All standard teas from the Camellias Sinensis will have caffeine in them.  Contrary to what people think, all varieties including black, green white and oolong have similar amounts. Bag teas generally have a little less than loose leaf. 

Unfortunately, the decaffeination process destroys most of the beneficial catechins. For those sensitive to caffeine that still want to fully leverage the antioxidants in freshly brewed tea – let your tea steep for 1-2 minutes then discard and resteep.  This will decrease the caffeine by about 50-70% with minimal effects on catechin content.

Herbal teas generally do not contain caffeine and theoretically should be “good” for us, although I have not seen much hard science to support this.  Real teas usually have 1/3 to ½ of the caffeine content of typical brewed coffee.

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