Food and Travel (Singapore) - - Eating Well -

Oo­long is a com­mon type of tea in Asia and is grad­u­ally be­com­ing more pop­u­lar in the western world. It can be con­sid­ered a happy medium be­tween green and black tea. Black tea is also a fully ox­i­dised (100%) type of tea, which gives it its colour, whereas green tea is heated in some form to stop ox­i­di­s­a­tion. Oo­long tea is gen­er­ally ox­i­dised from 15% - 85%, giv­ing us a wide va­ri­ety of in­ter­est­ing teas within the cat­e­gory — some light and del­i­cate, others lus­cious and strong.

The one main health ben­e­fit oo­longs are par­tic­u­larly well-known for are their abil­ity to aid di­ges­tion. The Chi­nese have been drink­ing it along­side heavy meals for years in or­der to pre­vent all man­ner of di­ges­tive is­sues, par­tic­u­larly gas­troin­testi­nal dis­com­fort. This has a roll-on ef­fect; due to the per­cep­tion that it is good for di­ges­tion, the nat­u­ral con­clu­sion is that this is also ef­fec­tive for weight man­age­ment, as it helps the body quickly and prop­erly digest sug­ars and fats. For those whose me­tab­o­lism is no­tably slow, an oo­long tea with each meal may help to make some dif­fer­ence.

Plus, oo­long tea is rich and de­li­cious, full of amaz­ing aro­mas — from fruits and flow­ers to roasted notes — so who wouldn’t want a cup of beau­ti­ful oo­long tea with their main meals?

To find out more about the health ben­e­fits of teas, visit www. aus­traliantea­mas­ters.com.au

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