Caffeine content in shu cha type of puers does get lower through properly conducted post-fermentation. Findings in various reports vary so I cannot come to any conclusion as to how much lower yet. Also, not all shu cha in the market are properly post-fermented. That said, a lot of teas in the market are not properly processed or handled one way or the other anyway. (Have I become a grumpy old man?)
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