Oolong Tea – The Weight Loss Tea
Oolong Tea and it’s health benefis. Somewhere between Green Tea and Black Oolong Tea makes a great alernative brew.
What Makes a Tea an Oolong Tea?
There are 3 main distinct types of tea which can be generally categorized as follows:
a) Green Tea: is treated or boiled following picking to prevent the leaves from oxidizing and retaining their natural colour.
b) Black Tea: is left to oxidize following picking, that’s how it gets their distinctive colour.
c) Oolong Tea: the raw leaves are sun-wilted and then bruised, which exposes their juices to the air, so the leaves oxidise and start to turn brown like a cut fruit. They are allowed to oxidise only partially, giving them a rich, floral flavour. The tea is then dried fully; locking in the rich flavors that oolong tea is known to offer. Oolong’s unique drying process creates a tea that has many metabolic stimulating attributes
Oolongs range from bright green and slightly fermented to dark-leafed and hearty. The greener varieties are less fermented. Oolong tea therefore comes in a wide range of tastes and aromas from teas very close in taste to green tea to those very close to black tea.
Health Benefits
Oolong tea burns over 157% more fat than Green Tea – and therefore becoming the most popular teas designed to accelerate weigh loss.
Drinking two cups of Oolong tea every day not only helps shed stubborn pounds by boosting your metabolism, but also blocks the fattening effects of carbohydrates.
Wulong tea promotes beauty and health – Oolong tea contains a large quantity of polyphenol which:
promotes strong, healthy teeth;
improves cognitive functioning and mental well-being;
preventing eczema, allergies;
clarifies your skin, giving it a healthy, radiant glow and
strengthens your immune system.
Where Can I Get Some?
Visit Teaworld where you will find the some of the finest Oolong teas, Ginger Oolong, China Oolong and Champagne Oolong.
Try before You Buy – You can always request a sample and try before you buy!
By Uma Mays
Published: 11/14/2006
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