All the goodness of organic green tea without the caffeine! Our organic and Fair Trade Certified Decaf Tropical Green Tea uses the same green tea base as our Decaf Green Tea with a wonderful tropical explosion of flavors layered on top. Think mangos and papaya! Because this tea is decaffeinated using a state-of-the art carbon dioxide (CO2) decaffeination process, the vegetal flavor of the organic loose tea comes through nicely. Also, CO2 decaffeination does not involve the use of harmful chemicals, so the resulting product is simply a healthy cup of organic decaf tea with most of the caffeine removed!
Ingredients: organic Indian decaf green tea, organic calendula petals, and natural tropical flavors
Serving Size: one teaspoon per 8 oz cup of water
Aubrey Says: A light-bodied decaffeinated green tea that has little bitterness. Be sure to brew with 180° F water, as I find this green tea to be particularly sensitive to water temperature. Or make a knock out iced tea using the cold brew method.
Jeremy Says: A summer breeze! A decaffeinated green tea with a full green tea flavor and aroma plus a tropical punch.
Posted by Maria on 16th Feb 2017
This is the best tropical tea I have ever tasted. It just the right amount of fruit taste without being overbearing. You can see the pieces of fruit in the tea leaves. I can't wait to have it in the summer as ice tea. Very refreshing and you don't even a sweetener.
Posted by Kara on 17th Jan 2016
I love the delicate fruitiness of this tropical-flavored tea. I keep coming back for more and more. And since it's decaf it's nice to be able to drink it anytime of the day. Luscious!
Posted by Yen-Wen C. on 2nd Mar 2014
The sweet aroma slowly came to my nose when the hot water hits the leaves.... I truly enjoy the experience! The tea doesn't really need sweetener. It has just the right amount of tropical flavor. Beautiful taste!
I love it!!
Posted by Lynne' on 19th Dec 2013
Not only does it smell good, it tastes divine. No need to sweeten, the tropical flavor lends plenty of sweetness.
Posted by John R Lee on 16th Jul 2012
This is one of the best DECAF Green Teas that I have ever brewed.
It is really great with 1 heaping teaspoon.
Try adding Natural Honey as a sweetener
We at Arbor Teas firmly believe that tea should be brewed to suit your personal taste. With that being said, here are some recommendations to get you started, but please remember you can make adjustments based on your own personal taste.
There are three main considerations when brewing tea: quantity of tea, water temperature and steeping time.
Quantity of tea: one teaspoon per 8 oz cup of water
Water temperature: use water that has been heated until bubbles begin to form on the bottom of the pot (180° F)
Steeping time: 2-3 minutes
Tip #1: Use fresh water whenever possible - water that has been sitting in your kettle overnight may impart a flat or stale taste to your tea. Be careful not to boil your water for too long. Over boiled water can sometimes impart an unwanted taste.
Tip #2: Keep in mind that brewing your tea for too long can extract undesirable bitterness from the leaves, so steeping time matters! For a stronger brew, don’t steep longer, just use more tea.
Learn more from our How To Guides on how to brew loose leaf tea, how to make iced tea, and how to make tea lattes. And don’t forget to check out our Eco-Brewing Tips, too!
Arbor Teas uses the Carbon Dioxide (CO2) method for all of its organic decaffeinated teas. We feel that this is the safest form of decaffeination, while retaining the greatest flavor and health benefits. According to “tea technologist” Nigel Melican, tea decaffeinated using the CO2 method retains 92 percent of its polyphenols (!) compared to tea decaffeinated using the ethyl acetate process which only retains 18 percent. (Reference: “Caffeine and Tea: Myth and Reality” by Nigel Melican. February 6, 2008, http://chadao.blogspot.com)
There are five significant components found in all tea from the plant camellia sinensis: essential oils, which are the source of tea’s delicious flavor and aroma; polyphenols, which are antioxidants that provide the tea’s brisk flavor and many of its health benefits; phytonutrients, which are small amounts of vitamins, minerals, and amino acids including L-theanine (a very rare molecule that has been found in only three sources including camellia sinensis!) ; enzymes; and methylxanthines, which are a family of alkaloids that include caffeine. Each of these components work differently in the human body and a full description is best left to a medical journal. However, recent research exploring the potential health attributes of tea is leading many scientists to agree that tea, may contribute positively to a healthy lifestyle.
Some research comparing different types of tea has shown that the manufacturing process does affect the level of antioxidants present in the final tea leaf. According to a 2006 review of the beneficial effects of green tea in the Journal of American College of Nutrition, when comparing dry leaves, unoxidized green tea retains more antioxidants than black, oolong, or pu-erh. The catechin (or antioxidant) that displays the greatest increase in green tea when compared to the black, oolong and pu-erh is EGCG (epigallocatechin-3-gallate). (Reference: "Beneficial Effects of Green Tea - A Review" Journal of the American College of Nutrition, Vol 25, No 2 (2006))
For a more in-depth discussion of Tea and Health Benefits check here.
For a more in-depth discussion of Tea and Caffeine check here.