Green Tea
Latin Name: Camellia sinensis
Herb Class/Action:
Green tea is classified as a stimulant, antioxidant, astringent, diuretic, and nootropic.
Parts of Plant Used:
The young, unfermented leaves are used medicinally and culinarily. These leaves are typically dried and sometimes lightly steamed or pan-fired to prevent oxidation.
Flavors:
Green tea has a mildly bitter, grassy, and slightly astringent flavor with a fresh, vegetal aroma.
Energetics:
Green tea is energetically cooling and drying.
Medicinal Properties:
Antioxidant and Anti-inflammatory: Green tea is rich in catechins—particularly epigallocatechin gallate (EGCG)—which provide powerful antioxidant and anti-inflammatory effects. These compounds help neutralize free radicals, reduce oxidative stress, and protect cells and tissues.
Cognitive and Nervous System Support: Green tea contains moderate levels of caffeine along with L-theanine, an amino acid that promotes calm, focused energy without the jitters often associated with other stimulants. It supports mental clarity, alertness, and cognitive performance.
Cardiovascular Health: Regular consumption of green tea may help reduce blood pressure, improve lipid profiles, and support healthy circulation. It is often included in protocols for heart health and metabolic syndrome.
Weight Management and Metabolism: Green tea may gently stimulate metabolism and assist in weight management by promoting fat oxidation and thermogenesis, especially when combined with physical activity.
Liver and Detoxification Support: Green tea supports liver health and detoxification pathways while offering gentle diuretic action to promote elimination through the kidneys.
In the Garden:
Green tea is made from the leaves of Camellia sinensis, an evergreen shrub native to East Asia. It grows best in humid, subtropical climates with well-drained, acidic soil and partial shade. The plant can be pruned into a small shrub and kept in containers in cooler climates or grown as a hedge in warmer zones. Young leaves are hand-harvested, then quickly dried to preserve their green color and delicate flavor.
Culinary Uses:
Green tea is most commonly prepared as a hot or iced infusion, steeped for a short time to avoid bitterness. Matcha, a powdered form of shade-grown green tea, is used in beverages, smoothies, and desserts. Green tea can also be incorporated into broths, rice dishes, and baked goods for added depth and nutritional benefit.
Precautions:
Green tea is generally safe when consumed in moderate amounts. Due to its caffeine content, excessive consumption can lead to insomnia, nervousness, or digestive discomfort in sensitive individuals. High doses of green tea extract have been linked to liver toxicity in rare cases. Individuals with iron-deficiency anemia should avoid drinking green tea with meals, as it may inhibit iron absorption. Not recommended during pregnancy in high doses due to caffeine.
