
Can caffeine be rinsed from tea?
For individuals sensitive to caffeine yet passionate about tea, a common piece of advice often circulates: rinse the tea leaves with hot water for 30 seconds before brewing to reduce caffeine content. While this method may seem logical at first glance, scientific research proves otherwise.
I was recently asked about this practice again by a customer, and, uncertain of the definitive answer, I turned to industry expert Nigel Melican, a veteran in the tea industry, founder of the U.S. League of Tea Growers, and current honorary chair at the Tea Research Association of India. Melican directed me to an article published nearly eight years ago, in Food Research International (Vol. 29).
The study, conducted in Canada by Monique Hicks, Peggy Hsieh, and Leonard Bell, examined caffeine extraction in tea using High-Performance Liquid Chromatography (HPLC). Researchers analyzed six different teas—three in teabag form and three as loose-leaf—measuring how much caffeine was removed over time. The results debunk the popular notion that a brief rinse can significantly lower caffeine levels.
Here’s what the data revealed:
- 30 seconds: 9% caffeine removed
- 1 minute: 18% caffeine removed
- 2 minutes: 34% caffeine removed
- 3 minutes: 48% caffeine removed
- 4 minutes: 60% caffeine removed
- 5 minutes: 69% caffeine removed
- 10 minutes: 92% caffeine removed
- 15 minutes: 100% caffeine removed
What This Means for Your Cup of Tea
A quick 30-second rinse removes only 9% of the caffeine, leaving a substantial 91% still in the leaves. To reduce caffeine by even half, one would need to steep the leaves for at least 3 to 4 minutes and discard —by which point most of the tea's flavor and character would be lost. And for complete caffeine removal (100%), a 15-minute steep would be required, rendering the tea virtually undrinkable.
In light of these findings, the notion that rinsing tea significantly reduces caffeine content is a myth—one that has spread widely despite scientific evidence proving otherwise. As Melican notes, multiple studies confirm the same conclusion: this practice is not an effective caffeine-reduction method.

The Broader Caffeine Misconceptions
This misconception about caffeine extraction is part of a larger set of myths surrounding tea, including the widely held belief that black tea contains more caffeine than green or white tea. In reality, caffeine levels in tea vary based on cultivar, processing, and brewing parameters, rather than simply by tea type.
For those looking to minimize caffeine intake while still enjoying tea, choosing naturally lower-caffeine teas (such as certain white like Nan Mei or Japanese green teas like Kukicha and Houjicha ) or opting for caffeine-free herbal blends is a more reliable approach than attempting to "wash away" caffeine with a quick rinse.
Science leaves little room for doubt: if you are looking to significantly reduce caffeine, rinsing tea leaves is not the answer. Instead, understanding tea selection and infusion techniques will lead to a more satisfying and effective way to manage caffeine intake.