Oolong Tea
Oolong tea dates back 400 years to the end of the Ming dynasty, in the Fuijian province of China. This area of China offers the most suitable natural environment for the cultivation of tea. Ironically black, green and oolong teas are all made from the same plant. Although the raw ingredients are the same these teas are produced differently through fermentation methods. Green tea is produced without fermenting the leaves. Black tea is completely fermented. The difference with Oolong tea is that this tea is only partially fermented as the leaves are withered in a way which allows them to soften, releasing enzymes that darken the tea leaves when exposed to air. With this particular tea a experienced tea maker is needed for assistance as the tea leaves should only change color only so much, as flavor will be enhanced. Oolong tea is easily distinguished by its reddish edges semi-oxidized. This tea is jam packed with antioxidants which soothes the senses.
Oolong tea contains a very high amount of Polyphenols, higher than both green and black teas. According to research, it’s clear that Polyphenols are the ingredient that generates the delicious flavor unique to oolong tea and also promotes beauty and health. Polyphenols are used in a couple of ways which are noteworthy. First, they are used to enhance the function of enzymes throughout the body, secondly they are used are scavengers clearing up free radicals in our body.
In clinical trials, people who drank four cups of oolong tea a day for three months showed a significant increase in antioxidants. Also it has been known for sometime that tea helps control obesity. The active ingredient Polyphenol activates the enzyme that is responsible for dissolving fat. It has been confirmed in studies that continuous intake of Oolong tea contributes to fat metabolism.