Green Tea vs. Oolong Tea
Nowadays, most people are looking for super foods endowed with awesome nutrients offering the best possible benefits for health. As all of you are aware there has been a raging battle concerning the goodness of various types of tea for health and weight loss. The forerunners of this battle though have been oolong and Green Tea, with the latter having stolen the limelight for its positive benefits for health. Nevertheless, many of the characteristics may also be attributed to Oolong Tea, offering similar health benefits. To have a better understanding of the similarities and dissimilarities of both these kinds of teas please read on…
Oolong Tea vs. Green Tea
Although both oolong and Green Tea come from the plant Camellia Sinensis, their processing techniques are quite different that determines their uniqueness and effectiveness.
Oolong or wu long tea also known as ‘blue-green ‘tea with its complexity and depth attracts tea lovers, wine enthusiasts and other foodies. Hence, it is often referred to as ‘the connoisseur’s tea’. Its widespread popularity is mainly owing to its aromatic flavour and weight loss benefits. Oolong Tea is always portrayed ‘somewhere between green and Oolong Tea.’ While Green Tea is unoxidized Oolong Tea is partially oxidized. To bring the essential oils to the fore, to enable oxidation, Oolong Tea is rolled by either hand or machine and pan fired, and then let to oxidize.
To achieve the desired levels of oxidation the process is repeated several times wherein the leaves are shaped, twisted or rolled into balls. Many types of oolong after oxidation process are roasted to enhance their aromatic flavours. However, additional processing techniques like shaping and rolling differentiates the nature of tea from Oolong Tea to Green Tea. Depending on their processing, oolongs have multiple infusions and complex flavours ranging from vanilla, honey, coconut, cream, butter, wood, lychee and several other fruits, orchids and other flowers.
Green Teas touted for their health benefits are attaining immense popularity across the globe. Green Teas are an indispensable part of the local cuisine in many parts of China and in some parts of Japan. Green Teas are unoxidised with Chinese-style teas such as Bi Luo Chun and Long Jing characteristically processed with dry heat using a spinning drum similar to an oven along with a cooking utensil resembling a wok.
Japanese Green Teas such as Sencha and Gyokuro are usually steamed producing flavours with a subtle hint of citrus. Thus, the different methods of processing give them their uncommon flavours and taste. Chinese-style Green Teas have a mild flavour with a dash of sweetness filled with the aroma of vanilla, wood or nuts.
Fresh tealeaves overall are rich sources of flavonoids known as catechins effective for protecting the body against, eliminating free radicals, muscle fatigue, pain caused by burns and preventing brain related problems such as stroke, Parkinson’s and Alzheimer’s disease. However, the levels of this substance depend on the amount of processing which undergoes a change during oxidation. With higher oxidation, there is a decrease in the catechins.
Hence, Green Tea consisting of huge amounts of catechins is often promoted as a wonder drink far superior than any other tea. Nevertheless the fact remains that with that with a reduction in catechins there occurs a natural rise in theaflavins and thearubigins as in Oolong Tea offering anti cancer, anti inflammatory and anti allergy benefits. Hence, although oxidation eliminates a particular kind of antioxidant it also helps enhance other properties favourable for health.