Does Chinese Tea Have High Caffeine? Understanding Levels by Type

January 11, 2026 •

4 min read

According to a 2004 British government study, the average cup of tea contains significantly less caffeine than a cup of brewed coffee, suggesting that the question of whether Chinese tea have high caffeine is more nuanced than it seems. The caffeine content is not uniform across all types and is affected by multiple factors during growth, processing, and brewing.

Quick Summary

The caffeine content in Chinese tea varies significantly based on its type, processing methods, and preparation style. Oxidation, fermentation, and brewing parameters all influence the final concentration, debunking the myth that all teas have uniform caffeine levels.

Key Points

Variety is Key: Caffeine levels in Chinese tea vary widely by type; they are not uniformly low or high.
Processing Matters: Oxidation and fermentation alter caffeine content. Less-processed tea (like green) can be surprisingly high, while fermented Pu-erh is often low.
Brewing is Control: You can significantly lower caffeine by using shorter steep times and slightly cooler water, or by rinsing the leaves before the main brew.
High-Caffeine Suspects: Younger leaf buds and shade-grown teas (like matcha) naturally contain more caffeine than older leaves.
Balanced Energy: Tea's caffeine is balanced by L-theanine, an amino acid that promotes a calm, focused state, unlike the jittery effect often associated with coffee.
Lowest Caffeine Options: Aged, ripe Pu-erh and some white teas typically contain the least caffeine, making them ideal for later in the day.

The Core Truth About Tea and Caffeine

All true teas—green, white, oolong, and black—come from the Camellia sinensis plant and therefore contain some caffeine. The amount, however, is not determined simply by the tea category but by a complex interplay of factors, including the specific varietal, harvest time, processing methods, and how the tea is brewed.

Factors Influencing Caffeine Levels

Understanding what affects caffeine content is key to managing your intake. It's not the color of the tea that dictates the final amount, but rather the following variables:

Tea Varietal: The Camellia sinensis var. sinensis varietal, native to China, generally has lower caffeine than the var. assamica used for most Indian teas.
Leaf Age: Younger leaves and buds found at the top of the plant contain higher levels of caffeine and antioxidants than the older, more mature leaves.
Processing: The manufacturing process, particularly oxidation and fermentation, can break down caffeine compounds. Less processed teas, like some greens and whites, can surprisingly retain high levels, while fermented teas like ripe Pu-erh may have lower amounts.
Brewing Parameters: How you prepare your tea is one of the most significant factors. Hotter water and longer steeping times extract more caffeine from the leaves.
Growing Conditions: Shade-grown teas, like Japanese matcha, produce more caffeine to compensate for less sunlight. Conversely, teas grown in misty, mountainous regions may have a lower caffeine content.

Caffeine Levels in Specific Chinese Teas

Chinese tea types offer a wide range of caffeine levels, catering to different preferences and sensitivities. Here’s a breakdown of some popular varieties.

Chinese Green Tea

Chinese green teas are unoxidized, which might lead some to believe they are very low in caffeine. While many are moderate, some varieties can be quite potent. For example, shade-grown Chinese greens can contain higher caffeine levels due to the growth process. Popular types like Longjing (Dragon Well) and Biluochun tend to have moderate caffeine, often around 15–30 mg per 8-ounce cup.

Chinese Black Tea

Unlike robust Indian black teas, Chinese black teas like Keemun (Qimen) or Dianhong are generally considered to have a more mellow caffeine profile. While fully oxidized, the specific processing of Chinese varieties results in lower caffeine content than their Indian counterparts. Estimates suggest they contain roughly 25–40 mg per 8-ounce cup, though this can vary.

Oolong Tea

Oolong is a semi-oxidized tea, placing its caffeine content typically between green and black teas. However, the exact level depends heavily on the degree of oxidation. Lightly oxidized oolongs have less, while more heavily oxidized types can have higher amounts, sometimes rivaling black tea. An average 8-ounce cup of Chinese oolong contains 25–45 mg of caffeine.

Pu-erh Tea

Pu-erh is a fermented dark tea, known for its earthy flavor. Its caffeine content is a bit more complex. Aged ripe Pu-erh undergoes a fermentation process that can break down some of the caffeine over time, making it a good low-caffeine option. Raw Pu-erh, on the other hand, can be more potent. Many ripe Pu-erh teas contain about 5–12 mg per 100 mL, making them one of the lowest-caffeine options among true teas.

White Tea

White tea is minimally processed and often made from young tea buds. While sometimes perceived as the lowest in caffeine, early-harvest white teas like Silver Needle can have surprisingly high levels due to the concentration in the young buds. The caffeine range can be quite broad, from 6 mg to 60 mg per cup.

Comparison Table: Approximate Caffeine Levels in Chinese Tea

This table provides a general guide to help you compare caffeine content across different types of Chinese tea, based on an 8-ounce (240 mL) cup.


Chinese Tea Type	Processing Level	Approximate Caffeine Range (mg/cup)
Green Tea (Typical)	Unoxidized	15–30
Oolong Tea (Variable)	Semi-oxidized	25–45
Black Tea (Chinese)	Fully Oxidized	25–40
Pu-erh (Ripe/Aged)	Fermented	10–30
White Tea (Variable)	Minimally Processed	6–60
Matcha (Shade-Grown)	Ground Green Tea	~35 mg/serving (1g)

How to Reduce Caffeine in Your Tea

If you are sensitive to caffeine, you can employ a simple, traditional Chinese brewing technique known as Gong Fu Cha to significantly reduce the caffeine in your cup.

Steps to Reduce Caffeine:

Rinse the Leaves: Begin with a quick rinse. Place the tea leaves in a teapot and pour hot water over them. Immediately discard this first steep, which is highly soluble and washes away a significant portion of the caffeine while leaving most of the flavor compounds behind.
Brew as Normal: Add fresh hot water and brew the tea for your desired time. The second and subsequent infusions will have much lower caffeine levels but will retain excellent flavor.

Conclusion: Navigating Chinese Tea Caffeine

Ultimately, the statement that 'Chinese tea has high caffeine' is an oversimplification. The reality is far more nuanced, with a wide spectrum of caffeine concentrations depending on the specific tea and preparation method. While no true tea is entirely caffeine-free, options like ripe Pu-erh and certain oolongs offer lower levels. Conversely, young bud-heavy teas or shade-grown varieties can deliver a stronger jolt. By understanding the factors at play, from leaf processing to your brewing habits, you can choose the right Chinese tea for your desired caffeine level.

For those seeking focused energy without the jittery effects of coffee, the combination of caffeine and the amino acid L-theanine in tea provides a balanced, calm alertness. Experimenting with different Chinese teas and brewing techniques is the best way to find your perfect cup. For deeper insights into the health aspects of tea, research from the National Institutes of Health offers more detailed scientific perspectives.

Frequently Asked Questions

Not necessarily. While Chinese green tea contains caffeine, the levels are generally moderate (15–30 mg per cup) and less than Indian black teas. However, specialized types like shade-grown matcha have a much higher concentration.

Among traditional Chinese teas, varieties of black tea and certain early-harvest white teas (made from young buds) can have the highest caffeine. Shade-grown green teas like matcha are also exceptionally high.

It depends on the specific variety and brewing. While Western-style black teas often have more caffeine, Chinese black teas like Keemun tend to have slightly less caffeine than some Chinese green teas, largely due to differences in leaf processing.

Aged, ripe Pu-erh tea often has the lowest caffeine levels among true Chinese teas because the long fermentation process breaks down caffeine over time.

You can significantly reduce caffeine by rinsing the leaves with hot water for a few seconds before the main steep. Since caffeine is water-soluble, much of it is removed in the first rinse, a practice common in the Gong Fu Cha method.

Ripe Pu-erh tea is generally low in caffeine due to its extended fermentation. In contrast, raw Pu-erh can have higher levels, but the effect on the body is still often different than coffee due to its composition.

Yes, they are key factors. Hotter water and longer steeping times extract more caffeine from the leaves. Using cooler water and shorter brewing times will result in a lower-caffeine cup.

The caffeine molecule itself is identical, but the effect on the body can differ. Tea contains the amino acid L-theanine, which promotes relaxation and modulates caffeine's effects, resulting in a more sustained and focused energy without the jitters.