Investigating Caffeine Content in Major Chinese Tea Types

TCE

The Chemical Educator

ISSN: 1430-4171 (electronic version)

Table of Contents

Abstract Volume 23 (2018) pp 198-202

Investigating Caffeine Content in Major Chinese Tea Types

Cynthia L. McManus, Khalisha A. Emmanuel, and Li Cai*

University of South Carolina Lancaster, 476 Hubbard Drive, Lancaster, SC 29720, caili@mailbox.sc.edu
Received July 27, 2018. Accepted September 19, 2018.

Published: 21 September 2018

Abstract. The caffeine content of various Chinese tea brands, representing the major Chinese tea types, is investigated and revealed herein. This summer project represents a perfect combination of a student lab experiment in organic chemistry and independent research/directed study. It is also a great example of enriching the undergraduate experience via early exposure to scientific research.

Key Words: Laboratories and Demonstrations; organic chemistry; Chinese tea; extraction; caffeine

(*) Corresponding author. (E-mail: caili@mailbox.sc.edu )

Article in PDF format (1650 KB) HTML format

Supporting Materials:

Experimental procedure and instructor’s note for further purification of caffeine by sublimation. (362 KB)