Teacaffeine

Teacaffeine is a neologism that refers to the caffeine content delivered by drinking tea. In common usage, it denotes the caffeine dose associated with a cup of tea rather than an independent caffeine compound.

Caffeine levels in tea vary by type and preparation. Black tea tends to have higher caffeine than green or white tea; oolong sits between. Brewing time and water temperature influence extraction; longer infusions yield more caffeine. Tea leaves may contain 2-5% caffeine by weight; an 8-ounce cup typically provides about 14-70 mg, with values widely reported. Matcha and other powdered teas can deliver higher amounts per serving because the whole leaf is consumed instead of steeped.

Caffeine from tea is absorbed and metabolized similarly to caffeine from other sources. The presence of the amino acid L-theanine in tea can modulate caffeine's effects, sometimes reducing jitters and promoting a calmer alertness. Moderate intake is considered safe for most adults; higher intake may cause insomnia, headaches, or heart palpitations in sensitive individuals. Pregnant individuals are often advised to limit caffeine intake.

Compared to coffee, tea generally contains less caffeine per typical serving, though certain teas and preparations may rival a cup of coffee. Tea also contains polyphenols and flavonoids that contribute to health effects.

The phrase teacaffeine is used more in consumer writing or marketing than in scientific literature; caffeine from tea is better described as caffeine content in tea.