While tea is generally thought to provide a milder boost than coffee or energy drinks, many people still drink it for its caffeine content. Most tea drinkers prepare their tea in a fairly standard way—even if they don’t strictly follow the International Organization for Standardization guideline of 2.25 grams of tea per six ounces of water.
However, some prefer a much stronger brew. One extreme example is chifir, a type of highly concentrated black tea reportedly consumed in Russian prisons. For a more detailed look at this preparation method, see this discussion of extremely strong tea varieties and brewing practices.
Strong tea is not limited to Russia. In southern Egypt, a beverage known as saiidi tea is often prepared using roughly twice the typical amount of tea leaves per cup and boiled for several minutes. The resulting brew is usually heavily sweetened to offset its bitterness.
Some tea companies have also responded to demand for higher-caffeine options. Certain blends marketed as “extra strength” or “high caffeine” may combine black tea with additional stimulants such as kola nut or herbal extracts. Others offer concentrated tea shots that deliver the equivalent caffeine of multiple cups in a single serving.
For those considering stronger tea preparations, moderation is important. Excessive caffeine intake can have negative effects over time. A notable example is described in this report on health complications linked to long-term consumption of extremely strong tea, highlighting the risks associated with excessive intake.
As with most things, balance is key—tea can be enjoyed in many forms, but it is best approached with a measure of restraint.
See more of William I. Lengeman’s articles in this archive of tea-related writing by the author.
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