nausea after green tea, but I want it for health…
There are many types of green tea each with individualistic taste profile and, most importantly, different TCM character. For example, a Gyokuro can be quite grassy and seaweed-like, while quite "cold" in TCM term. Either the taste, or its TCM nature, or both, can cause a person to feel sick, if that person's physical condition and this particular tea does not match. (read more: TCM and Tea)
By contrast, a medium or high fire hand-roasted green tea, such as Longjing or Dinggu Dafang, are less "cold" in TCM term. They taste warmer and malty rather than grassy, matching to the taste preference generally by people with "cold" physical types. People with "cold" or "chilled" physical types should avoid TCM "cold" food and drinks.
So you have to find a matching green tea to your physical and taste needs.
There are yet other alternatives
To benefit from tea, it is important for a person to turn it into a daily habit and use it as a staple drink. Find the tea that makes you comfortable and that is a delight to drink. Sometimes a step beyond the "green" category into the open horizon of other healthy tea choices maybe the very answer that you are looking for.
Bouquet style Phoenix oolongs (Fenghuang Dancong) are also like green tea, but less cold, and a lot more florally aromatic, though the catechin level is only 50% of a fine green tea. They do have strong medicinal properties that green tea is less potent in, especially in boosting immune and detox.
If you have tried them and find them not TCM "warm" enough for you, may be warmer style oolongs such as classic style Phoenix or, even warmer yet, Wuyi, are your cup of tea. These teas have always been used as medicine too, especially against indigestion, diarrhea, colds and flus. They are especially suitable for those with weaker stomachs or those during menstruation.
Yet the warmest TCM character of all is the charcoal baked Tieguanyin, a great tea for all day drinking for the weaker stomach, or if you are up to it, a strong brew in the tiny Yixing pot for an espresso equivalent in tea.
Nick-named "Old People's Tea" is puer. Either truly post-fermented puer or well-matured shengcha puer. They are not only easy to prepare, flexibly dilutable, and enjoyable both light or strong, but also neutral in TCM character. It degreases and fights cholesterols. The varieties under this "puer" label range hugely and so is the taste.
Even black tea is better than no tea. Use a respectable, whole-leaf quality, such as a good Minhong, so you can ensure a great polyphenol amount, as well as a delightful drink without cream and sugar.
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