Oolong, green and black tea are a product of one plant – “Camellia sinensis”. The main difference is in the tea manufacturing process – black tea is fully fermented, green tea is not fermented and oolong is partially fermented. Due to that much of oolong’s beneficial ingredients are preserved. This tea contains catechins which are the most powerful antioxidants. It is believed that catechins are 100 times more potent than vitamin C and 25 times more efficient than vitamin E in limiting the harmful effects of oxygen on DNA. Oolong helps improve metabolism and regulate weight, therefore it is a valuable addition to a bell-balanced and healthy diet. Oolong is suitable for diabetics because it helps in regulating blood sugar. However we should avoid too much daily consumption because oolong tea contains caffeine which stimulates the central nervous system, heart and muscles. Oolong is used to improve mental activity, to prevent cancer and heart disease, osteoporosis, tooth decay and many others.
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Black Tea
Black tea is known to be a powerful antioxidant. Huge quantities of vitamin C and vitamin E are concentrated in the black tea. It fights aging, both when it is consumed and when it is applied on the skin.
Black tea improves the overall condition of the body, increases mental and physical performance and adds to our good mood. Black tea reduces the levels of cortisol (the stress hormone) which is responsible for heart strokes and fatal attacks. Read more
Types of Tea
Black, green and white tea are prepared from the tea plant (Camellia sinensis).
The tea leaves are carefully selected and left to ferment naturally. For the three types of tea, different parts of the plant are selected at different times of the year and left to ferment for a different period of time.
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