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Oolong (UK: / ˈ uː l ɒ ŋ /, US: /-l ɔː ŋ /; simplified Chinese: 乌龙茶; traditional Chinese: 烏龍茶; pinyin: wūlóngchá; Pe̍h-ōe-jī: o͘-liông tê, "black dragon" tea) is a traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process that includes withering the leaves under strong sun and allowing some oxidation to occur before curling and twisting. [1]
1912 advertisement for tea in the Sydney Morning Herald, describing its supposed health benefits. The health effects of tea have been studied throughout human history. In clinical research conducted over the early 21st century, tea has been studied extensively for its potential to lower the risk of human diseases, but there is no good scientific evidence to support any therapeutic uses other ...
Caffeine is a central nervous system (CNS) stimulant of the methylxanthine class and is the most commonly consumed psychoactive substance globally. [9] [10] It is mainly used for its eugeroic (wakefulness promoting), ergogenic (physical performance-enhancing), or nootropic (cognitive-enhancing) properties.
Teaghrelins are acylated flavonoid tetraglycosides found in semi-oxidized oolong teas (Camellia sinensis), such as Chin-shin oolong tea [1] and Shy‐jih‐chuen oolong tea. [2] Teaghrelins are ghrelin receptor agonists in vitro. [1] In an animal model, teaghrelins induce hunger and accelerate gastric emptying. [1]
Pouchong oolong, also called light oolong, is a lightly oxidized tea, twist shape, with floral notes, and usually not roasted, somewhere between green tea and what is usually considered oolong tea, though often classified with the latter due to its lack of the sharper green tea flavours. Pouchong refers to its paper wrapping. [15]
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