Coffee contains water-soluble substances that are nutritious and fragrant, which are only produced after roasting; coffee also contains caffeine, which exists even without roasting. Based on this characteristic, unroasted coffee beans are peeled and then broken appropriately; caffeine is extracted using supercritical carbon dioxide; the broken particles are roasted and ground, producing decaffeinated coffee powder. Coffee extracted using supercritical carbon dioxide does not have chemical residues.
Fresh tea leaves contain water-soluble alkaloid caffeine, beneficial water-soluble alkaloids (such as theophylline and polyphenols), and flavor compounds.
Fresh tea leaves are soaked in supercritical carbon dioxide, with temperature and pressure controlled to dissolve only the alkaloid caffeine, and then filtered out. The tea leaves remain green because the critical temperature of carbon dioxide is 31℃. The leaves are then processed according to tea-making methods, producing tea without alkaloid caffeine.
Tea without alkaloid caffeine still maintains antioxidant components, does not alter the original flavor of the tea, and has no chemical residues.