Relevant bibliographies by topics / Oolong tea

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Oolong tea'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Oolong tea"

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Hou, Tian, and Jongbin Park. "Study on the Relationship Between Oolong Tea Brand Packaging Design and Color." International Journal of Global Economics and Management 4, no. 2 (2024): 101–14. http://dx.doi.org/10.62051/ijgem.v4n2.13.

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The color design in the packaging of Oolong tea brand plays an important role in the sales and business activities of the goods. In the contemporary packaging design of Oolong tea brand, the color design has been placed in a crucial position. This paper mainly starts from the relationship between oolong tea brand packaging design and color, firstly discusses the importance of color in Oolong tea brand packaging design, secondly studies the relationship between Oolong tea brand packaging design and color, and finally discusses the application of color in Fujian Oolong tea brand packaging design
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Huynh, O. N., N. T. Mai, and D. M. Hoang. "GABA-enriched old Oolong tea fermentation." IOP Conference Series: Earth and Environmental Science 1340, no. 1 (2024): 012028. http://dx.doi.org/10.1088/1755-1315/1340/1/012028.

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Abstract Oolong tea, being a semi-fermented variety, holds significance in the tea production industry. However, an important portion of stocked Oolong tea (old Oolong tea) was discarded from the market. Oolong GABA tea, known for its potential health benefits, can be produced through fermentation under oxygen-depleted conditions. Therefore, improving old tea into GABA-rich tea will contribute to limiting the discard of old tea from the market. In this study, old Oolong tea underwent fermentation at temperatures of 30ºC, 35ºC, and 40ºC for a duration of 48 hours. Key parameters, including GABA
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Alfi Nur Rochmah, Nurul Azizah Choiriyah, Yenny Febriana Ramadhan Abdi, and Retno Widyastuti. "Prebiotics Properties of Oolong Tea." Journal of Food and Agricultural Product 5, no. 1 (2025): 75–82. https://doi.org/10.32585/jfap.v5i1.6311.

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Oolong tea is a semi-fermented tea derived from Camellia sinensis leaves. Oolong tea contains high polyphenol compounds that act as antioxidants and prebiotics. However, studies related to the prebiotic properties of oolong tea are still limited. This review aims to discuss scientific research that supports the concept of oolong tea polyphenol compounds as prebiotics. Oolong tea polyphenol compounds have low bioavailability. The part of the polyphenols that are not absorbed by the small intestine will be metabolized by intestinal bacteria. This has implications for improving intestinal microbi
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Zhang, Simeng, Jiro Takano, Norihito Murayama, et al. "Subacute Ingestion of Caffeine and Oolong Tea Increases Fat Oxidation without Affecting Energy Expenditure and Sleep Architecture: A Randomized, Placebo-Controlled, Double-Blinded Cross-Over Trial." Nutrients 12, no. 12 (2020): 3671. http://dx.doi.org/10.3390/nu12123671.

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Ingesting oolong tea or caffeine acutely increases energy expenditure, and oolong tea, but not caffeine, stimulates fat oxidation. The acute effects of caffeine, such as increased heart rate and interference with sleep, diminish over 1–4 days, known as caffeine tolerance. During each 14-day session of the present study, 12 non-obese males consumed oolong tea (100 mg caffeine, 21.4 mg gallic acid, 97 mg catechins and 125 mg polymerized polyphenol), caffeine (100 mg), or placebo at breakfast and lunch. On day 14 of each session, 24-h indirect calorimetry and polysomnographic sleep recording were
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Wang, Zhihui, Shuang Gan, Weijiang Sun, and Zhidan Chen. "Quality Characteristics of Oolong Tea Products in Different Regions and the Contribution of Thirteen Phytochemical Components to Its Taste." Horticulturae 8, no. 4 (2022): 278. http://dx.doi.org/10.3390/horticulturae8040278.

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Regionality is a term used in the tea industry to describe the particular style of tea produced by a growing region. Determining the characteristics of the tea of specific regions can help growers predict tea plant quality before harvesting and eventually production. As such, in this study, we collected representative Oolong tea samples from 15 regions in 8 countries. Quantitative description analysis (QDA) and a flavor wheel were used to analyze their sensory characteristics. Chemometrics was used to screen the phytochemical components that significantly contribute to the taste of Oolong tea.
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Lin, Jiazheng, Yuwan Wang, Lin Chen, Yunfei Yang, Zheng Tu, and Yang Ye. "Effect of the Presence of Stem on Quality of Oolong Tea." Foods 11, no. 21 (2022): 3439. http://dx.doi.org/10.3390/foods11213439.

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Combined with the unique processing technology of oolong tea, oolong tea with stem processing has a better flavor compared to oolong tea without stem processing. However, there is currently no available evidence to support the contribution of stems to the taste quality of oolong tea. In this study, the electronic tongue, sensory evaluation method combined with liquid chromatography, and gas chromatography–mass spectrometry were used to explore the influence of the presence of stems on the flavor substances and aroma of oolong tea during processing. The results showed that the presence of stems
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Zhou, Zi-Wei, Qing-Yang Wu, Yun Yang, et al. "The Dynamic Change in Fatty Acids during the Postharvest Process of Oolong Tea Production." Molecules 27, no. 13 (2022): 4298. http://dx.doi.org/10.3390/molecules27134298.

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As important factors to oolong tea quality, the accumulation and dynamic change in aroma substances attracts great attention. The volatile composition of oolong tea is closely related to the precursor contents. Fatty acids (FAs) and their derivatives are basic components of oolong tea fragrance during the postharvest process. However, information about the precursors of FAs during the postharvest process of oolong tea production is rare. To investigate the transformation of fatty acids during the process of oolong tea production, gas chromatograph–flame ionization detection (GC-FID) was conduc
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Hisanaga, Ayami, Hisako Ishida, Kozue Sakao, et al. "Anti-inflammatory activity and molecular mechanism of Oolong tea theasinensin." Food Funct. 5, no. 8 (2014): 1891–97. http://dx.doi.org/10.1039/c4fo00152d.

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Wang, Zhihui, Shuang Gan, Weijiang Sun, and Zhidan Chen. "Widely Targeted Metabolomics Analysis Reveals the Differences of Nonvolatile Compounds in Oolong Tea in Different Production Areas." Foods 11, no. 7 (2022): 1057. http://dx.doi.org/10.3390/foods11071057.

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The flavor differences in Oolong tea from different producing areas are caused by its complex differential compounds. In this study, representative samples of Oolong tea from four countries were collected, and their differential nonvolatile compounds were analyzed by a combination of widely targeted metabolomics, chemometrics, and quantitative taste evaluation. A total of 801 nonvolatile compounds were detected, which could be divided into 16 categories. We found that the difference in these compounds’ content among Oolong teas from three producing areas in China was the largest. There were 37
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Wang, Miao, Jianlong Li, Xiaohui Liu, et al. "Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes." Metabolites 12, no. 11 (2022): 1063. http://dx.doi.org/10.3390/metabo12111063.

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Lingtou Dancong oolong tea is a famous Chinese oolong tea due to its special honey-like aroma. However, little is known about its specific aroma profile and key contributors. Furthermore, whether the aroma characteristics of Lingtou Dancong oolong tea are affected by the environmental conditions at different altitudes is unknown. In this study, the aromas in Lingtou Dancong oolong tea were extracted and analyzed by stir-bar sorptive extraction (SBSE) combined with gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS), and the aroma profiles of tea plants grown at different al
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Dissertations / Theses on the topic "Oolong tea"

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Lee, Viola S. Y., and 李思妧. "Chemical Analysis of Oolong Tea and Old Oolong Tea." Thesis, 2008. http://ndltd.ncl.edu.tw/handle/19192211450139035637.

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博士<br>國立中興大學<br>生物科技學研究所<br>97<br>Oolong tea manufactured via a semifermentation process possesses a taste and color somewhere between green and black teas. Alteration of constituents, particularly phenolic compounds, in the infusion of oolong tea resulted from its manufacture, was analyzed by high-performance liquid chromatography coupled to ultraviolet absorbance or electrospray ionization tandem mass spectrometry. The identified contained 2 alkaloids, 11 flavan-3-ols, 8 organic acids and esters, 11 proanthocyanidin dimers, 3 theaflavins, and 22 flavonoid glycosides, including 6 novel acylat
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Chang, Shi-Rong, and 張世蓉. "Taitung red oolong tea sets creation research." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/mr6m64.

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碩士<br>國立臺東大學<br>進修部美術產業發展碩專(夜間班)<br>104<br>Tea is one of the important economic plants in Taiwan as fog and wet weather are suitable for growth of tea. Taitung tea area face attack when people start import a lot of tea from China and Vietnam since 1995. It made our tea farmers hardly survive in the market. At that time Tea Improvement Station in Taitung focus on Luye tea area characteristics, they break zone and develop severe withering, heavy degree of fermentation "red oolong tea." This research was investigate red oolong tea sets creation in Taitung. For reach the purpose of research, we f
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Lin, Shao-Yu, and 林劭宇. "The History of Dong-ding Oolong Tea." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/77958551667527597784.

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碩士<br>國立臺北教育大學<br>台灣文化研究所<br>99<br>Abstract There are three possible origins of Dong Ding tea. It could be from the indigenous tea trees. It could be Lin Fengchi who brought the seedling from Fujian Province. It could be brought by the early settlers. The indigenous tea tree, the Shui-Sha-Lian tea had declined during the Dao-guang period as the tea in Taipei rose up. The following two are more possible. Either Lin Fengchi, the candidate for imperial examination, brought the seedling from Wuyi mountain in Fujian and Lin Sanxian grew it at Dong Ding, or the Su ancestors at Dong Ding brought and
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Lee, Chin-Yieh, and 李謹冶. "Effect of Drinking Oolong Tea in Meridian Energy." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/7xjv3g.

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碩士<br>亞太創意技術學院<br>茶陶創意研究所<br>106<br>The connection between tea and health has always been inseparable in China. The legacy and ancient books about the health-preserving, such as the meridian theory, or the books about tea like "Tea Classic", "Compendium of Materia Medica", "Supplements to Compendim of Materia Medica", "Eight treatises on following the principles of life", "Materia medica of Tang dynasty", "Taiping Prescriptions for Universal Relief", "Treatise on Tea Drinking for Health" etc., all mentioned the help of drinking tea for health, and even proposed the concept of tea therapy. In t
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Chen, Chung-Chia, and 陳重嘉. "Effects of mordem and traditional Tongding Oolong tea process on tea quality." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/g9246g.

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碩士<br>亞洲大學<br>生物資訊與醫學工程學系碩士在職專班<br>104<br>The production method of Tongding Oolong tea inherited from the production method of Chinese tea, but after hundreds of years. Tongding Oolong tea had developed a unique modern tea production process and equipment differs greatly from early tea factory, but in order to save costs and increase revenue the quality of the key processes manufacture usually ignored and products more and more like green tea. Therefore, we need to research for the modern and the traditional process Tongding Oolong tea to show up the Tongding features of Oolong tea and let the
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Yan, Wen-Yi, and 嚴文憶. "Effects of Oolong Aged Tea and Green Tea on Human Autonomic Neural Activity." Thesis, 2019. http://ndltd.ncl.edu.tw/handle/3e7k98.

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碩士<br>國立雲林科技大學<br>工業工程與管理系<br>107<br>Green tea, black tea and oolong tea are the most widely used beverages in the world after water. Recent medical and epidemiological studies have shown that flavonoids in green tea, black tea or oolong tea can reduce the risk of stroke, diabetes, coronary heart disease and cancer. Few people have studied the benefits of emotions and performance, such as relaxation and concentration. Therefore, this study is mainly to explore the effects of oolong aged tea and green tea on heart rate variability of autonomic nervous system, and use paired t test to compare th
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Chen, Ying-Jie, and 陳盈潔. "Unique Pattern of Volatile Compounds in Old Oolong Tea." Thesis, 2010. http://ndltd.ncl.edu.tw/handle/64374611151817414831.

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碩士<br>國立中興大學<br>生物科技學研究所<br>98<br>Tea is a widely popular beverage consumed for more than several thousand years. Old oolong tea is converted from fresh oolong tea by long-term storage (aging) for more than five years and refined at least annually by a professional drying process. In the present study, it was aimed to compare the volatile compounds in fresh and old oolong teas by aroma extract dilution analysis with the aid of gas chromatography/mass spectrometry (GC/MS) analysis. Volatile compounds of old oolong tea were found significantly different from those of fresh oolong tea. The compar
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Ke, Yuan Dun, and 柯元敦. "Analysis of catechin contents of Oolong tea contestants from Lugu Farmers’ Association Tea Competition." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/81710255553933443019.

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碩士<br>國立中興大學<br>生物科技學研究所<br>105<br>Tea is an important cash crop in the world. Traditionally, Oolong tea is the most famous drink in Taiwan. Previous studies have shown that tea may have advantageous health effects. Catechins are the major active components and the supposed flavor determinant factor. The Lugu Farmers’ Association Tea Competition is established in 1976 and the most representative committee, which rank the tea contestants seriously for good quality and flavor to maintain their high credibility. The purpose of this study was to analyze the tea evaluation standards based on catech
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Huang, Min-Huei, and 黃敏惠. "Synthesis of Acylated Flavonoide Glycosides Analogue in Old Oolong Tea." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/k7wjwe.

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碩士<br>國立中興大學<br>化學系所<br>99<br>We successfully synthesized two acylated monoglycosides by coupling D-glucose with cinnamic acid and coumaric acid, separately. Then these two acylated monoglycosides underwent glycosidation to produce acylated diglycosides. The developed synthetic method allows the preparation of acylated flavonoide glycosides derivatives for further explorations toward the origins of their biological activities.
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Lin, Hui-Feng, and 林暉峰. "Assessment of Quality and Antioxidative Activity of Oolong Tea Liquor." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/66473889828384681052.

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碩士<br>大葉大學<br>生物科技碩士在職學位學程<br>104<br>The main purpose of this research is to investigate the quality and antioxidant activity of an alcoholic beverage of Oolong tea in 40% rice liquor. After different tea soaking times (1, 5, 10, 15, 20 days), the antioxidant ability (total phenol and flavonoids content 、DPPH free radical scavenging activity), functional property, color, and flavor were asses. The results showed, in the 20 days of soaking, the acidity (0.08-0.09) and pH value (5.51-5.64) showed no significant difference. Color gradually turned deeper (L value declined) with time, and red pr
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Books on the topic "Oolong tea"

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1953-, Lin Shiyu, ed. Taiwan cha: Formosa oolong tea. Mao tou ying chu ban she, 2001.

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Smith, Karen Rose. Murder with Oolong Tea. Cengage Gale, 2021.

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Murder with Oolong Tea. Kensington, 2020.

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Alice, Reed;. Oolong Tea at 10:30. BooksForABuck.com, 2007.

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Childs, Laura. Oolong Dead (A Tea Shop Mystery, #10). Berkley, 2010.

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Oolong Dead (A Tea Shop Mystery, #10). Berkeley Pub. Group, 2009.

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GEN, SHI HAI. Map of Chinese tea: Oolong tea, black tea and suppression of tea, tea, specialty tea volumes. Shanghai Culture; 1 (January 1. 2007), 1991.

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Wu long cha dao: Tea ceremony of Oolong. Chengdou shi dai chu ban she, 2008.

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Paul, D. Jhon St. Types of Tea: Black, Green, Oolong, White, Pu-Erh and Herbal Tea. Independently Published, 2020.

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Paul, Jhon St. Types of Tea: Black, Green, White, Yellow, Oolong, Pu-Erh and Herbal Tea. Independently Published, 2020.

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Book chapters on the topic "Oolong tea"

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Brown, William N. "Anxi—Oolong Tea Capital of China." In Splendors of Quanzhou, Past and Present. Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-19-8036-7_13.

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Sakata, Kanzo. "β-Primeverosidase Relationship with Floral Tea Aroma Formation during Processing of Oolong Tea and Black Tea." In ACS Symposium Series. American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0754.ch033.

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Sang, Shengmin, Nanqun Zhu, Shoei-Yn Lin-Shiau, Jen-Kun Lin, and Chi-Tang Ho. "Antioxidant Activity of Flavanols and Flavonoid Glycosides in Oolong Tea." In ACS Symposium Series. American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2002-0803.ch021.

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Ogura, Miharu, Tomomi Kinoshita, Bun-ichi Shimizu, et al. "Identification of Aroma Components during Processing of the Famous Formosa Oolong Tea "Oriental Beauty"." In ACS Symposium Series. American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0988.ch008.

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Takeo, Tadakazu. "Typical Olfactory Properties of the Aromas of Green, Oolong, and Black Teas." In Olfaction and Taste XI. Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_142.

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Chen, Po-An, and Shu-Yen Lin. "Oolong tea." In Tea in Health and Disease Prevention. Elsevier, 2025. http://dx.doi.org/10.1016/b978-0-443-14158-4.00076-2.

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Hinton, Tina, Kong M. Li, Vincent Viengkhou, et al. "GABA-enriched Oolong Tea: Reducing Stress in a Student Cohort May Involve More than Just GABA." In Health Benefits of Tea - Recent Advances [Working Title]. IntechOpen, 2022. http://dx.doi.org/10.5772/intechopen.106896.

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We have previously shown that the consumption of GABA-enriched oolong tea is effective in reducing stress in a student cohort. However, key constituent content has not been previously investigated, especially as applied to a standard cup of tea. Further, it has not been substantiated whether it is the suggested GABA content or other constituents that lead to these observed changes in stress behaviour. Using reverse-phase HPLC, we determined the actual content of four chemicals known to influence stress in 200 mL cups of regular or GABA-enriched oolong tea brewed to manufacturer’s instructions.
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He, Rong-Rong, Hiroshi Kurihara, and Victor R. Preedy. "Oolong Tea and Weight Loss." In Tea in Health and Disease Prevention. Elsevier, 2013. http://dx.doi.org/10.1016/b978-0-12-384937-3.00042-2.

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"Reading the Tea Leaves." In Steeped. Royal Society of Chemistry, 2024. http://dx.doi.org/10.1039/9781837670383-00029.

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This chapter tackles the chemistry that underlies the processing of tea leaves, beginning with their harvest and ending with the dried leaves. It sketches the steps that lead to the six different styles of tea: black, green, white, yellow, pu’erh, and oolong. The chemical changes wrought by the withering, enzymatic oxidation, firing, sweltering, and fermenting of tea leaves are described.
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Chen, Chung-Yu, Ren-Jye Lee, Viola S. Y. Lee, et al. "Gallic Acid in Old Oolong Tea." In Tea in Health and Disease Prevention. Elsevier, 2013. http://dx.doi.org/10.1016/b978-0-12-384937-3.00037-9.

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Conference papers on the topic "Oolong tea"

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Yu, Ruidong, Yuqiong You, Zhou Fang, et al. "The Harvesting Line Fitting for Intelligent Oolong Tea Harvesting Robot." In 2024 9th International Conference on Robotics and Automation Engineering (ICRAE). IEEE, 2024. https://doi.org/10.1109/icrae64368.2024.10851637.

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Chaisricharoen, Roungsan, Wanus Srimaharaj, and Swapna Manurkar. "Consideration of Oolong Tea Effect on Senior’s Cognitive Performance." In 2020 Joint International Conference on Digital Arts, Media and Technology with ECTI Northern Section Conference on Electrical, Electronics, Computer and Telecommunications Engineering (ECTI DAMT & NCON). IEEE, 2020. http://dx.doi.org/10.1109/ectidamtncon48261.2020.9090704.

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Fanaro, G. B., R. C. Duarte, F. T. Rodrigues, B. Corrêa, and A. L. C. H. Villavicencio. "Fungal evaluation on oolong tea irradiated with different water activities." In Proceedings of the International Conference on Antimicrobial Research (ICAR2010). WORLD SCIENTIFIC, 2011. http://dx.doi.org/10.1142/9789814354868_0044.

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Zhen Zeng, Min Zhang, Yahui Huang, and Wei Que. "Effects of vacuum freeze-drying on the quality of DanCong OoLong tea." In 2011 International Symposium on Information Technology in Medicine and Education (ITME 2011). IEEE, 2011. http://dx.doi.org/10.1109/itime.2011.6132185.

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Ren, Ling, Shunying Chen, Chunhua Zhang, and Ruifang Wang. "The Effect of Temperature on the Aroma of Soft Stick Oolong Black Tea." In Conference on Artificial Intelligence and Healthcare. SCITEPRESS - Science and Technology Publications, 2021. http://dx.doi.org/10.5220/0011237600003444.

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Ren, Ling, Shunying Chen, Chunhua Zhang, and Ruifang Wang. "The Effect of Temperature on the Aroma of Soft Stick Oolong Black Tea." In The International Conference on Biomedical Engineering and Bioinformatics. SCITEPRESS - Science and Technology Publications, 2022. http://dx.doi.org/10.5220/0011179700003443.

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Cheong, Meng-Fai, Wei-Wen Liu, Cheng-Seong Khe, et al. "Green synthesis of reduced graphene oxide decorated with iron oxide nanoparticles using Oolong Tea extract." In 4TH ELECTRONIC AND GREEN MATERIALS INTERNATIONAL CONFERENCE 2018 (EGM 2018). Author(s), 2018. http://dx.doi.org/10.1063/1.5080844.

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Srimaharaj, Wanus, Roungsan Chaisricharoen, Supansa Chaising, and Phakkharawat Sittiprapaporn. "Classification of human brain attention focused on meditation, effected by L-theanine acid in Oolong tea." In 2018 International Conference on Digital Arts, Media and Technology (ICDAMT). IEEE, 2018. http://dx.doi.org/10.1109/icdamt.2018.8376536.

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Qu, Feng. "Study on the impact of cultural factors on the industrial competitiveness of oolong tea based on spatial effects." In 2016 2nd International Seminar on Social Science and Humanistic Education. Asian Academic Press Co., Limited, 2017. http://dx.doi.org/10.24104/rmhe/2017.03.01002.

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Cong-Hau, Nguyen, Le-Thi Anh-Dao, Dang Minh-Phuc, Do Minh-Huy, Nguyen Thanh-Nho, and Tran-Thi Nhu-Trang. "Assessment of total flavonoid contents and ferric reducing antioxidant power of several Green and oolong tea products in Vietnam." In 2ND ENERGY SECURITY AND CHEMICAL ENGINEERING CONGRESS (ESChE 2021). AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0099556.

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