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INTERNATIONAL JOURNAL OF EDUCATION, MODERN MANAGEMENT, APPLIED SCIENCE & SOCIAL SCIENCE (IJEMMASSS) [ Vol. 8 | No. 3 (III) | July-September, 2026 ]

Effect of Brewing Conditions on Caffeine Content in Commercial Indian Tea Brands

Reena Saini, Naresh Kumar Sharma & Chitra Chaudhary

Caffeine is a common drink to consume by people from India whereas tea has been an important part for centuries due to its high amount of caffeine content. However, it does depend upon how much there was initially within a cup of dried-out tea as well as what method they used to prepare this drink. The study is concerned with how different temperatures during brewing affect caffeine content extracted by commercial Indian black teas. This study proposes an experimental setup where five commercially available teas are brewed at 70°C, 85°C, and 100°C for 2, 5, and 10 minutes respectively under constant tea to water ratios. Reversed phase HPLC-UV quantifies caffeine; each experimental condition was tested three times for accuracy purposes. This model is suitable for testing the effect of a tea brand, brewing temperature, and brewing time through an ANOVA experiment. Research shows an overall trend where higher temperatures and longer steeping times lead to more caffeine content extracted from leaves; however, this relationship varies depending upon factors such as leaf type, particle size, method used for preparation and initial chemistry present within a given batch of tea. This research applies to Indian consumers as there are differences between types of commercial teas due to their production methods and blends. Thus an unbiased evaluation would reveal what is typical of standardization processes to affect caffeine consumption levels as well as serve as evidence when evaluating different types of coffee makers at similar temperatures during brewing time.

Saini, R., Sharma, N. & Chaudhary, C. (2026). Effect of Brewing Conditions on Caffeine Content in Commercial Indian Tea Brands. International Journal of Education, Modern Management, Applied Science & Social Science, 08(03(III)), 120–126. https://doi.org/10.62823/IJEMMASSS/8.3(III).9488
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DOI:

Article DOI: 10.62823/IJEMMASSS/8.3(III).9488

DOI URL: https://doi.org/10.62823/IJEMMASSS/8.3(III).9488

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