Skip to main content
padlock icon - secure page this page is secure

Open Access Production, Composition, and Health Effects of Oolong Tea

Download Article:

The full text article is available externally.

The article you have requested is supplied via the DOAJ. View from original source.

This article is Open Access under the terms of the Creative Commons CC BY-NC licence.

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
No References
No Citations
No Supplementary Data
No Article Media
No Metrics

Document Type: Research Article

Publication date: January 1, 2014

  • Access Key
  • Free content
  • Partial Free content
  • New content
  • Open access content
  • Partial Open access content
  • Subscribed content
  • Partial Subscribed content
  • Free trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more