well, GB, i am a bit late into this fray, but here goes:
yes, a quick brew will in fact remove the vast majority of the caffeine. however, this quickie must be very hot (boiling is good), and of a sufficient volume (at least half of what you'd normally use to brew the pot) to draw out the caffeine. you do, however, loose a good chunk of the first flush of flavors, and lots of the water-soluble vitamins.
try stash tea
for a decent selection of decaf choices.
alternately, go white. white tea has very very little caffeine. most herbal blends are completely caffeine-free (unless the herb list includes yerba mate or guarana).
"white" tea = the tips of the tea leaves, delicate little silvery buds, picked and dried. minimally processed, v.high in antioxidants.
"green" tea = tea leaves picked and dried. also minimally processed and high in antioxidants, though contains slightly more caffeine than white, as the leaves themselves had more time to accumulate caffeine on the bush.
"oolong" tea = tea leaves picked, semi-fermented, and dried. these teas are the ones that work GREAT for multiple brews. less antioxidants (since, well, they've been partially oxidized), more caffeine.
"black" tea = tea leaves picked, fermented, sometimes roasted or dried. highest in caffeine & tannins, lowest in antioxidants. still *way* less caffeine per cup than coffee or colas.