Oolong tea: A critical review of processing methods, chemical composition, health effects, and risk

Kwan Wai Ng, Zi Jun Cao, Hubiao CHEN*, Zhongzhen ZHAO, Lin Zhu, Tao YI

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

92 Citations (Scopus)


Oolong tea (OT) is a traditional Chinese tea (Camellia sinensis) and is especially popular in south China. This review is to comprehensively summarize the miscellaneous research that has been done towards to the processing, phytochemistry, health benefit, and risk of OT. These literatures were carried out not only from different electronic databases but also from text books written in English, Japanese, and Chinese, including those traditional records tracing back to the Tang Dynasty (A.D. 618–907). The full process OT producing is depicted below in this review. The phytochemistry of OT has been comprehensively investigated. More than 100 chemical compositions have been isolated and identified. In health benefit, OT performs outstandingly in reducing obesity and controlling diabetes explained by modern pharmacological studies. (−)-Epigallocatechin-3-gallate (6) in OT prevention of cancerous cells developing. OT can also improve and reduce on heart and vascular disease, protect teeth and bone, function as anti-oxidative and antibacterial agents. This review also mentioned the risk, summarized briefly on various forms of toxicity and harmful associated with OT. In short, this review can provided a natural product library of OT, gave inspirations for further new garden systems, designed idea on quality, bioactivity-oriented screening. In addition, it is suggested more scientists and education is necessary to guarantee the stability and safety of drinking OT.

Original languageEnglish
Pages (from-to)2957-2980
Number of pages24
JournalCritical Reviews in Food Science and Nutrition
Issue number17
Publication statusPublished - 22 Nov 2018

Scopus Subject Areas

  • Food Science
  • Industrial and Manufacturing Engineering

User-Defined Keywords

  • chemical composition
  • health effects
  • Oolong tea
  • processing methods
  • risk


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