puerhking wrote:Any thoughts on what contributes to different levels of caffine in puerh? Most of my cakes have a moderate level of caffine....less than green tea for example. But a couple, one in particular has massive amounts...as much or more than black/red tea. Does wild ancient arbor tea have more than plantation?
see chadao article on caffeine, by former Unilever chemist Nigel Mellican: http://chadao.blogspot.com/2008_02_01_archive.html
no info on your question about wild/ancient tea, but good general info on what makes any tea more caffeinated than another.