-2oz)
Brewed 80-135
Instant 65-100
Decaf, brewed 3-4
Decaf, instant 2-3
Tea, iced (12 ozs.) 70
Tea, brewed, imported 60
Tea, brewed, U.S. 40
Tea, instant 30
Mate 25-150mg
The variability in the amount of caffeine in a cup of coffee or tea is relatively large even if prepared by the same person using the same equipment and ingredients day after day.
Reference Variability in caffeine consumption from coffee and tea: Possible significance for epidemiological studies by B. Stavric, R. Klassen, B. Watkinson, K. Karpinski, R. Stapley, and P. Fried in "Foundations of Chemical Toxicology", Volume 26, number 2, pp. 111-118, 1988 and an easy to read overview, Looking for the Perfect Brew by S. Eisenberg, "Science News", Volume 133, April 16, 1988, pp. 252-253.
Quote from the lab manual:
Caffeine is present in tea leaves and in coffee to the alkaloids, theobromine and theophylline. These last two relax the smooth muscles where caffeine stimulates the heart and respiratory systems.
A brewed cup of imported tea yields 60 mg. of caffine (and in the case of Typhoo, I suspect even more)
I was using two bags in a pot. and the presence of theobromine and theophylline in tea help explain the absnece of coffee jitters.
This confirms my long time argument that there is less caffine in a shot of espresso than an 8oz cup of coffee.
- steve 3-07-2001 9:25 pm
My Chinese neighbor here @ WTC advises that a the green tea of choice is from her region Hangzhou. A local brand "Long Jing" from the county of the same name (means : "Dragon Well") is one of the finest in the country. It comes in various grades : "special" (at the top) and then 1st thru 5th. Special may cost up to $200.00 for 1 oz. - freshness is highly prized. Even picked off a live plant and dried (very lightly) by frying (w/o oil) in a wok. At work she puts loose leaves (aprox 1 tea bag amount or small palm-full) in a mug and runs hot water over them and then re adds hot water up to three times (should cover one afternoons time). My first drink was today and this process works fine (on cup two now). She also suggests these brands : Biluo Chun and Xinyang Maojian and this teapot .
It beats to hell my Arizona GT habit which boasts the flwg ingredients : premium brewed green tea using filtered water, high fructose corn syrup (YUK), sugar(YUK), honey, citric acid, natural flavord, ginseng extract, ascorbic acid.
- bill 3-08-2001 10:15 pm [add a comment]