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A semi-oxidised tea, Oolong tea is a traditional Chinese tea that has a unique production technique. The leaves are withered under the sun and are then oxidised before curling and twisting them. The degree of oxidation on an oolong tea can vary from 8% to 85%, and this depends on the variety and production style of the tea. The plant used for making Oolong tea, Camellia sinensis, is the same used for the production of black and green tea. The difference in taste and colour only arises due to the different processing and oxidation procedures. Oolong tea leaves are plucked, kept under carefully controlled conditions and allowed to oxidize. These leaves are not intentionally broken, leaving most of the cell structure intact. The taste of oolong tea widely varies among its different sub-varieties, due to its production and oxidation techniques. It can be anything between a sweet and fruity flavour with beautiful honey aromas to woody and thick with roasted aromas, or even green and fresh with flowery aromas. There are two distinct styles of processing green tea protect teeth from acid produced by certain bacteria. The production of acid and the growth of bacteria are both inhibited by oolong tea, which means it is effective in preventing tooth decay and build-up plaque. Oolong can protect your bones and prevent osteoporosis. Those who consistently drink oolong tea are less likely to lose their bone mineral density, helping retain minerals from healthy foods consumed. It has been discovered that oolong contains magnesium and calcium in its leaves. Known for its anti-cancer properties, oolong tea assists in maintaining a healthy immune system. The antioxidant flavonoids found in the tea prevent cellular damage. The production of anti-bacterial proteins is much higher in those who drink oolong tea, indicating a strong immune response when fighting infection.
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