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Artykuły w czasopismach na temat „Oolong tea”

Autor: Grafiati

Data publikacji: 2 czerwca 2025

Data aktualizacji: 31 lipca 2025

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1

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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3

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Guo, Li, Mingjie Chen, Yaling Guo, and Zhi Lin. "Variations in Fatty Acids Affected Their Derivative Volatiles during Tieguanyin Tea Processing." Foods 11, no. 11 (2022): 1563. http://dx.doi.org/10.3390/foods11111563.

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Fatty acids (FAs) are important precursors of oolong tea volatile substances, and their famous derivatives have been shown to be the key aroma components. However, the relationship between fatty acids and their derivatives during oolong tea production remains unclear. In this study, fresh Tieguanyin leaves were manufactured into oolong tea and green tea (control), and fatty acids and fatty acid-derived volatiles (FADV) were extracted from processed samples by the sulfuric acid–methanol method and solvent-assisted flavor evaporation (SAFE), respectively. The results showed that unsaturated fatt

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12

Zhang, Mengcong, Lixuan Zhang, Chengzhe Zhou, et al. "Metabolite Profiling Reveals the Dynamic Changes in Non-Volatiles and Volatiles during the Enzymatic-Catalyzed Processing of Aijiao Oolong Tea." Plants 13, no. 9 (2024): 1249. http://dx.doi.org/10.3390/plants13091249.

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The enzymatic reaction stage (ECS) of oolong tea processing plays an important role in the formation of the flavor quality of the oolong tea. To investigate the dynamic changes in the volatile and non-volatile components in the leaves of oolong tea during the ECS, metabolomic studies were carried out using the leaf samples collected at different stages of the ECS of Aijiao oolong tea. Out of the identified 306 non-volatile metabolites and 85 volatile metabolites, 159 non-volatile metabolites and 42 volatile metabolites were screened out as key differential metabolites for dynamic changes durin

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13

Zhou, Ziwei, Qingyang Wu, Hongting Rao, Liewei Cai, Shizhong Zheng, and Yun Sun. "The Dynamic Change in Aromatic Compounds and Their Relationship with CsAAAT Genes during the Post-Harvest Process of Oolong Tea." Metabolites 13, no. 7 (2023): 868. http://dx.doi.org/10.3390/metabo13070868.

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Formed by L-phenylalanine (L-phe) ammonia under the action of aromatic amino acid aminotransferases (AAATs), volatile benzenoids (VBs) and volatile phenylpropanoids (VPs) are essential aromatic components in oolong tea (Camellia sinensis). However, the key VB/VP components responsible for the aromatic quality of oolong tea need to be revealed, and the formation mechanism of VBs/VPs based on AAAT branches during the post-harvest process of oolong tea remains unclear. Therefore, in this study, raw oolong tea and manufacturing samples were used as the test materials, and targeted metabolomics com

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14

Duangjan, Chatrawee, and Sean P. Curran. "Oolonghomobisflavans from Camellia sinensis increase Caenorhabditis elegans lifespan and healthspan." GeroScience 44, no. 1 (2021): 533–45. http://dx.doi.org/10.1007/s11357-021-00462-7.

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AbstractTea polyphenols are widely considered as excellent antioxidant agents which can contribute to human health and longevity. However, the identification of the active biomolecules in complex tea extracts that promote health and longevity are not fully known. Here we used the nematode Caenorhabditis elegans to analyze the health benefits and longevity effects of Camellia sinensis oolong tea extracts (QFT, NFT, and CFT) and oolonghomobisflavan A and oolonghomobisflavan B, which are present in oolong tea extracts. Our results showed that oolong tea extracts and oolonghomobisflavans prolong l

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15

Wu, Mu-Chen, Bo-Kang Liou, Yuh-Shuen Chen, et al. "Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions." Foods 11, no. 19 (2022): 2989. http://dx.doi.org/10.3390/foods11192989.

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The sensory qualities of Taiwanese teas are evaluated by the experts from the Tea Research and Extension Station (TRES) at tea competitions held annually. The prices of Taiwanese teas are also influenced by the results of these tea competitions. However, a tea winning an award and having a high sensory quality and price does not mean that it is liked by Taiwanese consumers. The check all that apply method (CATA) is a scientific method of sensory evaluation. It is able to evaluate the sensory characteristics with consumers and is cheap and time-saving. Twelve samples of γ-aminobutyric acid (GAB

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16

Zeng, Jingxian. "Research Progress on the Antioxidant Activity of Oolong Tea." BIO Web of Conferences 124 (2024): 01012. http://dx.doi.org/10.1051/bioconf/202412401012.

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Oolong tea, a unique type of semi-fermented tea, has garnered widespread attention in recent years due to its distinctive production process and nutritional composition. Particularly, its antioxidant capacity has become a focal point for numerous researchers. This study systematically reviews the latest research advances in antioxidant compounds in oolong tea, discusses their potential applications in food preservation, processing, and functional food development, and anticipates future developments in the antioxidant activity of oolong tea.

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17

Li, Xin-Lei, Hui-Li Deng, Yu-Cheng Zheng, et al. "Jasmonates Play an Important Role in Differential Accumulation of Key Oolong Tea Aromas in Two Tea Varieties (Camellia sinensis)." Horticulturae 10, no. 5 (2024): 520. http://dx.doi.org/10.3390/horticulturae10050520.

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Aroma is an important factor in the measurement of the quality and market value of oolong tea. However, it is hard to develop an oolong tea with good aroma quality using unsuitable tea varieties. To explore the key factors of tea varieties in the formation of oolong tea aromas, the fresh leaves of the Chungui variety (CG, suitable for oolong tea, Camellia sinensis (L.) O. Kuntze) and the Fuyun No. 6 variety (F6, unsuitable for oolong tea, Camellia sinensis (L.) O. Kuntze) were harvested and treated by withering and mechanical stress in order. Then, aroma, transcriptome, and jasmonate (JA) cont

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18

Wang, An Na, Li Gen Wu, Xiu Ling Li, et al. "The Influence of Oolong Tea Polyphenol and Black Tea Polyphenol on Gelatin Gels Texture." Advanced Materials Research 201-203 (February 2011): 2875–78. http://dx.doi.org/10.4028/www.scientific.net/amr.201-203.2875.

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The effects of Oolong Tea Polyphenol and Black Tea Polyphenol on Gelatin Gels Texture properties were investigated in this paper. The results showed that the brittleness and hardness of gels added black tea polyphenol was higher than that of the blank sample, however, the brittleness and hardness of gels added oolong tea polyphenol was lower than that of the blank sample. The gel elasticity was maximum when adding black tea polyphenol concentration was 2.2%(w/v), and almost no-change before or after the maximum. The change of elasticity was not great with the increasing of oolong tea polypheno

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19

Yi, Deqing, Xuerui Tan, Zhiguo Zhao, et al. "Reduced risk of dyslipidaemia with oolong tea consumption: a population-based study in southern China." British Journal of Nutrition 111, no. 8 (2013): 1421–29. http://dx.doi.org/10.1017/s0007114513003644.

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Experimental studies have suggested that tea consumption could lower the risk of dyslipidaemia. However, epidemiological evidence is limited, especially in southern China, where oolong tea is the most widely consumed beverage. We conducted a population-based case–control study to evaluate the association between consumption of tea, especially oolong tea, and risk of dyslipidaemia in Shantou, southern China, from 2010 to 2011. Information on tea consumption, lifestyle characteristics and food consumption frequency of 1651 patients with newly diagnosed dyslipidaemia and 1390 controls was obtaine

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20

Liu, Zhibin, Hongwen Guo, Wen Zhang, and Li Ni. "Salivary Microbiota Shifts under Sustained Consumption of Oolong Tea in Healthy Adults." Nutrients 12, no. 4 (2020): 966. http://dx.doi.org/10.3390/nu12040966.

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Tea is the most widely consumed beverages next to water, however little is known about the influence of sustained tea consumption on the oral bacteria of healthy adults. In this study, three oral healthy adults were recruited and instructed to consume 1.0 L of oolong tea infusions (total polyphenol content, 2.83 g/L) daily, for eight weeks. Salivary microbiota pre-, peri-, and post-treatment were fully compared by high-throughput 16S rRNA sequencing and multivariate statistical analysis. It was revealed that oolong tea consumption reduced salivary bacterial diversity and the population of some

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21

Tsuru, Vitor Hugo, Rodrigo José Gomes, José Renato Silva, Sandra Helena Prudencio, Giselle Nobre Costa, and Wilma Aparecida Spinosa. "Physicochemical, antioxidant and sensory properties of Kombucha beverages obtained from oolong or yerba mate tea fermentation." Research, Society and Development 10, no. 11 (2021): e62101118790. http://dx.doi.org/10.33448/rsd-v10i11.18790.

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Kombucha is a non-alcoholic fermented beverage traditionally produced from a sugared tea that presents a sour and refreshing taste This work aimed to develop, characterize and evaluate the sensory acceptance of Kombucha beverages made from oolong, a traditionally tea used for Kombucha production, or yerba mate tea, which is very popular and easily found herb in Brazil. The characterization was related total soluble solids (TSS), sugars, pH, titratable acidity (TA), organic acids (OA), alcohol content (AC), phenolics (PHE), flavonoids (FL), antioxidant activity (AA), besides, the sensory accept

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Fatimah, Fatimah, Neni Susilaningsih, Hermina Sukmaningtyas, and Agus Subagio. "Effectiveness of Boiling Method Using Aquadest Solvent in Oolong Tea Extraction Producing Mangenese Particle as a Contrast Media on Magnetic Resonance Cholangiopancreatography (MRCP)." Medical Laboratory Technology Journal 7, no. 2 (2021): 164. http://dx.doi.org/10.31964/mltj.v7i2.423.

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Magnetic Resonance Cholangiography (MRCP) examines the pancreas and ductus billiaris using magnetic resonance imaging with a negative contrast media administered orally. Oolong tea is possible to be an alternative of an oral negative contrast media due to its manganese contained. This study will elaborate on the best method of oolong tea extraction to get the best mangenese substance and its capability to suppress inevitable organs. This is an experimental study with various methods of extraction, which are the maceration method with ethanol solvent, maceration method with aquadest solvent, an

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Fatimah, Fatimah, Jeffri Ardiyanto, Dartini Dartini, Sugiyanto Sugiyanto, and Muhammad Erfansyah. "Metode Penyimpanan Media Kontras Oral Nanopartikel Mangan Teh Oolong untuk Pemeriksaan Magnetic Resonance Cholangiopancreatography (MRCP)." Jurnal Imejing Diagnostik (JImeD) 1, no. 1 (2025): 50–55. https://doi.org/10.31983/jimed.v1i1.12479.

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Background: MRCP examination using natural manganese contrast media cannot provide optimal images of gastroduodenal suppression covering the biliary system when compared with standard contrast media. Various studies on manganese contrast media have been developed, but not much has been linked to the use of natural manganese nanoparticles as an alternative contrast media. This study aims to prove that manganese nanoparticles extracted from oolong tea as an alternative oral negative contrast medium for MRCP examinations are thought to improve image quality and do not cause neurotoxic effects in

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Zakaria, Zarinah, Nur Hasyimah Mat Shah, Afnani Alwi, Nurul Zaizuliana Rois Anwar, Norshazila Shahidan та Nurul Huda. "Phenolic Compounds, Free Radical Scavenging Activity and α-Glucosidase Inhibition Properties of Green, Oolong and Black Sacha Inchi Tea Extract". Current Research in Nutrition and Food Science Journal 11, № 3 (2023): 1127–42. http://dx.doi.org/10.12944/crnfsj.11.3.18.

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Sacha Inchi leaves may possess antioxidant function which is naturally rich in bioactive ingredients and has been widely processed into herbal teas that has many benefits to human health. According to the global data from the World Health Organization (WHO), there has been a rise in the frequency of diabetes mellitus (DM) among adults. Sacha Inchi tea was prepared using several methods, with green tea not fermented, oolong partially fermented, and black tea completely fermented. The phenolic compounds (total phenolic content (TPC), total flavonoid content (TFC), tannin), free radical scavengin

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25

Li, Bangyan, Qianqian Mao, Dandan Zhou, et al. "Effects of Tea against Alcoholic Fatty Liver Disease by Modulating Gut Microbiota in Chronic Alcohol-Exposed Mice." Foods 10, no. 6 (2021): 1232. http://dx.doi.org/10.3390/foods10061232.

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Gut microbiota dysbiosis has been a crucial contributor to the pathogenesis of alcoholic fatty liver disease (AFLD). Tea is a popular beverage worldwide and exerts antioxidant and anti-inflammatory activities, as well as hepatoprotective effects. However, the potential role of gut microbiota regulated by tea in the prevention and management of AFLD remains unclear. Here, the protective effects of oolong tea, black tea, and dark tea on AFLD and its regulation of gut microbiota in chronic alcohol-exposed mice were explored and investigated. The results revealed that tea supplementation significa

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Wu, Mu-Chen, Shih-Lun Liu, Bo-Kang Liou, Chun-Yeh Chen, and Yuh-Shuen Chen. "Investigation on the Quality of Commercially Available GABA Tea in Taiwan." Standards 3, no. 3 (2023): 297–315. http://dx.doi.org/10.3390/standards3030022.

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This study collected 220 commercially available samples of γ-Aminobutyric acid (GABA) tea produced in Taiwan from 2016 to 2021. The 220 tea samples were categorized into five types of GABA tea, including 108 GABA Oolong tea, 71 GABA Black tea, 21 GABA Paochong tea, 12 GABA Green tea, and 8 GABA Puerh tea samples. The most common type of GABA tea in Taiwan is GABA Oolong tea, followed by GABA Black tea. The physico-chemical constituents and consumer acceptance of the GABA tea samples were analyzed. The GABA content varied among the different types of GABA tea: GABA Oolong tea ranged from 128–28

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Hadi, Rahmanul Azis, and Yuanita Handayati M.S.M. Dr. "Capacity Planning of New Product in PT Perkebunan Nusantara VIII (Oolong Tea)." International Journal of Current Science Research and Review 06, no. 02 (2023): 1469–77. https://doi.org/10.5281/zenodo.7655930.

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<strong>ABSTRACT: </strong>In early 2021 PTPN VIII began producing a new product based on consumer demand, namely oolong tea, within an estimated contract worth IDR 6.000.000.000 of 150 tons. Thus, the firm should be prepared related to the garden and the factory to produce the oolong tea. This research uses a quantitative descriptive method by analyzing the capacity of the garden to provide the raw material for oolong tea; in the process of oolong tea production, the garden can provide 2.5 tons per day, exceeding the calculation of 1.9 tons. However, the machine used for the production proces

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Yulia, Mega, and Devahimer Harsep Rosi. "Uji Aktivitas Sitotoksik Ekstrak Etanol dari Variasi Teh Daun Sirsak (Annona muricata Linn) Terhadap Larva Udang (Artemia salina Leach)." Scientia : Jurnal Farmasi dan Kesehatan 6, no. 1 (2016): 13. http://dx.doi.org/10.36434/scientia.v6i1.36.

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A research on the cytotoxic activity of several variants leaves of the soursop (Anona muricata Linn). Soursop leaf is processed into three kinds of tea leaves are green tea, black tea, oolong tea. Cytotoxic activity test was conducted using "Brine Shrimp Lethality Test". LC50 value of the three extracts of the leaves of the soursop is 102.32 ppm for ethanol extract of green tea, black tea 38.01 ppm and 63.09 ppm for oolong tea. Soursop leaf tea processing techniques can affect the cytotoxic activity.

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Koca, İlkay, and Şeyda Bostancı. "Oolong Çayın Üretimi, Bileşimi ve Sağlık Üzerine Etkisi." Turkish Journal of Agriculture - Food Science and Technology 2, no. 3 (2014): 154. http://dx.doi.org/10.24925/turjaf.v2i3.154-159.84.

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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 consis

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Hu, Yan, Youli Wu, Jie Sun, Jinping Geng, Rongsheng Fan, and Zhiliang Kang. "Distinguishing Different Varieties of Oolong Tea by Fluorescence Hyperspectral Technology Combined with Chemometrics." Foods 11, no. 15 (2022): 2344. http://dx.doi.org/10.3390/foods11152344.

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Oolong tea is a semi-fermented tea that is popular among people. This study aims to establish a classification method for oolong tea based on fluorescence hyperspectral technology(FHSI) combined with chemometrics. First, the spectral data of Tieguanyin, Benshan, Maoxie and Huangjingui were obtained. Then, standard normal variation (SNV) and multiple scatter correction (MSC) were used for preprocessing. Principal component analysis (PCA) was used for data visualization, and with tolerance ellipses that were drawn according to Hotelling, outliers in the spectra were removed. Variable importance

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Amalia, Rizka, Mohamad Endy Yulianto, Susiana Purwantisari, Yusuf Arya Yudanto, and Ilyas Teguh Pangestu. "EKSTRAKSI SENYAWA BIOAKTIF THEAFLAVIN TEH OOLONG (CAMELLIA SINESIS) DENGAN AIR SEBAGAI GREEN SOLVENT." Gema Teknologi 21, no. 1 (2020): 16–20. http://dx.doi.org/10.14710/gt.v21i1.32287.

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Theaflavin, a polyphenolic compounds found in oolong tea and black tea, thought to have medicinal potency. Theaflavins and their derivatives such as theaflavin gallate have shown a broad spectrum of antiviral activity against several viruses, including influenza A, B and hepatitis C viruses. Previous research show that theaflavins could inhibit RdRp activity through blocking the active site in the catalytic pocket of RdRp in SARS‐CoV‐2, SARS‐CoV and MERS‐CoV.. This research aims to extract theaflavins in oolong tea with water solvent at a temperature of 100oC, pressure > 1 atm and varied ex

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Sobolev, Anatoly P., Arianna Di Lorenzo, Simone Circi, et al. "NMR, RP-HPLC-PDA-ESI-MSn, and RP-HPLC-FD Characterization of Green and Oolong Teas (Camellia sinensis L.)." Molecules 26, no. 17 (2021): 5125. http://dx.doi.org/10.3390/molecules26175125.

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Untargeted (NMR) and targeted (RP-HPLC-PDA-ESI-MSn, RP-HPLC-FD) analytical methodologies were used to determine the bioactive components of 19 tea samples, characterized by different production processes (common tea and GABA tea), degrees of fermentation (green and oolong teas), and harvesting season (autumn and spring). The combination of NMR data and a multivariate statistical approach led to a statistical model able to discriminate between GABA and non-GABA teas and green and oolong teas. Targeted analyses showed that green and GABA green teas had similar polyphenol and caffeine contents, b

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Zheng, Pengfei, Selorm Yao-Say Solomon Adade, Yanna Rong, et al. "Online System for Monitoring the Degree of Fermentation of Oolong Tea Using Integrated Visible–Near-Infrared Spectroscopy and Image-Processing Technologies." Foods 13, no. 11 (2024): 1708. http://dx.doi.org/10.3390/foods13111708.

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During the fermentation process of Oolong tea, significant changes occur in both its external characteristics and its internal components. This study aims to determine the fermentation degree of Oolong tea using visible–near–infrared spectroscopy (vis-VIS-NIR) and image processing. The preprocessed vis-VIS-NIR spectral data are fused with image features after sequential projection algorithm (SPA) feature selection. Subsequently, traditional machine learning and deep learning classification models are compared, with the support vector machine (SVM) and convolutional neural network (CNN) models

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Zhang, Xiaoyu, Rongrong Zhang, Dan Chen, et al. "Association of tea drinking and dysmenorrhoea among reproductive-age women in Shanghai, China (2013–2015): a cross-sectional study." BMJ Open 9, no. 4 (2019): e026643. http://dx.doi.org/10.1136/bmjopen-2018-026643.

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ObjectivesTo investigate the association between tea drinking and dysmenorrhoea among women of reproductive age.DesignA cross-sectional study based on Shanghai Birth Cohort Study.SettingTwo preconceptional care clinics in Shanghai, China.Participants1183 women of reproductive age who sought preconceptional care were recruited from August 2013 to April 2015.Primary and secondary outcome measuresParticipants were asked if they had pelvic pain associated with menstrual bleeding during the past 12 months and to further grade the intensity of menstrual cramp as mild, moderate and severe. Multinomia

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Chiu, Yi-Wen. "Environmental Implications of Taiwanese Oolong Tea and the Opportunities of Impact Reduction." Sustainability 11, no. 21 (2019): 6042. http://dx.doi.org/10.3390/su11216042.

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Tea is the second most consumed beverage globally, yet its environmental implications are largely unknown. To overcome this knowledge gap, life-cycle analysis was conducted aiming to quantify the environmental impacts associated with tea production and consumption. To achieve this objective, Oolong tea production in Taiwan was selected to investigate the life-cycle impact in global warming potential (GWP) and eutrophication potential (EP) associated with one serving of hot tea consumed in Taiwan domestically and the international market in the U.S. and U.K. The results indicate that each servi

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Zhao, Wen Fang, Min Zhang, and Ya Hui Huang. "Study on the Effect of Infrared-Withering on the Quality of Oolong Tea." Advanced Materials Research 864-867 (December 2013): 184–89. http://dx.doi.org/10.4028/www.scientific.net/amr.864-867.184.

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Effects of infrared-withering, room withering and heat-withering on the quality of resultant oolong tea was studied by determining their biochemical components and physicochemical parameters during processing. The experimental results indicate that quality of the resultant oolong tea by infrared-withering was better than those by room withering or heat-withering. The optimal craft parameters of infrared-withering is in condition of two 250W infrared light bulb with 60cm radiation height, 30min radiation time and 60min cooling time. The biochemical compositions of infrared-withering oolong tea

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Syamsu, Nur, Nur Aisyah Andi, Fadri Alfat, Sharfianty, Sapra Amriani, and Jumaetri Sami Fitriyanti. "Comparative study of catechin levels from green tea, oolong tea and black tea product with various treatments." GSC Biological and Pharmaceutical Sciences 14, no. 1 (2021): 001–10. https://doi.org/10.5281/zenodo.4521759.

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Background: Tea is a refreshing drink that contains polyphenol compounds, namely catechins that are used for medicine and cosmetics. This study was to assess the content of catechin compounds in green tea, oolong and black tea products from Indonesia, China and Taiwan. Methods: Some tea products are brewed at varying temperatures (75±2; 85±2 and 95±20 C) and times (5; 10 and 15 minutes). Identification of catechin compounds was carried out using chemical reagents and UV spectrophotometry. The level of cathecin in tea products were analyzed by spectrophotometer at 280 nm wa

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YEN, GOW-CHIN, and HUI-YIN CHEN. "Comparison of Antimutagenic Effect of Various Tea Extracts (Green, Oolong, Pouchong, and Black Tea)." Journal of Food Protection 57, no. 1 (1994): 54–58. http://dx.doi.org/10.4315/0362-028x-57.1.54.

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The antimutagenic effects of various tea extracts prepared from nonfermented tea (green tea), semifermented tea (oolong tea and pouchong tea), and fermented tea (black tea) were investigated by Salmonella/microsome assay. No mutagenicity or toxicity in Salmonella typhimurium TA98 and TA100 was observed with any tea extract. The tea extracts markedly inhibited the mutagenicity of 2-amino-3-methylimidazo(4,5-f)quinoline, 3-amino-1,4-dimethyl-5H-pyridol(4,3-b)indole,2-amino-6-methyldipyrido(l,2-a:3′,2′-d)imidazole, benzo[a]pyrene, and aflatoxin B1 toward S. typhimurium TA98 and TA100 in the prese

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Rahman, MM, MA Kalam, MA Salam, and MR Rana. "Aged leaves effect on essential components in green and oolong tea." International Journal of Agricultural Research, Innovation and Technology 3, no. 2 (2014): 54–58. http://dx.doi.org/10.3329/ijarit.v3i2.17845.

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Tea leaf encompasses essential components like caffeine, polyphenol, lipid etc. The study was conducted to find out the essential constituents in green and oolong tea from aged tea leaves during the year of 2012. Tea leaves with different plucked aged were collected from Lackatoorah Tea Estate at sylhet district in Bangladesh. Collected leaves were processesed to make desirable samples for biochemical analysis in the laboratory of Department of Food Enginnering and Tea Technology, SUST. Results revealed that the essential constituents like moisture, caffeine, polyphenol, lipid, protein, ash, a

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Wirivutthikorn, Wattana. "Development of Spray Drying of Powdered Oolong Tea Incorporated with Chinese Jujube Beverage." Current Research in Nutrition and Food Science Journal 12, no. 2 (2024): 802–13. http://dx.doi.org/10.12944/crnfsj.12.2.25.

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One useful economic crop which is utilized worldwide is Chinese jujube. It offers both nutritional and therapeutic benefits. Meanwhile, Oolong tea is a semi-oxidized form of tea which has a flavour that falls somewhere between black tea and green tea. Finally, spray-drying is an important technique used in food preservation. This current study sought to assess the most suitable use of Chinese jujube along with appropriate levels of maltodextrin when creating a mixed Oolong tea which incorporates Chinese jujube and is subsequently processed via spray-drying. Oolong tea served as the control sam

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Syamsu Nur, Andi Nur Aisyah, Alfat Fadri, Sharfianty, Amriani Sapra, and Fitriyanti Jumaetri Sami. "Comparative study of catechin levels from green tea, oolong tea and black tea product with various treatments." GSC Biological and Pharmaceutical Sciences 14, no. 1 (2021): 001–10. http://dx.doi.org/10.30574/gscbps.2021.14.1.0416.

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Background: Tea is a refreshing drink that contains polyphenol compounds, namely catechins that are used for medicine and cosmetics. This study was to assess the content of catechin compounds in green tea, oolong and black tea products from Indonesia, China and Taiwan. Methods: Some tea products are brewed at varying temperatures (75±2; 85±2 and 95±20 C) and times (5; 10 and 15 minutes). Identification of catechin compounds was carried out using chemical reagents and UV spectrophotometry. The level of cathecin in tea products were analyzed by spectrophotometer at 280 nm wavelength. Results: Th

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Venkatakrishnan, Kamesh, Hui-Fang Chiu, Ju-Chun Cheng, et al. "Comparative studies on the hypolipidemic, antioxidant and hepatoprotective activities of catechin-enriched green and oolong tea in a double-blind clinical trial." Food & Function 9, no. 2 (2018): 1205–13. http://dx.doi.org/10.1039/c7fo01449j.

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Świąder, Katarzyna, Anna Florowska, and Zuzanna Konisiewicz. "The Sensory Quality and the Textural Properties of Functional Oolong Tea-Infused Set Type Yoghurt with Inulin." Foods 10, no. 6 (2021): 1242. http://dx.doi.org/10.3390/foods10061242.

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Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters.

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Lu, Xiaofeng, Yanyan Lin, Yanming Tuo, et al. "Optimizing Processing Techniques of Oolong Tea Balancing between High Retention of Catechins and Sensory Quality." Foods 12, no. 23 (2023): 4334. http://dx.doi.org/10.3390/foods12234334.

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Catechins are the major flavor substances in teas, which have a variety of health effects; however, high catechin and high sensory quality are a pair of contradictions that are difficult to coordinate. To explore the processing procedure with high catechins and high sensory quality, a single-factor processing experiment was carried out over the processing production of oolong tea. Combined with orthogonal partial least square discriminant analysis (OPLS-DA), correlation analysis, and principal component analysis (PCA), the optimal production procedure for oolong tea is as follows: red light wi

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Xu, Jiuliang, Liangquan Wu, Bingxin Tong, et al. "Magnesium Supplementation Alters Leaf Metabolic Pathways for Higher Flavor Quality of Oolong Tea." Agriculture 11, no. 2 (2021): 120. http://dx.doi.org/10.3390/agriculture11020120.

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Oolong tea, one of the most famous tea beverages in China, contains specialized metabolites contributing to rich flavors and human health. Accumulation patterns of such metabolites and underlying regulatory mechanisms significantly vary under different growth conditions. To optimize quality and yield while minimizing environmental effects, three treatments were designed in this study: Conventional fertilization, optimized fertilization, and optimized fertilization supplemented with magnesium (Mg). We investigated the yield, taste quality, primary and secondary metabolites of oolong tea, and fo

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KOJIMA, Hajime, Nobuo MIWA, Michiko MORI, Masahiro OSAKI, and Hiroaki KONISHI. "Desmutagenic Effect of Oolong Tea." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 30, no. 3 (1989): 233–39. http://dx.doi.org/10.3358/shokueishi.30.233.

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Zhu, Qin Yan, Robert M. Hackman, Jodi L. Ensunsa, Roberta R. Holt, and Carl L. Keen. "Antioxidative Activities of Oolong Tea." Journal of Agricultural and Food Chemistry 50, no. 23 (2002): 6929–34. http://dx.doi.org/10.1021/jf0206163.

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Yamamoto, S., T. Komatsu, H. Matsushita, et al. "Oolong tea increases energy expenditure." Atherosclerosis 151, no. 1 (2000): 146. http://dx.doi.org/10.1016/s0021-9150(00)80662-0.

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Huynh, Nha Thi, Oanh Ngoc Huynh, Vinh Quang Vo, and Hien Phuoc Phan. "Viscozyme L treatment in the Oolong tea production processing." Science and Technology Development Journal 19, no. 2 (2016): 60–69. http://dx.doi.org/10.32508/stdj.v19i2.653.

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In this study, enzyme Viscozyme L treatment in Oolong tea process, we conducted Oolong tea production using the plant process (QTNM) with fermentation time of 18 hours and enzyme concentrations (QTCE) from 0% to 12% were added with 4 hours of fermentation. According to results from the analysis, we found that total polyphenol content and tannin content in QTCE decreased more quickly than those in QTNM. Total color and Total Dissolved Solid (TDS) in QTCE decreased more quickly than those in QTNM. Total color and Total Dissolved Solid (TDS) increased when enzyme concentration increased. We showe

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Joseph, Anu, and Neenu Mohan. "Antioxidant Activity and Phytochemical Screening of Different Varieties of Tea." Indian Journal of Nutrition and Dietetics 54, no. 3 (2017): 366. http://dx.doi.org/10.21048/ijnd.2017.54.3.16051.

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Tea is consumed by a range of age groups in all levels of society. Tea is one of the richest sources of antioxidants and the three major forms of antioxidant tea are green tea, oolong tea and black tea. White tea is one of the newer entries. Antioxidant activity of tea is affected by many natural polyphenols: catechins, oxyaromatic acids, tannins, flavonols, thearubigins, theaflavins, etc. The present study was conducted to determine total antioxidant activity of different teas, black, white, green and oolong tea, to determine flavonoid content, total phenol content and study phytochemical scr

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