Simply put, caffeine is a naturally occurring stimulant that helps increase alertness and attention. You’ll find it coursing through our trusted pal, the camelia sinensis (also known as the tea bush) making all ‘true’ teas caffeinated! Find out more about what makes a tea, a tea here.

To decaffeinate something means to literally strip the naturally occurring caffeine from it – in our case, tea! This can be done chemically or with more natural methods using CO2 (our preferred method) – so you can enjoy a mug first thing in the morning, or last thing at night.

Yep, that’s right. For a long time, decaffeination meant using chemical solvents like methylene chloride and ethyl acetate (gosh, look at us with the big words!) which bind to caffeine and then can be removed together. While this process only leaves trace amounts behind, we’re not fond of the idea of using the same stuff that’s in paints, varnishes & perfumes on our top quality teas – so we don’t!

Ooh, we know this one! That's the method we use. Did someone say time for a super fun science explanation!? We’ll need a bit more room to fully geek out – we’ll crack out the whiteboard and get our wildest marker pens ready. When you’re ready to learn more about the CO2 method, click here.

Over 98% of the caffeine gets removed from the tea leaves – and that 2% is basically a buffer, just in case of variation in the harvest. This tiny percentage makes decaf different from a ‘naturally’ caffeine free drink. For the average tea lover, that 2% is negligible as it’s so low you likely wouldn’t feel any impact so you can enjoy a mug first thing in the morning, or last thing at night. Suffer from a caffeine allergy? Take a look at our caffeine free range for a 100% caffeine free experience.

All true teas (that’s anything that comes from the camelia sinensis plant) will contain caffeine - but the process they go through, as well as where it’s grown and how it’s brewed, will also have an impact. Generally speaking, your average cup of black tea will have around 75mg, whereas green teas contain nearer 30mg. Coffees clock in higher, from 95-200mg depending on how they’ve been prepared. And decaf tea? Well, that’s around 2mg. Pretty impressive, right?

Ah, the million pound question! Decaffeination will always have an impact on flavour – you’re meddling on a molecular level, after all. But fear not, your brew will taste just as good as our teas always do - thanks to the mighty tastebuds of teapigs co-founder and tea taster, Louise! Using her powers of tea blending wizardry, Lou’s formulated a brand new blend of Kenyan and Ceylon black teas which still taste rich, bold, and malty. It even works brilliantly with milk - total magic.