Multifunctional health-promoting effects of oolong tea and its products by Shuzhen Wang, Ting Zeng, Shuang Zhao, Yu Zhu, Changchun Feng, Jianfeng Zhan, Shiming Li, Chi-Tang Ho, Alexander Gosslau

Subjects: “…Oolong tea…”
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Application of Wasted Oolong Tea as a Biosorbent for the Adsorption of Methylene Blue by Yunfei Hu, Yue Zhang, Yuqun Hu, Chen-Yao Chu, Jinke Lin, Shuilian Gao, Dongyi Lin, Jing Lu, Ping Xiang, Tzu-Hsing Ko

“…Tea powder, a biosorbent prepared from wasted oolong tea, was collected as a prospective adsorbent for the adsorption of methylene blue (MB) from aqueous solution. …”
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The effects of the extract of oolong tea and its metabolites from Andraca theae in high fat diet induced obese Wistar rat by Tung Yen-Chen, Hsieh Tsung-Hai, Yang Meei-Ju, Hung Wei-Lun, Ho Chi-Tang, Pan Min-Hsiung

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Selenium-enriched oolong tea (Camellia sinensis) extract exerts anti-inflammatory potential via targeting NF-κB and MAPK pathways in macrophages by Qi Wang, Juqing Huang, Yafeng Zheng, Xuefang Guan, Chenchun Lai, Huiying Gao, Chi-Tang Ho, Bin Lin

Subjects: “…Oolong tea…”
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Relation of Tea Ingestion to Salivary Redox and Flow Rate in Healthy Subjects by Pik Han Chong, Qiaojuan He, Suyun Zhang, Jianwu Zhou, Pingfan Rao, Min Zhang, Lijing Ke

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Comparative analysis of Fenghuang Dancong, Tieguanyin, and Dahongpao teas using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemomet... by Zhangwei Li

“…Fenghuang Dancong, Tieguanyin, and Dahongpao teas are belonged to semi-fermented oolong teas and are famous for their unique aroma. …”
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Identification and aroma characteristics of various tea types produced from ‘Yiluxiang’ and ‘Yelaixiang’ tea varieties by YOU Xiaomei, LI Xinlei, CHEN Zhihui, KONG Xiangrui, SHAN Ruiyang, CHEN Changsong

“…[Methods] Green tea, oolong tea, black tea, and white tea were prepared with YILX and YELX as raw materials and with ‘Huangdan’ as control. …”
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Differences in Aroma Quality of Different Types of Jinmudan Tea Made from Tea Leaves Harvested in Summer and Autumn by TANG Mengting, LIAO Xiansheng, WU Xianshou, WEI Mingxiu, ZHENG Yucheng, JIN Shan, ZHANG Jianming, YE Naixing

“…In this study, the tender shoots of ‘Jinmudan’ tea plants harvested in summer and autumn were processed separately into green tea, yellow tea, white tea, oolong tea and black tea. Headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to determine and analyze the volatile metabolites in the 10 tea samples. …”
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Tea aroma formation by Chi-Tang Ho, Xin Zheng, Shiming Li

“…The current review summarizes tea aroma compounds and their formation in green, black, and oolong tea. The flavor of tea can be divided into two categories: taste (non-volatile compounds) and aroma (volatile compounds). …”
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Multicriteria decision making-based approach to classify loose-leaf teas by Eszter Benes, Attila Gere

“…Near infrared spectra of 75 different loose-leaf teas were analyzed based on their oxidational state: white, green, matcha, oolong, black, dark and pu-erh. Different spectral transformations (MSC, SNV and derivatives) and seven supervised linear and non-linear chemometric methods were performed. …”
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Effect of Fermentation Time on Physiochemical Properties of Kombucha Produced from Different Teas and Fruits: Comparative Study by Siying Li, Yang Zhang, Jingrong Gao, Tong Li, Huizhen Li, Adele Mastroyannis, Shan He, Abdul Rahaman, Kun Chang

“…This study aimed to investigate the impact of fermentation time on antioxidative activities and phenolic composition and sensory quality of kombucha fermented from different teas (green, black, and oolong) and fruits (grape, dragon, and guava). Results: the highest antioxidative activity was observed in kombucha from green tea and grapefruit fermented for 6-7 days at 25–30°C and 48 h at 37°C, respectively. …”
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