Black Tea versus Oolong Tea

Teas contain polyphenols which is helps with losing weight because they fight triglycerides.

They contain vitamins A, B, C, E, and k and amino acids, 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.

Oolong tea isn't processed as much as black tea and retains a lot more minerals. A lot of the minerals and vitamins in black tea are lost in the roasting process. Compare this to cooking vegetables too long and eating them raw. The raw retains more minerals and vitamins.

Processing lowers the level of caffeine in teas. The more a tea is processed the lower the caffeine levels it has. For instance black tea has a very low level of caffeine compared to oolong tea. Green tea has a much higher level of caffeine than both oolong and black.

The main difference is between their taste and flavors. Black tea and the additional processing tastes different than oolong tea because more of the bitter oils are gone. Black tea has a richer taste. Oolong is more bitter with a sweeter taste afterwards.

Black tea is very popular in the US because of its very robust flavor. On the other hand oolong and green teas are becoming more popular because of their higher levels of antioxidants and are overall more healthy for you.