Abstract
The caffeine content of made teas was influenced by seasonal, genetic, agronomic and cultural factors. The highest levels of caffeine were produced during the peak harvesting season when shoot growth rate was most rapid. Teas produced in the offseason contained about 50% less caffeine. The caffeine content of four clones varied by about 35% and varied in response to nitrogen fertiliser application, although, generally, caffeine levels increased with increasing N rate. The concentration of caffeine in the different shoot components varied markedly, being much higher in younger tissue and in leaf tissue than in stem tissue. A coarser plucking standard would result in a tea lower in caffeine content than tea produced from small shoots.
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