May 7/Science Letter -- According to recent research from Seoul, South Korea, "Green tea has been widely consumed for its mild flavors and its health benefits, yet caffeine in green tea has been a limitation for those who want to avoid it. The limitation brought increase in need for decaffeinated products in the green tea market."
"Most of the conventional decaffeination techniques applied in food use organic solvents. However, the supercritical carbon dioxide fluid extraction (SC-CO2) method is gaining attention as one of the future decaffeination methods that overcomes the problems of conventional methods.