Wu long tea or oolong tea, are the same tea with interchangeable names. Wu long tea is from coastal provinces in southeast China. Because it is only partially fermented, Wu long is a type of tea halfway between unfermented green or white teas and fully fermented black teas. While ingredients are identical in most varieties of tea, the processing method and duration of time tea leaves are steeped in hot water, determines whether a tea is white, green, oolong or black, according to the 2004 article, "Cultural Essentials: Tea Production," by Yang Lu of UCLA.
Wu Long or Oolong Tea
Wu long tea retains the nutrients and natural healing ingredients found in unfermented green tea, but it is less harsh on your stomach and lacks the grassy flavor. The brief fermentation process removes irritants found in raw tea. The subtle flavors created by partial fermentation differentiates Wu long tea from other teas, including black tea, which is fully fermented.
The Plant
Wu long tea is created from an infusion of leaves from Camellia sinensis plants. Herbal teas come from infusions of herbs or plants other than Camellia sinensis. A tea plant grows for five years before its leaves can be picked, and as long as the plant is healthy and properly cared for, it may be productive for another 25 years. After age 30, the trunk of the old plant is cut off to encourage new stems to grow from the roots. Carefully rehabilitated Camellia sinensis plants may provide tea leaves for 100 years, explains Yang Lu.
Polyphenols
Biological compounds called polyphenols are active ingredients responsible for Wu Long tea's health benefits. One cup of Wu long tea contains more polyphenols than one serving of antioxidant-rich broccoli or spinach. Of the polyphenols in Wu Long tea, the most abundant is Epigallocatechin gallete or EGCG, which has 25 to 100 times more potency than vitamins C or E. EGCG may destroy free radicals caused by negative environmental influences, such as pollution, cigarette smoke and processed food. Exposure to sunlight generates free radicals that contribute to skin aging, and EGCG may help ameliorate these visible signs of aging, according to the 2005 article, "Bioactive Compounds in Tea," by Jane Higdon, Ph.D. of the Linus Pauling Institute.
Catechins
All teas are derived from Camellia sinensis plant leaves. Fresh tea leaves are rich in catechins, which are natural antioxidants known as flavanols, natural antioxidants, that are known as. When tea leaves are rolled or broken intentionally during processing, the leaves' catechins and polyphenols come together. This triggers an oxidation process that forms theaflavins and thearubigins, the two predominant catechins in Wu long tea. Catechins are active ingredients with powerful antioxidant qualities that may help destroy free radicals that can cause cell damage.
Caffeine and Natural Chemicals
All teas contain caffeine, unless they are processed as decaffeinated, and the caffeine content of Wu long tea is similar to that of green tea. An 8 oz. cup of tea has about half the caffeine as the same amount of coffee. Caffeine content depends in part on the amount of tea and water you use, the length of time you brew your tea and whether you are using loose tea or teabags. Tea leaves contain chemicals, including naturally occurring chemicals, such as tannins, which have anti-inflammatory and germicidal qualities. Wu long and other teas also contain an alkaloid that is a nerve center stimulant, according to a Montana Historical Society guide to "The Chinese Experience in Montana."
Fluoride
Fluoride accumulates in the leaves of tea plants, and the older the plant the greater the amount of fluoride. Fluoride concentrations in oolong, green and black teas are similar to levels typically recommended for the prevention of dental cavities. Drinking as much as 1 liter of green, oolong or black tea daily is not likely to result in fluoride levels higher than those recommended for dental health, according to the 2005 article written by Jane Higdon, Ph.D., of Oregon State University's Linus Pauling Institute.
References
- Graduate School of Education & Information Studies; Cultural Essentials: Chinese Food and Drink; Yang Lu
- University of Kansas: Tea Ceremony
- Graduate School of Education & Information Studies; Cultural Essentials: Tea Production; Yang Lu; June 2004
- Linus Pauling Institute Oregon State University; Bioactive Compounds in Tea; Jane Higdon, Ph.D.; January 2005
- The Montana Historical Society; East Meets West; "The Chinese Experience in Montana"; 2002
- Oregon State University Linus Pauling Institute; Phytochemicals: Tea; Jane Higdon, Ph.D.; 2005
Member Comments