Medicina China HoyTraditional Chinese Medicine
Download the app
Medicinal herb · Heat Clearing

Lǜ Chá · Green Tea

Lǜ Chá (绿茶, Green Tea) is a herb of Cool nature and Bitter, Sweet flavor, in the “Heat Clearing” category. Tradition uses it to clear Heat, Eliminate Toxins, Promote Urination.

绿茶 · Lǜ CháUpdated on

Energetic profile

Pinyin name
Lǜ Chá
Characters
绿茶
Botanical name
Camellia sinensis (L.) Kuntze
Family
Theaceae
Part used
Leaf
Nature
Cool
Flavor
Bitter, Sweet
Meridians
Heart, Liver, Lung
Category
Heat Clearing
Toxicity
Non-toxic
Pregnancy
No contraindication described (always consult)
Origin
China, Japan

Actions according to tradition

  • Clear Heat
  • Eliminate Toxins
  • Promote Urination
  • Transform Phlegm

Traditional uses

  • Head pain and heavy sensation
  • Red eyes and thirst
  • Difficult urination
  • Diarrhea and dysentery
  • Food stagnation

Studied effects and current applications

  • Powerful antioxidant
  • Enhances mental alertness
  • Supports weight loss
  • Lowers cholesterol
  • Anti-cancer properties
  • Improves metabolism

Applications under investigation

  • Weight management
  • Cardiovascular health
  • Cancer prevention
  • Cognitive function
  • Diabetes management
  • Liver protection

An effect being investigated does not mean it has been proven in humans.

Contraindications and adverse effects

Absolute contraindications

  • Severe anxiety
  • Severe insomnia
  • Iron deficiency anemia

Relative contraindications

  • Caffeine sensitivity
  • Pregnancy (limit intake)
  • Hypertension
Pregnancy
Limit to 1-2 cups daily due to caffeine. Excessive amounts linked to birth defects.
Breastfeeding
Limit intake. Caffeine passes to breast milk.
Children
Avoid in children due to caffeine content.
Older adults
Generally safe in moderation

Possible adverse effects

  • Insomnia
  • Nervousness
  • Rapid heartbeat
  • Headache
  • Iron malabsorption
  • Stomach upset

When to stop

  • Insomnia
  • Anxiety
  • Rapid heartbeat
  • Iron deficiency anemia

Interactions with medications

GroupDrugsSeverityEffect and recommendation
StimulantsEphedrine, PseudoephedrineModerateIncreased stimulant effects Avoid combination
MAO InhibitorsPhenelzineSevereRisk of hypertensive crisis Avoid combination
Iron supplementsFerrous sulfateModerateDecreases iron absorption Separate by 2-3 hours
Beta-lactam antibioticsAmoxicillinMildMay enhance antibiotic effects Potentially beneficial

With other herbs

  • stimulant_herbs Increased stimulant effects

Reference dose

Infusion
1-3 grams per cup, 2-3 times daily
Extract
As per label (EGCG)
Leaves
1-2 tsp per cup
Acute use
As needed
Chronic use
Daily use common
Maximum
Moderate intake generally safe
Children
Limit caffeine intake in children.

Forms of preparation

Infusion

Steep 1-3g leaves in 80-85°C water for 2-3 min. Do not boil.

Heat clearing, mental clarity

Approximate doses from the literature; they are not a prescription. Consult a professional.

Active compounds

Catechins (EGCG, ECG, EC, EGC) and L-theanine

Epigallocatechin-3-gallate (EGCG)

Catechin gallate (flavan-3-ol) · Antioxidant, antitumor, cardioprotective, neuroprotective, antidiabetic

EGFR, VEGFR inhibition; AMPK activation; iron chelation; 26S proteasome inhibition · 7-13% by dry weight of leaf; 50-80% total catechins

Epicatechin-3-gallate (ECG)

Catechin gallate · Antioxidant, antibacterial, hypocholesterolemic

Sterol acyltransferase inhibition, radical scavenging · 2-4%

Epigallocatechin (EGC) and epicatechin (EC)

Simple catechins · Antioxidant, cardiovasculoprotective

Free radical scavenging, LDL oxidation inhibition · 1-4% each

L-theanine (γ-ethylamino-L-glutamic)

Non-protein amino acid · Anxiolytic, nootropic, synergistic with caffeine

GABA and glutamate modulation, induction of alpha waves in EEG, NMDA receptor antagonism · 1-3% in leaf; 25-60mg per cup

Caffeine

Methylxanthine · CNS stimulant, diuretic, thermogenic

Adenosine A1 and A2A receptor antagonism · 2-4%; 30-50mg per cup

Harvesting and processing

Harvest
Spring (March-May) for the highest quality harvest (Mingqian 明前 and Yuqian 雨前); second crops in summer

Young leaves and buds hand-picked in early spring. The first harvest (明前, before Qingming) has a higher concentration of amino acids (L-theanine) and lower tannin. Immediate processing to avoid oxidation.

Steamed (蒸青绿茶 Zhēng Qīng Lǜ Chá)

Leaves are steamed for 30-60 seconds to inactivate oxidases and set the green color. Then rolled and dried. Japanese method (Gyokuro, Sencha). Preserves maximum amount of EGCG and chlorophyll.

Stir-Fried Bread (炒青绿茶 Chǎo Qīng Lǜ Chá)

Leaves sautéed in a hot pan without oil to inactivate oxidases (shaqing 杀青). Then rolled and dried. Standard Chinese method (Longjing, Biluochun). More toasted flavor and different aroma from steam.

Health notice. Educational and study content. It describes concepts of Traditional Chinese Medicine and does not replace diagnosis or treatment by a healthcare professional. Needling, medicinal herbs and invasive techniques must be applied by trained professionals. Safety guide.