Frequently Asked Questions

The brewing time is decisive for the effect of black tea.

If the tea is left to steep for only 2-3 minutes, it tends to have a stimulating effect, as initially most of the caffeine is released from the leaves.

After 4-5 minutes, the tea has a calming effect (both on the central nervous system and on the gastrointestinal tract), as the tannins, which weaken the caffeine effect, have now also been dissolved.

The caffeine in tea, which was discovered about 180 years ago, was initially called “theine”. Chemically, however, the caffeine in tea is identical to the caffeine in coffee. However, the caffeine in tea is not present in free form as in coffee, but in bound form. In tea, the caffeine is bound to amino acids and tannins, which leads to a different effect.

The caffeine in tea causes a continuous, mild stimulation that lasts longer than with coffee. This is partly explained by the aforementioned binding of caffeine to other tea ingredients, but also by the lower caffeine content per cup compared to coffee. A cup of coffee contains about 30-60% more caffeine than a cup of tea.

We work directly and intensively with our suppliers in the various growing regions and also demand compliance with strict standards with regard to plant protection products. However, the climatic and structural conditions in the growing countries are very different, so unfortunately it is not possible to completely avoid the use of pesticides.

By examining every single incoming product in our state-of-the-art laboratory, we ensure that all the teas we process contain residues that are harmless to health. In doing so, we usually fall many times below the already strict limits set by the legislator for tea in the so-called Maximum Residue Level Ordinance (Rückstands-Höchstmengen-Verordnung). If a product does not meet our strict requirements, it is rejected.