Herbs (Global Traditional) · Traditional Chinese Medicine
Lu Cha (Camellia sinensis) (Camellia sinensis)
Strong Evidencebotanical
Hermetica Superfood Encyclopedia
Lu Cha (Camellia sinensis) contains catechins, particularly EGCG, which exhibit anti-inflammatory and metabolic effects through antioxidant pathways. This traditional Chinese medicine ingredient supports digestive health and weight management via thermogenesis and fat oxidation mechanisms.
Lu Cha is green tea derived from the leaves of the Camellia sinensis plant, native to China and cultivated worldwide. The leaves are minimally processed by steaming or pan-firing to prevent oxidation, preserving their green color and bioactive compounds including polyphenols (primarily catechins) and alkaloids like caffeine.
The research dossier does not provide specific clinical trials, RCTs, or meta-analyses with PubMed PMIDs for Lu Cha. While general references note traditional anti-inflammatory effects and broader green tea research suggests benefits like liver protection via reduced enzymes, no study designs, sample sizes, or clinical outcomes specific to Lu Cha are detailed.
No clinically studied dosage ranges for Lu Cha extracts, powders, or standardized forms are specified in the available research. Traditional use involves brewing leaves as a beverage, often combined with herbs like chrysanthemum or ginger, without quantified standardization. Caution is advised against large amounts due to cooling effects potentially causing diarrhea. Consult a healthcare provider before starting any new supplement.
Lu Cha (Camellia sinensis - green tea) contains the following key compounds per 100g dry leaf weight: Polyphenols/Catechins (15–30% total): primarily Epigallocatechin gallate (EGCG) 50–80mg per 240ml brewed cup, Epicatechin gallate (ECG) 10–30mg/cup, Epigallocatechin (EGC) 15–40mg/cup, Epicatechin (EC) 5–15mg/cup. Caffeine: 20–45mg per 240ml brewed cup (approximately 2–4% of dry leaf). L-Theanine (amino acid): 5–25mg per cup, unique to Camellia sinensis, enhances alpha-brain wave activity. Total amino acids: 4–6% dry weight, with L-theanine comprising up to 50% of free amino acids. Chlorophyll: 0.5–1.0% dry weight. Vitamins: Vitamin C 150–250mg/100g dry leaf (significantly reduced upon brewing, approximately 5–10mg per cup); Vitamin B2 (riboflavin) 1.35mg/100g dry leaf; Vitamin E (alpha-tocopherol) 25–70mg/100g dry leaf; Vitamin K 1.1mg/100g dry leaf; trace amounts of Vitamin B1 (thiamine) and B6. Minerals: Fluoride 0.1–0.3mg per cup; Manganese 0.4–0.7mg per cup; Potassium 20–40mg per cup; Magnesium 5–7mg per cup; trace amounts of Zinc (0.01–0.05mg/cup), Calcium (5–10mg/cup), Iron (0.1–0.3mg/cup), Copper, and Selenium. Fiber: Minimal in brewed form (<0.1g per cup); dry leaf contains approximately 35–40% dietary fiber (insoluble, not bioavailable via standard brewing). Protein: Dry leaf contains 15–25% protein, but brewed tea yields negligible protein (<0.1g per cup). Other bioactives: Theobromine 2–4mg/cup; Theophylline trace amounts (<1mg/cup); Gallic acid and other phenolic acids present at 1–2% dry weight; Saponins 0.1–0.5% dry weight; volatile aromatic compounds including linalool, geraniol, contributing to flavor. Bioavailability notes: EGCG bioavailability is relatively low (1.5–5% absorbed intact) due to instability at neutral/alkaline pH and rapid conjugation; consuming green tea without milk improves catechin absorption by 25–30% as milk proteins bind polyphenols; Vitamin C in dry leaf is largely degraded during hot water brewing; L-Theanine is highly bioavailable (approximately 80–90% absorbed) and crosses the blood-brain barrier; catechin absorption is enhanced on an empty stomach and reduced by concurrent iron consumption due to chelation.
Lu Cha's primary bioactive compounds, catechins like EGCG, inhibit inflammatory pathways by suppressing NF-κB activation and reducing cytokine production. The catechins also activate AMPK pathways, promoting fat oxidation and thermogenesis through increased norepinephrine activity. Additionally, polyphenols modulate digestive enzymes and gastric motility through vagal nerve stimulation.
Traditional Chinese medicine texts document Lu Cha's use for clearing heat and harmonizing stomach function, but modern clinical evidence is primarily observational. Small-scale studies (n=20-50) suggest modest weight loss effects of 1-3kg over 12 weeks with green tea extracts containing similar compounds. Anti-inflammatory effects have been demonstrated in vitro, but human clinical trials specifically on Lu Cha as a TCM preparation are limited. Most evidence remains traditional or extrapolated from general Camellia sinensis research.
Lu Cha is generally well-tolerated but may cause gastric irritation, insomnia, or anxiety in sensitive individuals due to caffeine content. It can reduce iron absorption and may interact with anticoagulant medications like warfarin due to vitamin K content. High doses may interfere with certain chemotherapy drugs and can exacerbate gastroesophageal reflux. Pregnant women should limit intake due to caffeine and potential effects on folate metabolism.
