In China, oolong tea is used as a traditional herbal medicine and enjoyed as a popular beverage. Since its introduction to the western world in the 19th century, oolong tea continues to gain popularity because of its health benefits. This tea is cultivated from the plant, Camellia sinensis, and undergoes a semi-oxidation process. After the leaves are plucked, oxygen begins to react with the tea leaves. The uniqueness of oolong tea is attributed to the control of oxidation. This is achieved by firing and roasting the leaves to stop oxidation.
Weight Management
In the Chinese culture, drinking oolong tea is believed to reduce body fat and maintain your weight. It is thought to increase your rate of metabolism, aid your body in the conversion of fat into energy and has absorption-blocking potential. Oolong tea is low in calories and carbohydrates. Oolong contains less caffeine than black tea but more than green tea.
Antioxidant Protection
All tea comes from the Camellia sinensis plant. Likewise, all tea contains polyphenols, which are chemicals with antioxidant properties. Some polyphenols are destroyed during the fermentation process of tea. Oolong tea is processed less than black tea but more than green tea. The polyphenols retained in oolong tea protect your cells from damage caused by free radicals. Free radicals are unstable molecules that steal electrons from surrounding molecules and disrupt the normal function of your body's cells. An accumulation of free radicals has been linked to cardiovascular disease, accelerated aging and several types of cancer.
Lowers Blood Sugar Levels
A group of researchers in Taiwan studied the effect of oolong tea consumption on blood sugar levels in patients with type 2 diabetes. The team, lead by Kazuaki Hosoda, B.S. divided the test patients into two groups. All participants followed the same rules except one group drank about 1.5 quarts of oolong tea each day while the control group drank water. After four weeks, the Taiwanese researchers noted that drinking oolong tea in conjunction with taking anti-hyperglycemic medications significantly lowered the blood sugar levels of the patients. This study was reported in the June 2003 issue of the journal "Diabetes Care."
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