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Updated 05 October 2015

The story of oolong tea

Oolong, or semi-green teas, result when the fermentation process is stopped just as the leaves start to turn brown.

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Key health benefits of oolong tea

  • Large amounts of polyphenols found in oolong tea remove free radicals
  • Prevents skin damage such as dark pigmentation and liver spots that are caused by free radicals
  • Free radicals turn skin lipids that are supposed to keep the skin fresh into lipid peroxide and this accelerates the ageing process. By combating free radicals, the polyphenols found in oolong tea slow down the ageing process
  • Polyphenols enhance the function of enzymes
  • The polyphenols in oolong tea help to control obesity by activating the enzyme responsible for dissolving triglyceride (fatty deposits) and enhancing the function of fat metabolism
  • Chinese herbalists believe that oolong tea is highly effective in improving symptoms that are associated with weak kidney and spleen energy
  • Polyphenol helps reduce and prevents tooth decay

Downsides of oolong tea

Tea has half the amount of caffeine than coffee and far less than coke, nevertheless, too much of a good thing CAN cause insomnia and nervousness. Note that out of the three main types of tea, black tea contains the most caffeine and green tea the least, oolong tea is somewhere in the middle.

Extensive research shows that up to 300 milligrams of caffeine (about eight cups of tea) is not a health risk.

Anaemics should avoid excessive tea-drinking with meals because the antioxidant properties of any tea can reduce an individual's ability to absorb iron.

Too much tea can discolour your teeth.

Interesting facts

Oolong or semi-green teas result when the fermentation process is stopped just as the leaves start to turn brown. Oolong tea combines the health benefits of both green and black tea. However, Chinese doctors recommend oolong tea especially for its weight-loss properties.

Semi-fermented oolong tea contains more polyphenols than black and green tea. Some polyphenols, like flavonoids, have antioxidant properties.

 
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