Taylors of Harrogate has been blending tea in Yorkshire since 1886 and remains an independent family company to this day. Their Decaffeinated Breakfast is sourced from the Rift Valley in Kenya - one of the world's finest tea growing regions - and decaffeinated using a CO2 process, the same natural, chemical-free method used by Clipper and our own Scotch and Abram's Decaf range. No solvents, no chemical residue, just pressurised carbon dioxide gently removing the caffeine while keeping the flavour intact. Rainforest Alliance certified. Carbon neutral certified. Individually wrapped. Light, sweet, and bright with a clean, refreshing character. This is not a heavy decaf - the East African origin keeps the cup lively and the CO2 process preserves that brightness. Less than 0.1% caffeine remaining. Works well any time of day but particularly good in the afternoon and evening when you want a proper cup without losing sleep. If you enjoy Taylors Decaf, our Scotch and Abram's Decaf Irish Breakfast is our take on that same CO2 decaffeinated cup - full-flavoured, satisfying, and built for any time of day. How to brew the perfect cup Use freshly boiled water, not left to cool. Steep for 4 to 5 minutes. Add milk or lemon to taste. Brews just like a regular black tea. No adjustments needed. How does it compare? Also CO2: Clipper Organic Decaf Also chemical-free: Cornish Decaf Similar to Barry's Decaf Clipper Organic Decaf also uses CO2 decaffeination - worth comparing if you want an organic option with the same clean process. Cornish Decaf uses the Swiss Water Method for a similar chemical-free approach. Barry's Decaf is the closest Irish comparison using methylene chloride for a different take on everyday decaf.
