Write the conversation that led to this response. 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.
Convo:
  Person 1) What is the difference between the decaffeination of coffee, tea, and mate?
  Person 2) Thus, decaffeination of tea requires more care to maintain tannin content than decaffeination of coffee in order to preserve this flavor.
  Person 1) Are there any other interesting aspects about this article?
  Person 2) Preserving tannins is desirable not only because of their flavor, but also because they have been shown to have anticarcinogenic, antimutagenic, antioxidative, and antimicrobrial properties.
  Person 1) Do they have any other properties?
  Person 2) Specifically, tannins accelerate blood clotting, reduce blood pressure, decrease the serum lipid level, produce liver necrosis, and modulate immunoresponses.
  Person 1) How do you decaffeinate?
  Person 2) 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.
  Person 1) What are some methods?
  Person 2) Several instances in China where this is evident is 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).
  Person 1) Are there any other interesting aspects about this article?
  Person 2) 