This tea has been processed with a flavour protecting CO2 method which is an organic solvent and the most efficient way to remove caffeine. CO2 is pumped into a chamber with the tea and then removed from the chamber, separated from the caffeine and reintroduced into the chamber to absorb some more caffeine. This process is repeated several times until all caffeine is removed. The benefits of this process are that the flavour of tea and its chemical compounds are left relatively unharmed and that no chemical residue is left in the tea.
(The other two methods that are currently used are application of Methylene chloride which affects flavour of the tea and Ethyl acetate which is difficult to remove from the decaffeinated tea.)