I think caffeine is directly proportional to taste. It is just another
component that makes up tea taste. A weak tasting second cup means
much less caffeine than the first. If multilple infusions hold up in
taste then more caffeine in each cup. Most of the elements that make
up tea taste are determined by leaching rates and not solubility. The
CO2 processing for reducing caffeine and not affecting taste is a
different principle than adding water to leaves and pouring off the
first infusion and declaring the caffeine arbitrarily reduced by a
percentage.

Jim

Scott Dorsey wrote:
> gomper > wrote:
> >Bluesea wrote:
> >>
> >> 1. Pour water.
> >> 2. Let steep for 30 - 45 seconds - no stirring required.
> >> 3. Pour water out.
> >> 4. Using fresh water, steep as usual.
> >
> >Sorry, one more question: does this steeping time also go for green teas
> >(as their steeping time normally is shorter than most blacks)?
>
> Yes. That time is related to the solubility of the caffeine. Now, it will
> affect the taste more for green teas since it's now longer in proportion
> to the total steeping time, but it still works well and doesn't make much
> of a change.
>
> This may not work well for something like a gunpowder tea which is in
> balls that need some soaking to open, because you won't have as good an
> opportunity to get the caffeine into solution.
> --scott
> --
> "C'est un Nagra. C'est suisse, et tres, tres precis."