CO2 process extraction, tea may be also decaffeinated using a hot water treatment. Optimal conditions are met by controlling water temperature, extraction time, and ratio of leaf to water. Temperatures of 100 °C or more, moderate extraction time of 3 minutes, and a 1:20 leaf to water weight per volume ratio removed 83% caffeine content and preserved 95% of total catechins. Catechins, a type of flavanol, contribute to the flavor of the tea and have been shown to increase the suppression of mutagens that may lead to cancer. Both coffee and tea have tannins, which are responsible for their astringent taste, but tea has around one third of the tannin content of coffee. Thus, decaffeination of tea requires more care to maintain tannin content than decaffeination of coffee in order to preserve this flavor. Preserving tannins is desirable not only because of their flavor, but also because they have been shown to have anticarcinogenic, antimutagenic, antioxidative, and antimicrobial properties. Specifically, tannins accelerate blood clotting, reduce blood pressure, decrease the serum lipid level, and modulate immunoresponses. Certain processes during normal production might help to decrease the caffeine content directly, or simply lower the rate at which it is released throughout each infusion. In China, this is evident in many cooked pu-erh teas, as well as more heavily fired Wuyi Mountain oolongs; commonly referred to as 'zhonghuo' (mid-fired) or 'zuhuo' (high-fired). A generally accepted statistic is that a cup of normal black (or red) tea contains 40–50 mg of caffeine, roughly half the content of a cup of coffee. Although a common technique of discarding a short (30 to 60 seconds) steep is believed to much reduce caffeine content of a subsequent brew at the cost of some loss of flavor, research suggests that a five-minute steep yields up to 70% of the caffeine, and a second steep has one-third the caffeine of the first (about 23% of the total caffeine in the leaves). See also Health effects of caffeine Health effects of coffee Health effects of tea Coffee substitute References Chemical processes Coffee production