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The information in the archive was published by MAFF, Department of Health and the Scottish Executive before April 1st 2000 when the Food Standards Agency was established.

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Food Surveillance Information Sheet


Food Surveillance Information Sheet Number 103

TABLE 2a: Concentrations of caffeine, theobromine and theophylline in tea products.
Product type
Number of samples
Caffeine (mg/l)
Theobromine (mg/l)
Theophylline (mg/l)


Mean

Median

Range

Mean

Median

Range

Mean

Median

Range

Bags

14

326

325

245-430 (14)a

22

21

10-31 (14)a

1.2

1.5

ND-2.0 (12)a

Loose

3

102

105

95-105 (3)a

6.7

7.0

6.0-7.0 (3)a

0.4

0.5

0.3-0.5 (3)a

Decaffeinated/ low caffeine bags

3

50

20

5.0-125 (3)a

18.8

15.0

15.0-26.5 (3)a

1.3

1.5

1.0-1.5 (3)a

Instant

3

585

565

560-630 (3)a

31

33

26-33 (3)a

2.8

2.5

2.5-3.5 (3)a

Miscellaneousb

3

96

80

20-189 (3)a

4.5

4.0

1.5-8.0 (3)a

0.3

0.2

ND-0.5 (2)a

Notes:
a Number of samples with detectable concentrations.
b Included two instant tea preparations and an iced tea drink. For details see Annex A.
Tea infusions were prepared by a standard method based on one tea bag or 1.6 g of loose tea/instant tea and 200 ml of boiling water.
ND: Not detected (limits of detection: caffeine, 0.2 mg/l; theobromine, 0.1 mg/l; theophylline, 0.1 mg/l)

Other tables of results


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These pages were last updated on 27 March 1997

 
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