We thoroughly scrutinize our decaffeinated teas to ensure that they stand up to Canadian Quality specifications. All of our decaffs are processed using the Co2 Process. The advantage of this decaffeination process is that no chemical solvents are used to remove the caffeine. Also, using the naturally occurring Co2 in a circulation process which carefully uses high pressure and temperature to extract the caffeine, the origin distinct character of the tea is retained in the cup. There is a slight change in the character of the tea due to the process but the end result is an uncompromising cup of tea with no chemical overtones.
We use a blend of various Ceylon teas for our decaffeinated English Breakfast because we feel these teas give us the character we are looking for - flavoury and satisfying tea. Also we have found that Ceylon tea retains it's character under Co2 decaffeination process much better that other origin teas.
Typically, the quality of tea is judged by hundreds of the tea tasters around the world. On a weekly basis raucous lively auctions are held in various producing countries where world prices are set. Tasters are looking for similar characteristics, so in the matter of a few seconds the value of the tea is established according to supply and demand functions and quality gradients.