Oolong tea takes the best of green, white and black teas and offers micronutrients that are special from each group.  It can do this because of the special process that is used to oxidize the leaves sparingly, which results in a golden to red color beverage.  The ingredients that Oolong tea contains can protect the body from certain illnesses and are nutritious for the body overall.

Oolong or Wu-Long

Oolong tea, also known as Wu-Long tea, may be green or blackish in color, and this depends on the amount of oxidation that was allowed to happen during the processing stage.  After Oolong is naturally dried, it is bruised, which activates oxidation on the edges of the leaves.  If more oxidation occurs, the Oolong tea will be blacker.  These leaves are steamed to stop the oxidation, and then the leaves are rolled and dried thoroughly. Finally, the product is suitable for packaging for the market.  

Golden And Reddish Tones

Produced mainly in Taiwan, Oolong is described as fruity with a pleasant and varying scent.  The color of Oolong tea is a reddish or golden color that ranges from a pale gold or crimson to a richer and deeper red.  High quality Oolong tea is bulky because of the unbroken leaves or leaves which have shapes of cultural figures and animals.  The highest quality teas are also handpicked.  The lower quality Oolongs is broken in pieces and will have a slightly bitter taste with black tones.  

Micronutrients

Green and white teas contain the micronutrients called catechins and black teas contain the micronutrients called theaflavin and thearubigin.  These three micronutrients are associated with protecting the body against certain illnesses including cancer.  The processing method of Oolong tea allows it to have all three micronutrients in one tea.  
Nutritional ingredients in the leaves are catechins (anti-oxidants) from the green portions of the leaf, which did not oxidise and theaflavin and thearubigin caused by the bruising (activates oxidation) in the Oolong leaves

In trial studies, black tea was associated with protecting people against a variety of cancers and theaflavin extracts were associated with lowered cholesterol levels in another study.  The theaflavin is of the family of polyphenols and it works as an anti-cancer agent.  Although polyphenols are contained in other foods, the effect of black tea polyphenols was stronger as an anti-cancer agent.  

There are many types of Oolong teas to choose from, although if you keep trying the teas, you will be able to find one that you enjoy drinking because of its flavor and aroma. You will be getting your catechins, theaflavin and thearubigin if you drink your Oolong tea.