I’ve recently returned from a trip to China, and once again I was reminded that tea is far more than a beverage. Everywhere we went — whether in temples, schools, or restaurants — tea was offered with grace and sincerity. Offering tea is a way of nourishing the guest, both literally and energetically, as if saying, “I wish you wellness and balance.” Serving tea is also an act of social harmony: it honours the guest, invites connection, and subtly moves Qi between people, supporting calm, focus, and flow in relationships. Drinking tea mindfully is a form of daily self-care, calming the mind, harmonising digestion, and attuning the senses.

In short, offering tea is a layered gesture. It nourishes the body, calms the mind, and honours the guest — a living expression of Chinese medicine principles in daily life. It’s an invitation to slow down, connect, and find balance in the rhythm of everyday life.

At the end of our trip, as soon as we arrived in Shanghai, everyone headed straight for the tea shop. Faced with so many varieties, I didn’t know where to begin, so I decided to explore the different teas of China — along with a couple from Japan that I enjoy.  All true teas — green, white, oolong, black, and pu’er — come from the same plant (Camellia sinensis). What makes each tea unique is how the leaves are processed, which influences their flavour, energetic nature, effect on Qi, impact on body fluids and organs, and ultimately the best season to enjoy each cup.

Green tea is cool and slightly bitter, ideal for late spring to early summer when Liver Qi is most active. It helps clear Liver heat, supports digestion, and gently lifts the spirit. However, if you are very cold or prone to loose stools, it may not be the best choice. Caffeine ranges from 20–45 mg per cup.

White tea is cool and light, perfect for summer when the body naturally leans toward heat and dryness. It clears heat, calms the spirit, and supports Yin and body fluids, protecting them from depletion while soothing irritability or agitation. If you tend to feel very cold or have low Yang, it may feel slightly cooling. A typical cup contains about 15–30 mg of caffeine, making it gentle for most people, even in the afternoon.

Genmaicha, a comforting blend of green tea and roasted rice, has a neutral, grounding quality. It calms the mind, harmonises digestion, and offers gentle energy without overstimulation, making it suitable all year, particularly in transitional seasons or during busy periods. Avoid it if you are very warm or already feel full and heavy, as its grounding nature can feel heavy. A cup typically contains 10–20 mg of caffeine.

Bancha, a Japanese green tea made from later-harvest leaves or twigs, is neutral to slightly warm. It is gentle on digestion, supports Spleen Qi, and helps clear mild Dampness without depleting energy. Late summer to early autumn is the ideal time to enjoy bancha, when the Earth element benefits from balance. Avoid it if you are overheated or have strong Liver Fire. Caffeine content is generally 10–20 mg per cup.

Oolong tea is warm and aromatic, excellent for aiding digestion, transforming phlegm, supporting the Spleen and Stomach, and moving stagnant Qi — especially after rich meals. Late summer and autumn are perfect seasons for oolong, when digestion may need extra support. Avoid it if you are already very warm or prone to internal Heat. Caffeine content ranges from 30–50 mg per cup.

Pu’er tea is warm, earthy, and deeply grounding. It strengthens the Spleen and Stomach, aids digestion, reduces Dampness, and supports the transformation of old or stagnant energy — both physically and emotionally. Winter, or any time you need stability and centring, is the best season for pu’er. If you are already hot or have Yin deficiency with Heat signs, it may be too warming. Its caffeine content ranges from 30–70 mg per cup, making it warming yet nurturing.

Although I’ve never acquired a taste for black tea myself, it sits at the warmer, more stimulating end of the spectrum. Black tea is best suited to colder weather or for those with naturally cold constitutions. While both pu’er and black tea are warming, they do so in different ways. Pu’er warms deeply and transforms from within — earthy and grounding, like a nurturing hearth that fortifies your centre. Black tea warms more outwardly and dynamically, stimulating Yang, circulation, and clarity, like a lively fire that gets you moving on a cold morning.

Caffeine and Brewing Tips

Caffeine corresponds to Yang Qi — it’s stimulating, moving, and warming. The amount of caffeine in a cup of tea depends on leaf age, harvest time, and how you brew it. Shorter steeps produce gentler Qi and lower caffeine, perfect for a relaxing afternoon cup. Longer steeps increase both Qi and caffeine, ideal for morning alertness.

I love kettles that allow precise temperature control: cooler water extracts less caffeine, giving a gentler, smoother brew. Cooler-natured teas — white, green, bancha, and genmaicha — do best at 75–85°C, warmer teas like oolong and pu’er prefer 95°C, and black tea needs water at 100°C.

All the teas listed above contain less caffeine than black tea (40–70 mg) and far less than coffee (95–120 mg), making them gentle allies for daily nourishment, clarity, and balance.

Aligning Tea with Season, Time of Day, and Your Body

Choosing a tea can be a beautiful way to tune in to the seasons and support your body’s natural rhythms. In spring, green tea helps move Liver Qi and clear lingering winter stagnation. Late spring and early summer are ideal for bancha, bringing balance and grounding energy. Summer calls for the cooling, fluid-supporting qualities of white tea, while in late summer, genmaicha or oolong can harmonise digestion and clear Damp. Light oolong in autumn gently moistens dryness and supports transformation, and in winter, warming pu’er grounds the body and strengthens digestion.

The time of day can also guide your choice. In the morning or during cold seasons when Yang is low, a long-steeped pu’er provides deep, nurturing warmth. In hot afternoons or when Yin is depleted, a short-steeped white tea refreshes and soothes. For gentle daily support of digestion, a short or medium-steeped genmaicha works beautifully.

By tuning in to the season, your constitution, and the time of day, tea becomes more than a drink — it becomes a daily ritual of nourishment, balance, and mindful self-care. Each cup is an invitation to slow down, tune in to your body, and nourish not just yourself, but the rhythm of the day.

If you’d like to explore which teas best support your unique constitution — or to understand whether your Yin or Yang is out of balance — I’d be happy to help you work out what’s most balancing for your body. You can book an appointment through my website, or connect with your local Chinese medicine practitioner for personalised guidance. A simple cup of tea can be a beautiful way to bring yourself back into harmony — one mindful sip at a time.

Your feedback and questions are always welcome so please leave a comment below.

For further information on Chinese Medicine contact Tania Grasseschi (Acupuncture, Chinese Herbs, Qigong and Wholefood counselling). Tania is an AHPRA registered practitioner of Chinese Medicine located in Katoomba, NSW and lectured at the Endeavour College of Natural Health Sydney campus for 6 years.

The information provided on this site is for educational purposes only, and does not substitute for professional medical advice. Please consult a medical professional or healthcare provider if you are seeking medical advice, diagnoses, or treatment. Remember that you are responsible for your own health and safety at all times.