Since the 1980’s it has been technologically possible to remove the caffeine from tea.
There is several different approaches how to remove caffeine from the leaves.
Either carbon dioxide or ethyl acetate are being used for this process, whereof the use of ethyl acetate is considered the best method.
Unfortunately, the flavour of the tea leaves are changed a bit by this process, which is why flavouring is often added afterwards.
This is not the case with this Ceylon however, where it has even been possible to keep the large size of the tea leaves.

Recommended preparation: 100°C water/ 10 g. per liter water.

Time: 7 minutes