The Healthy ‘High’ of Green and White Tea
Tea is by far the most widely consumed beverage in the world and is enjoyed in many forms. Regardless of the form or type of tea, all tea is an infusion made from the leaves of Camellia Sinensis.
Green teas are subject to a variety of processing methods, which may include steaming, pan roasting and rolling. Black and Oolong teas are further processed through fermentation. By contrast, the term “white tea” refers to tea leaves in their raw, natural state. After picking, the leaves are simply arranged and allowed to dry, without processing.
White and green teas are similar and both contain antioxidants and other valuable nutrients, some of which are diminished during the fermentation process involved in making black teas. For example, white and green tea support increased bone density, lower blood pressure, reduced cholesterol and protection from free radicals as well as many common bacteria and viruses. And some studies indicate that white and green tea protect against some forms of cancer.
Another important nutrient in tea, particularly in green and white tea, is Theanine, a psycho-active amino acid. It’s Theanine which produces the natural ‘high’ of tea, often experienced as a feeling of calmness together with increased mental clarity and alertness. Theanine content is highest in young, tender buds and leaves and diminishes as the tea leaves mature.
It is believed that Theanine protects nerve cells, increasing their longevity. It is linked to increased production of GABA and dopamine in the brain, as well as increased alpha waves. All of these factors are associated with increased calmness and the sense of well being. As a result, Theanine is considered a natural remedy for depression, anxiety and stress. In addition, Japanese studies link consumption of L-theanine with enhanced immune system function and reduced blood pressure.
Theanine will dissolve in water temperatures above 120 degrees F. Caffeine and the more bitter tannins of tea tend to dissolve at higher temperatures. If the water temperature is above 170 degrees, the bitter tannins and caffeine will overcome the Theanine, masking both the taste and the beneficial calming effect. So, the secret of getting the natural ‘high’, along with a sweeter and less bitter taste, is to brew your tea with cooler water, ideally between 150 and 170 degrees F.
Silver Needle White Tea
Silver Needle white tea is a variety of young, tender tea leaves picked only during certain days of early spring. When the Silver Needle tea is brewed correctly, it will yield a golden liquor with a subtle, sweet and savory flavor that will make you salivate. The savory flavor is the taste of Theanine, which can be appreciated through proper brewing and correct water temperature, ideally 160 degrees F .
Brewing Instructions for Silver Needle White Tea:
Place a rounded tablespoon of Silver Needle leaves in a 12 oz cup, using a brewing strainer.
Prepare freshly drawn filtered water to the correct temperature of 170 degrees. It’s best to use a thermometer to gauge water temperature. But also, you can approximate correct temperature as follows: Bring the water to near boiling, the point when the water surface just begins to stir. Then turn off the kettle and let the water stand for about half a minute. Then pour 10 oz of water into an empty, room temperature, ceramic cup. Let this water stand for one minute. Then pour this cooled water into the cup containing the Silver Needle tea leaves.
Cover the cup and let the leaves steep for 15 – 20 minutes. If the initial water temperature is not over 170 degrees, the tea will not develop bitterness. You can use the same leaves to make a second and even third infusion.
Japanese Green Teas
If you like a stronger tasting tea, I recommend fine Japanese green teas, such as high quality Sencha or Gyokuro. As with Silver Needle, these teas are picked in the spring when the leaves are young and are rich in many nutrients, including Theanine.
Both Gyokuro and high quality Sencha are delicate teas and can easily be over brewed. To bring out the Theanine, without too many of the bitter tannins, the water should not be hotter than 160 degrees F for Sencha and 140 degrees F for Gyokuro. Follow these instructions to yield a beautiful green liquor that has a fresh, sweet and savory flavor. As with Silver Needle, both Gyokuro and high quality Sencha produce a feeling of calmness along with acute mental clarity.
Brewing Instructions for Gyokuro Green Tea:
Place a level teaspoon of Gyokuro leaves in a brewing strainer.
Prepare freshly drawn filtered water to the correct temperature of 140 degrees. It’s best to use a thermometer to gauge water temperature. But also, you can approximate correct temperature as follows: Bring the water to near boiling, the point when the water surface just begins to stir. Then turn off the kettle and let the water stand for one minute. Then pour 8 oz of water into an empty, room temperature, ceramic cup. Let the water stand for 20 seconds. Then pour this cooled water into second, room temperature cup. Again, let let the water stand for 20 seconds. Then pour this cooler water into the cup containing the Gyokuro tea.
Let the tea steep for about 90 seconds. Remove the brewing strainer and let the tea stand until cool enough to drink. You can use the same leaves to make a second infusion.
Both of these teas are delicate, particularly the Gyokuro green tea. Excessive water temperature or over brewing will produce a bitter flavor with excessive caffeine, which will diminish the experience of deep calmness and profound clarity of a properly brewed cup of tea.
Thank you for visiting my blog. If you have questions about acupuncture and shiatsu, or if you have a specific health concern, please contact me at:
Bart Walton, L.Ac.
Licensed Acupuncture & Shiatsu
Portland, Oregon
503/939-5805