Tea is by far the most widely consumed beverage in the world and is enjoyed by people in every country. Regardless of the variety, 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 both contain antioxidants and other valuable nutrients, some of which are diminished during the fermentation process involved in making black teas.

Another important nutrient in tea, particularly in green and white tea, is L-theanine, an amino acid which produces a feeling of calmness together with increased mental clarity and alertness. Theanine content is highest in young, tender leaves and diminishes as the tea leaves mature.

Most people who make green or white tea for the first time, mistakenly use boiling water. But high temperature (above 176 degrees, 80 C) brings out more of the tannins and caffeine which produce a bitter taste and diminish the calming effect of Theanine. So, the secret of getting the health benefits of green or white tea, along with a sweeter taste and a calm mood, is to brew your tea with cooler water, ideally between 150 and 170 degrees. (For detailed instructions for proper brewing, see article titled, The Healthy ‘High” of Green and White Tea)

Here are a few of the reasons why green and white tea are valuable for your health.

Antioxidants – The antioxidants in green and white tea are 100 times more effective than vitamin C and 25 times more than vitamin E. This helps to protect cells from damage linked to cancer, as well as aging.

Heart Health – Green and white tea reduce the risk of heart disease and stroke by helping to lower cholesterol and blood pressure. They also improve the ratio of good vs. bad cholesterol. And if a heart attack does occur, drinking green or white tea will help speed the recovery and repair of heart cells.

Weight Loss – Green tea promotes weight loss. Four cups a day can help you burn 70 to 150 extra calories per day. That’s 7 to 15 pounds in a year. If you are on a healthy diet, exercise regularly and drink green tea, it’s unlikely you’ll be overweight.

Joint Health – Green tea has a beneficial effect on several types of arthritis by helping to block the enzyme that destroys cartilage.

Bone Health – Because of their high fluoride content, green and white teas help to maintain bone density.

Glucose Metabolism – Green and white tea help reduce diabetes by improving lipid and glucose metabolisms. Also, polyphenols and polysaccharides in tea help to lower blood sugar levels.

Brain Function – Green and white tea help to boost memory and slow the decline of acetylcholine in the brain, which is a contributing factor in Alzheimer’s. In addition, the antioxidants and the L-theanine  in green and white tea can prevent cell damage in the brain and increase dopamine production. Both of these factors can protect against Parkinson’s disease, or help to reduce symptoms for those who have it.

Immune Function – The polyphenols and flavenoids in green and white tea help boost the immune system and increasing resistance to viruses and infections. Likewise, the EGCG (Epigallocatechin Gallate) found in tea reduce allergies. From this perspective, green and white tea help to balance both overactive and under-active immune systems. In addition, scientists in Japan have found that EGCG in green and white tea can stop HIV from binding to healthy immune cells.

Lung Health – The theophylline in green tea relaxes the muscles which support the bronchial tubes, reducing the severity of asthma.

Oral Health – Green and white tea reduce bacteria in the mouth, which contribute to many dental diseases as well as bad breath.

Mental Health – L-theanine, an amino acid in green and white tea, produces a calming effect which can significantly reduce stress and anxiety.

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

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

About 20 years ago I learned a breathing exercise called Sudarshan Kriya from the Art of Living program. There are many forms of breathing exercises available thorough different schools of yoga and Qi Gong. I can recommend the Art of Living program without hesitation. It only takes about 15 minutes a day to do the breathing and another 15 minutes for the meditation practice which is an optional addition.

A number of scientific studies have been conducted over the last 20 years which proves that meditation and Sudarshan Kriya benefit the physiology on many levels. In particular, these practices have proven to help in the treatment of hypertension and significantly reduce symptoms of headache, stress, anxiety and depression.

If you live in Portland, the Art of Living contact information is:

Janardhan at janardhan.lavakumar@gmail.com -  ph: 503-560-3521

Raghu at rchadive@gmail.com  -  ph: 503-816-7894)

Portland Web Site: http://us.artofliving.org/portland

If you live outside of Portland, go to:  http://us.artofliving.org

While I’m a great believer in acupuncture and shiatsu to treat specific conditions. I also try to encourage my clients to manage their own health through proper diet, exercise and a healthy lifestyle. The Art of Living program is a program I can recommend for overall health maintenance and longevity.

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