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<\/figure><\/div>\n\n\nEnter Dr. Mao Limin, a tea-science PhD from Zhejiang University and an early advocate of organic tea cultivation in China. His Zhejiang-based biotech firm, Zhejiang Tea Doctor Biotechnology (\u201cTea Doctor\u201d), says it has developed a decaffeination approach that could refine how the world enjoys tea-based drinks\u2014not just bubble tea, but the broader category of New-style Tea Beverages.<\/p>\n\n\n\n
Using supercritical CO\u2082 extraction, a technique long used in pharmaceutical and food processing\u2014Tea Doctor claims it can remove about 85% of caffeine while keeping much of tea\u2019s natural aroma and taste intact. Unlike some conventional approaches that can dull flavor or depend on chemical solvents, the company positions its method as a cleaner alternative designed for products where taste is non-negotiable: fruit teas, milk teas, cold brews, and sparkling tea drinks.<\/p>\n\n\n
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<\/figure><\/div>\n\n\n\u201cThe caffeine-sensitive market is huge, but it\u2019s still underserved,\u201d says co-founder Wu Jing. \u201cMany people want the ritual and the flavor, but not the side effects. We wanted a method that preserves both enjoyment and sleep.\u201d<\/p>\n\n\n\n
Science is deceptively simple. When carbon dioxide reaches a supercritical state, it takes on properties of both a gas and a liquid. In that form, it can selectively extract caffeine while leaving many desirable compounds\u2014such as polyphenols and amino acids\u2014largely in place. The company says this helps maintain the tea base that New-style Tea Beverages depend on: fragrance, body, and a clean finish that holds up when paired with milk, fruit, or ice.<\/p>\n\n\n\n
And the innovation doesn\u2019t stop at the drink base. Tea Doctor says the same extraction technology can upgrade tea seed oil\u2014once treated as a cloudy, low-value byproduct\u2014into a clearer, premium ingredient aimed at high-end applications, including skincare and personal care products. In its view, the technology links beverage innovation with broader value creation across the tea plant.<\/p>\n\n\n
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<\/figure><\/div>\n\n\nFrom tea gardens across Zhejiang, Guizhou, and Yunnan to overseas buyers, Tea Doctor has built what it describes as a \u201ctech meets agriculture\u201d supply chain. Its leaf-and-seed model is designed to stabilize raw-material supply and raise farmer incomes by improving the value of more parts of the tea plant\u2014turning what was once waste or secondary output into a new revenue stream.<\/p>\n\n\n\n
For brands, the appeal is straightforward: a lower-caffeine tea base that can be used across menus without forcing consumers to choose between flavor and rest. According to the company, multiple partners are already testing the approach, and early customer reactions have been consistent: the same cravings, fewer consequences\u2014\u201ctea drinks I can enjoy without counting sheep,\u201d as one put it, and \u201clate-night orders, sleep unaffected,\u201d said another.<\/p>\n\n\n\n
As health consciousness meets beverage innovation, Tea Doctor\u2019s technology represents more than a single product upgrade. It\u2019s part of a wider shift in the tea industry: using modern processing to adapt an ancient beverage to today\u2019s pace\u2014where people still want comfort and ritual, but also want to wake up well-rested.<\/p>\n\n\n\n
The future of New-style Tea Beverages? Lower in caffeine, high on flavor, and designed for modern living.<\/p>\n","protected":false},"excerpt":{"rendered":"
New-style Tea Beverages have become a global obsession, winning fans from Hangzhou to Honolulu and from Taipei to Toronto. But for many drinkers, the enjoyment comes with a familiar trade-off: caffeine. What begins as an afternoon pick-me-up can end in jitters, a racing heart, and a night spent staring at the ceiling. Enter Dr. Mao<\/p>\n