Theine: learn the difference between theine and caffeine

Theine and caffeine. Two terms that can sometimes be confusing. It’s clear that “caffeine” comes from “coffee” and “theine” from “tea”. We often talk about the caffeine content in coffee and theine in tea.

But we also hear that tea contains caffeine. And that’s where the question arises: are caffeine and theine the same thing? What is the difference between theine and caffeine? And, in fact, what is theine?

In this post, we answer all your questions about theine and caffeine, why both terms are used, and what they refer to.

Theine and caffeine: same molecule, different effect

It’s important to know that, chemically speaking, caffeine and theine are the same molecule. Caffeine was discovered in 1819 by a young German chemist who was studying the chemical composition of coffee.

The substance he isolated (an alkaloid from the xanthine group, a crystalline solid, white and bitter, with stimulating properties on the central nervous system) was named “Kaffein” (caffeine in English).

When it appears in other plants, caffeine may be referred to by other names: guaranine (in guaraná), mateine (in yerba mate), or theine (in tea), which is the one we’re interested in here. Caffeine also occurs naturally in cocoa, although there isn’t a specific term for it: it’s still called caffeine (even though “chocolaine” or “cacaotine” would sound pretty tempting).

So, if we ask whether tea contains caffeine, the answer is yes. Tea contains theine and has a stimulating effect.

That said, we can add a small nuance: “yes, but”. Because it comes from a different plant, the body doesn’t absorb it in the same way when it comes from tea as when it comes from coffee.

Caffeine (found in coffee beans produced by coffee plants, shrubs of the genus Coffea) is highly bioavailable: it enters the bloodstream quickly through the stomach. That’s why its effect tends to feel more immediate.

By contrast, theine (found in the leaves of Camellia sinensis) is absorbed more slowly and progressively, partly because tea tannins can delay its absorption. This helps explain why, for many people, coffee’s “energy peak” feels faster, while tea’s is perceived as smoother and more sustained.

In general, caffeine is felt most strongly during the first hour after intake and then gradually wears off. Theine, on the other hand, often provides a more gradual and longer-lasting boost (around 4 to 6 hours, depending on the person, the dose, and the brewing method). That’s why it can be useful to understand the difference between theine and caffeine based on your routine (work, study, exercise) and your sensitivity to caffeine.

Let’s now take a look, as a general guide, at how theine levels can vary depending on the types of tea you drink.

Theine: tea types and theine content

Pinpointing the exact level of theine in a tea isn’t simple, because it depends on factors such as origin, processing method (no oxidation, partial oxidation, or full oxidation), and the leaf grade used (buds, first leaves, etc.). Still, this table works as a practical guide:

It’s worth noting that Black Tea is often considered the tea with the highest theine content. If you’re looking for a stimulating drink in the morning, it’s one of the best choices.

Its higher theine content is often linked to the oxidation process. This is the case for Assam tea (from the Indian province of the same name) and some Kenyan teas, as well as bold blends such as Strong English Breakfast, Irish Blend and Royal British Blend.

Still, theine levels don’t depend only on “being black tea”: cultivar, harvest and leaf grade also play a role. If you love black tea but want a lower theine option, you can choose varieties such as Darjeeling teas or go for decaffeinated tea.

Next, we have Oolong Tea (Blue Tea), made through partial oxidation. It tends to have a moderate theine content and a lighter, sweeter, floral profile depending on the variety.

Red Tea (Pu Erh) usually contains less theine. Within this category, you’ll also notice differences: for example, Pu Erh Royal Palace Organic may contain more theine than Pu Erh Original.

Green Tea is often among the lowest in theine, as oxidation is prevented through a quick heat treatment. Even so, there are nuances: Gyokuro typically has more theine than Kukicha, for example.

Finally, White Tea is often considered the tea with the least theine, because its processing is minimal (withering and drying, no oxidation). Even here, there are differences: Silver Needles (made only from buds) typically contains more theine than Pai Mu Tan (made from buds and the first two leaves).

A special mention goes to Matcha Tea: because it’s whole leaf ground into a fine powder, you consume the tea leaf’s full components, including its theine, along with antioxidants, vitamins and minerals. At Tea Shop you’ll find it in its pure form and in flavoured options—perfect for infusions or Matcha Latte.

Tea without theine: all the flavour of tea, with less theine

There is no tea without theine in nature: theine is naturally present in the leaves of Camellia sinensis.

However, in stores you can find decaffeinated tea (also called decaf tea)—tea whose theine has been reduced or removed through specific processes.

How is caffeine removed from coffee? Or, in our case, theine from tea?

In many countries, different decaffeination methods are used. Some rely on authorised solvents (such as carbon dioxide, ethyl acetate or methylene chloride), while others use more natural processes. Although these compounds are removed before packaging, it’s normal for some people to prefer methods that avoid solvents.

At Tea Shop we offer black teas that are decaffeinated exclusively through a natural process, using a pressurised washing method that removes up to 99% of theine from the leaves.

And if what you want is a cup of green tea with less caffeine, here’s a simple at-home trick:

• Brew a first infusion for 50–60 seconds, discard that first water, then brew a second infusion following your usual parameters (generally around 2 minutes at 75 °C).

This way you’ll reduce most of the theine content without giving up the flavour or the benefits of green tea.