A study of caffeine in tea. I. A new spectrophotometric micro-method. II. Concentration of caffeine in various strengths, brands, blends, and types of teas

A new spectrophotometric micro-method for the determination of caffeine in tea is described. This method is then used to evaluate the caffeine content of a variety of brands and blends of bagged and loose hot tea prepared in different strengths and by different brewing methods. In addition, the caffeine content of instant tea, ice tea, and Mr. Coffee automatic tea is evaluated.