Camellia sinensis: An Herbalist’s Perspective

Posted October 24th, 2013 by VCIH

Heritage, Energetics, Constituents, Benefits, Preparation and Culture of Tea!
a workshop with Susan Staley, VCIH Clinical Intern
Saturday November 2, 1-3 pm
$12/$10 for members

People all over the world drink Camellia Sinensis, or true “tea”.  The form and intention behind consumption of this plant vary as greatly as the methods used to cultivate and process its leaves. It is these variations that distinguish the kind of tea these leaves become: green, white, oolong, black and puer. Native to the Yunnan region of China, Homo erectus had been in relationship with this evergreen jungle growing tree from one million to half a million years ago as an energizing aid during forage. The leaves have been used medicinally since 1766-1050 BCE and continue to be enjoyed today for its medicinal, uplifting, and cultural benefits. Please join Susan Staley in the exploration of these benefits and in addition, to clinical findings that show support for the cardiovascular, digestive, immune, and nervous systems! Tips on how to prepare a range of loose-leaf tea and tasting opportunities guaranteed.