Wu long tea, or oolong, as it is otherwise known, is a unique brew that has characteristics of both green and black teas, but is in a category of its own. While black tea is fully fermented and green tea unfermented, wu long tea is partially fermented, or partially oxidized. Wu long tea originated in the Fujian region of China and has been long-cherished in Asia for its health benefits, which include increased immunity to disease, weight loss and heart health.
Improved Immune Efficiency
Wu long tea is high in antioxidants called theaflavins and thearubigins, which have anti-allergy, anti-inflammatory and anti-cancer properties. A study published in "Antioxidants & Redox Signaling" in 2005 states that the antioxidants found in wu long (and other teas) have been shown to prohibit tumor growth in test animals.
Anti-aging
Antioxidant-rich wu long tea can help reverse the signs of aging by repairing damage done by free radicals in the air you breathe and the food you eat. Research done by Dr. Kenichi Yanagimoto and colleagues at the University of California, Davis, in 2004, showed that study participants who consumed wu long daily over a period of 15 days experienced a 50 percent reduction in free radicals.
Healthier Teeth
A 2001 study from the Department of Pediatric Dentistry, Osaka University Graduate School of Dentistry in Osaka, Japan, showed that regular consumption of wu long increased the strength of teeth and helped prevent tooth decay by reducing plaque formation in the mouth.
Weight Loss
Another Japanese study from the Department of Applied Nutrition, The University of Tokushima School of Medicine, Tokushima, Japan, showed that consumption of wu long tea increased energy metabolism in females. Compared with water and green tea, the study found that wu long tea was most effective in burning calories if consumed before eating.
Carb-blocking
In addition to increasing calorie burn, the consumption of wu long tea before a meal may reduce the fattening effect of carbohydrates by reducing the insulin increase that is normal after consuming carbs. Positive results emerged from a study conducted by the Suntory Research Center in Osaka, Japan.
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