The process of reducing the natural caffeine content in Camellia sinensis tea leaves to the specified maximum level is called decaffeination, and the resulting tea is called decaffeinated tea.

There is no harmonised legislation in place for the maximum level caffeine content remaining in the decaffeinated products including tea however; there is a maximum threshold of 4 mg/g in Germany, Austria and Slovakia and in some countries such as Belgium, France, Türkiye, Italy and Switzerland it is as low as 1 mg/g [2 ].