Green Tea (Lu Cha)

Overview

Green tea, Lu Cha, unfermented leaves of Camellia sinensis, has been Chinas daily medicine for well over a thousand years. Cool in nature, bitter and sweet in flavor, it enters the heart, lung and stomach channels. The classic tea text says it clears the head and eyes, relieves vexation and dissolves greasy food.

Traditional Uses in TCM

• Clearing heat: for thirst, irritability and a coated tongue in warm weather or after rich food.
• Lifting the spirit and eyes: mild caffeine sharpens focus and eases headache from drowsiness; tea is traditionally said to brighten the eyes.
• Digestion of fats: a cup after oily meals cuts grease, which is why heavy dim sum is served with tea.
• Urination: mild diuretic action helps drain damp heat.

How to Use

Brew with water around 80 degrees Celsius, not boiling, for one to three minutes; boiling water scalds the leaves and adds bitterness. Drink in the morning or early afternoon, after meals rather than on an empty stomach. Longjing, Biluochun and Maojian are famous Chinese green teas. Used tea leaves can be cooled and applied to tired eyes.

Safety and Cautions

Tea contains caffeine and tannins. Avoid strong tea late in the day if sleep is an issue, and do not take tea with iron supplements or many medicines, as tannins block absorption; separate them by at least an hour. People with weak cold digestion, stomach ulcers, or anemia should drink it light and warm, not strong or cold. Very strong tea on an empty stomach can cause tea drunkenness: palpitations and dizziness.