If you brew your tea by the pot with steeping rather than gravity filter (yes, some people use gravity filtering like the automatic drip for coffee in order to brew tea), you can brew any tea to be decaffeinated by about 80%.
Warm your brewing pot with boiling water and in the meantime place the amount of tea you'd normally use for an entire pot plus 50% more of it to a tea saucer and set aside.
Toss the water from the pot then add the tea to it; top it off with fresh hot water at the proper temperature for your tea type (although most herbals such as peppermint, lavendar and red "tea" can be brewed at a rolling boil, actually tea does not like such a high temperature and the water should be below boiling to brew a tasty cup of proper tea so a good way to estimate this is to take your kettle to a whistling boil and remove it from the heat for 30 seconds before pouring for tea roughly at the proper temperature for brewing blacks; 45 seconds for oolongs and yerba, a minute for greens, and a minute 30 seconds for whites) then replace the water kettle back to the heat.
Stir the tea and water for 10-15 seconds, let steep another 10-15 seconds, stir again for another 10-15 seconds, then dump and strain out, catching the solids with a straining and being rid of the liquids.
Caffeine, being a volatile compoud, is heat sensitive, hence, the majority of the caffeine in tea or coffee is extracted within the first 30 seconds of exposure to hot water; this is the same sort of idea as the common knowledge that darker roasts of coffee, while stronger in flavour, paradoxically container less caffeine than lighter roasts.
Again, wait the proper time indicated above between removing the water from the heat and pouring over the tea, then top the pot as necessary and steep as normal.
Warm your brewing pot with boiling water and in the meantime place the amount of tea you'd normally use for an entire pot plus 50% more of it to a tea saucer and set aside.
Toss the water from the pot then add the tea to it; top it off with fresh hot water at the proper temperature for your tea type (although most herbals such as peppermint, lavendar and red "tea" can be brewed at a rolling boil, actually tea does not like such a high temperature and the water should be below boiling to brew a tasty cup of proper tea so a good way to estimate this is to take your kettle to a whistling boil and remove it from the heat for 30 seconds before pouring for tea roughly at the proper temperature for brewing blacks; 45 seconds for oolongs and yerba, a minute for greens, and a minute 30 seconds for whites) then replace the water kettle back to the heat.
Stir the tea and water for 10-15 seconds, let steep another 10-15 seconds, stir again for another 10-15 seconds, then dump and strain out, catching the solids with a straining and being rid of the liquids.
Caffeine, being a volatile compoud, is heat sensitive, hence, the majority of the caffeine in tea or coffee is extracted within the first 30 seconds of exposure to hot water; this is the same sort of idea as the common knowledge that darker roasts of coffee, while stronger in flavour, paradoxically container less caffeine than lighter roasts.
Again, wait the proper time indicated above between removing the water from the heat and pouring over the tea, then top the pot as necessary and steep as normal.
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