I was up early this morning due to my nieces being dropped off while their parents are away for a few days. I ended up having more time than usual in the morning before my Thursday morning Qigong class, so I made some tea (on Thursdays I usually don't have any until I get into the office after Qigong). This morning I decided to have a really nice Huang Shan Mao Feng green tea that I purchased last summer in China. I don't usually drink green teas, so as I did I was reminded of a blog post I had put up last year sometime. Here it is again - a discussion of three cups of tea for health!
In June 2009 the Chinese Government named Professor Lu Zhizheng a National Master of Chinese Medicine (国医大师) in recognition of his contributions to the field of Chinese Medicine. Professor Lu was born in 1920 in Gaocheng City, Hebei Province. In 1934 he entered into medical school and became a disciple of Meng Zhengji. In 1939 he graduated school and started practicing medicine in his hometown. In 1973 he joined the Chinese medical research department at the Guanganmen hospital in southwestern Beijing. He went on to teach, and to publish scores of scholarly articles on books in the field of Chinese medicine. Even into his 90s Professor Lu was in radiant health, which he attributed to a few personal healthy habits he developed.
One of Professor Lu’s personal health maintenance routines that he followed for many years was the daily consumption of 3 cups of tea: green tea in the morning, oolong tea in the afternoon, and puerh tea in the evening. Think of these different teas almost as different types of herbs, and we’ll soon understand the rationale behind this interesting habit.
Green tea is tea in its most natural form, just picked and dried with minimal processing. This variety of tea, since it is most closely associated with the wood phase (even the color is the color of the wood phase), ascends Yang Qi to the Upper Jiao. It assists the Spleen and Stomach in moving and transforming the essence of water and grain, and wakes up the brain. Thus it is appropriate to the spring-like wood movement associated with the earlier part of the day.
Oolong tea is tea that is more processed in that the leaves are allowed to partially oxidize before being dried and sometimes even roasted. It has the ability to stimulate metabolism, regulate blood sugar, lower cholesterol and improve digestion. In Chinese medical terms it strengthens the Spleen and disperses food accumulation – its focus is clearly on the Middle Jiao. This is particularly important if people eat slightly heavier food in the afternoon than in the morning, as is the case with the many who eat lighter breakfasts on the run.
Puerh tea is a type of black fermented tea from Yunnan province. This tea is the darkest and most processed of the three varieties here. It is even better than oolong tea at promoting digestion and is thus commonly drunk after heavy or fatty meals. Since poor digestion in the evening is a cause of poor sleep, ensuring good digestion at dinner is very important. Puerh tea has the ability to protect and nourish the Stomach, and in addition it enters the Lower Jiao and Kidney. Since evening is the time when Yang Qi moves to enter into storage, drinking puerh tea later in the day helps harmonize the body’s Qi with the natural movement of the environment at that time of day.
Aside from the type of tea, Professor Lu also takes care to drink each tea variety in the cup or bowl that best suits its unique brewing style. Green tea is best suiting for being drunk from either a ceramic or glass cup, and for being brewed in a small teapot. Oolong tea is best brewed in a Zisha clay teapot in what is known as Gongfu (Kung Fu) style, and drunk from small Chinese teacups. Puerh tea is best suited to being brewed in an Yixing Zisha teapot, in a side handled clay pot, or in a traditional lidded Chinese teacup (i.e., Gaiwan).
Please enjoy this rather fun and tasty health tip from one of the greats of modern Chinese medicine!