Tea Stop Premium Organic Black Decaffeinated Tea

Fresh, Smooth with notes of oak barrel, Fresh hay and ending with roasted malts, Tea Stop's Premium Organic Black Decaffeinated Tea, is an enjoyable experience decaf tea drinker and lovers of black tea. This Premium Organic Black Decaffeinated Tea comes from the Darjeeling Tea Region, known for producing, 'The Champagne of Teas in India'. Darjeeling is located at the foot of the Himalayan Mountains. Darjeeling tea plants consist of a mixed genetic makeup of Assamica x Sinensis (China bush) varietals giving them desirable traits from both varietals such as flavour, yields and resistance to pests and diseases. The first experimental nurseries were first established in Darjeeling in 1841. Chinese tea varietals were grown in Darjeeling because of its high altitude, cool and dry air with regular mist that would roll into the region. This Tea provides a Fresh, Smooth Premium Flavour with notes of oak barrel, Fresh hay and ending with roasted malts, perfect to be enjoyed black or with milk. Region: India, West Bengal, Darjeeling Tea Varietal: (Hybrid Varietal) Camellia Sinensis Var. Sinensis × Camellia Sinensis Var. Assamica Tea Type: Black Tea Tea Grade: Broken Pekoe Souchong (BPS) Decaffeination Process: CO² Pressurised 100% Pure (Certified) Organic Loose leaf Tea The Decaffeination Process use is called CO² Decaffeination. How it works is; first the tea leaves are moistened to ready the leaves for caffeine extraction. Second the tea is placed into a pressurised chamber. The pressure chamber is filled with Liquid CO² reaching pressures of 𝟑,𝟔𝟕𝟒 𝐩𝐬𝐢 to 𝟓,𝟏𝟒𝟒 𝐩𝐬I (250 to 350 time Standard Atmospheric Pressure). The chamber is heated to turn the Liquid CO² into a Supercritical Fluid State (CO² acts like a gas and a liquid). Caffeine molecules bond to the Supercritical Fluid CO² thus removing caffeine from the tea leaving flavour compound and antioxidants intact. The caffeine bonded Supercritical Fluid CO² is pumped into anther chamber where it returns to a gas state, this causes the caffeine molecules to loose their bond with the CO² gas. This method of decaffeination is favoured because it is uses water and naturally occurring carbon dioxide, completely avoiding harsh chemical solvents thus making it suitable for organic certification. It also is able to allow the tea to retain its original flavour, aroma and health benefits. The CO² is recaptured, pressurised and reused in the next batch thus making the process environmentally friendly. **Organic** | **Vegan** | **Gluten-free** **Sugar-free** | **Decaf**