subject: Main Difference Between Ceylon Black Tea And Ceylon Oolong Tea [print this page] All teas contain polyphenols, which are helpful for weight loss, because they attack triglycerides. They also contain Vitamins A, B, C, E and K and additional amino acids which are essential proteins and antioxidants.
Processes such as oxidation of the leaves and roasting, vary in both. All tea leaves are bruised when picked to allow some oxidation and release of the bitter oils and moisture to store the leaves.
Very little processing is done in green tea, and several processes of oxidation are done before roasting in the case of oolong tea. Ceylon black tea will go through still more processing. The more processing, the more antioxidants, vitamins and minerals are lost, much like cooking vegetables versus eating them raw. There would be more antioxidants lost in black versus oolong-tea.
What is Ceylon Black Tea
Black Tea is made from the same plant as green tea and white tea, difference is the way the tea leaves are processed after picking. But unlike other tea varieties such as green or Oolong tea this has less oxidation. Because of this, most of the natural properties of black tea are retained which helps improve your health in more ways than other teas can.
What is Ceylon Oolang Tea
It is a diet that has the antioxidants that rank between green tea and black tea, in strength and flavor, from the different processes used in its aging process. Oolong typically goes through a roasting phase, and it is a rich, darker because of the region it is grown in. The oolong leaves can be used multiple times and the flavor gets better each time, as opposed to green tea leaves, which lose their strength after the first brew.
A main difference between the two are their flavors. Because of the additional processes that black tea goes through, more of the bitter oils are gone, and it leaves with a rosier, yet richer taste. Oolong is a rich tea, but has a slight bitter taste with a sweeter aftertaste.
Because of additional oxidation and roasting processes, the oil content is a flavor difference. For example, in green tea, there is little processing and it has a grassier or vegetation type taste. It is reputed to be higher in antioxidants and vitamins, but is not rich in color or taste like oolong or black tea.
Since all teas are from the same family of plants, they are still very similar in nutritional qualities; it is the processing that accounts for any differences and have been used for the same cures and are also known for boosting the metabolism and energy levels, while having a calming and soothing effect.
While teas do contain caffeine, processing lowers the caffeine levels. The more processing done to the leaves, the less potent the caffeine content. Black-tea is almost caffeine neutral, while oolong still has a low caffeine level. Green tea has a higher caffeine level and is advertised for weight loss more often.
Ceylon black tea is the most popular in the United States for drinking as hot tea or iced tea, because of its robust flavor. Oolong and Green tea are increasing in popularity because of the anti-oxidant content and their function as a weight loss aid.
