date:Nov 13, 2018
whether this held any truth, as little was known about its chemical composition and structural makeup.
In 2017, four billion gallons of tea was consumed in the US, according to the Tea Association of the USA and 18 percent of that was decaffeinated tea. Manufacturers use supercritical carbon dioxide or hot water treatments to produce decaffeinated tea, which may affect the flavor of the beverage, as well as destroy several of its beneficial compounds.
The antioxidant compounds, called flavono