The oolong tea is fragrant with a fruity flavor and tasty aroma. It is considerably low in caffeine and extremely relaxing to drink.
All tea is made from the same plant, Camellia sinensis. Whether you get green, white, oolong, or black tea depends on how it is processed. There will be different amounts of antioxidants and other chemicals in different varieties in relation to black tea and green tea.
Benefits of oolong tea are claimed to be doubled because of the combined qualities of black tea and green tea. According to Tea Association of USA, oolong tea falls between green and black teas, as its leaves are only partially oxidized.
Oolong tea is a semi-green fermented tea. But, the fermentation process is halted as soon as the tea leaves start to change their color. After the tea leaves are picked, they are intentionally bruised by shaking. While the leaves are drying, the edges of the bruised leaves turn reddish in color and the surface becomes light yellow due to fermentation and oxidation. After some fermentation period the tea leaves are pan fired to create a semi-fermented tea. Chinese oolong tea is fermented only long enough to achieve 12-20% fermentation and results in a lighter oolong, while a longer period results in 60-70% fermentation of Taiwanese oolong teas giving them a stronger oolong flavor.
Oolong tea s claim to fame among tea aficionados is due to its high polyphenolic content. Polyphenols are very effective antioxidants which aid the body in removal of free radicals as well as helping to treat obesity, by controlling the fat metabolism of the body by activating enzymes responsible for dissolving triglyceride deposited within fat cells. Triglycerides are synthesized by the liver and small intestine and are carried by the blood into various other tissues within the body. Excess triglycerides are deposited within fat cells. (See: Laboratory experiments demonstrate that oolong tea helps to prevent obesity )