Production, Composition, and Health Effects of Oolong Tea

• Main Authors: İlkay Koca, Şeyda Bostancı
• Format: Article
• Language: English
• Published: Turkish Science and Technology Publishing (TURSTEP) 2014-04-01
• Series: Turkish Journal of Agriculture: Food Science and Technology
• Subjects: Çay; Polifenol; Enzimatik oksidasyon; Sağlık
• Online Access: http://www.agrifoodscience.com/index.php/TURJAF/article/view/84

Tea, one of the most widely consumed beverages in the world, is produced from the leaves of the plant Camellia sinensis L.. Tea has important physiological properties and potential health benefits due to the presence of compounds such as polyphenols, amino acids, vitamins, carbohydrates, caffeine, and purine alkaloids. Tea is produced in three types as green tea (unfermented), oolong tea (partially fermented), and black tea (fully fermented). Black tea is consumed worldwide, whereas green and oolong teas are consumed mainly in Asia and North Africa. The total tea production in the world consists of about 78% black tea, 20% green tea and