tea 101: oolong tea
Oolong tea is partially oxidized - usually between 20% and 80% oxidized. Because there’s a wide range of possible oxidation, there are many types of oolong teas with myriad characteristics. Tea masters carefully watch over the production process, creating lighter oolongs with less oxidation and darker oolongs that are more thoroughly oxidized. Producers consider the production process for oolongs to be a fine art and often keep certain aspects of their process a secret. Tea connoisseurs value the subtle differences in taste and aroma that can be found across a sampling of oolongs.
|potent in anti-oxidants|
|increases metabolism and blocks fat absorption, promoting weight loss|
|reduces blood concentrations of triglycerides, the most common form of fat in the body|
|reduces blood pressure|
|inhibits bacteria and prevents tooth decay|
|good treatment supplement to diabetes patients by reducing plasma glucose and fructosamine concentrations|