# Tung Ting Oolong (Camellia sinensis)

**Canonical URL:** https://ingredients.hermeticasuperfoods.com/ingredients/tung-ting-oolong
**Data Source:** Hermetica Superfoods Ingredient Encyclopedia
**Updated:** 2026-04-01
**Evidence Score:** 2 / 10
**Category:** Tea Cultivars
**Also Known As:** Dong Ding Oolong, Frozen Summit Oolong, Tung-Ting Cha, Nantou Tung Ting, Taiwanese High Mountain Oolong, Semi-fermented Tung Ting, Dong Ding Wulong

## Overview

Tung Ting Oolong is a Taiwanese semi-oxidized tea (Camellia sinensis) containing notable concentrations of EGCG (146.40 mg/100g) and EGC (74.44 mg/100g), catechins that act as antioxidants by scavenging [reactive oxygen species](/ingredients/condition/antioxidant). No human clinical trials have specifically examined this cultivar, so health claims remain extrapolated from broader green and oolong tea research.

## Health Benefits

• No clinical health benefits established - no human trials, RCTs, or meta-analyses specifically on Tung Ting Oolong were identified
• [Antioxidant](/ingredients/condition/antioxidant) potential suggested by catechin content (GC 21.47 mg/100g, EGC 74.44 mg/100g, EGCG 146.40 mg/100g) - evidence quality: theoretical only
• May provide amino acids including theanine (144-162 mg/100g) and glutamic acid (13.9-23.25 mg/100g) - evidence quality: compositional analysis only
• Contains theaflavins (14.49 mg/100g) formed during processing - evidence quality: chemical characterization only
• Mineral content including variable levels of aluminum (1.0-2.2 mg/L) and fluoride (0.80-2.0 mg/L) - evidence quality: analytical data only

## Mechanism of Action

EGCG (epigallocatechin gallate), the dominant catechin in Tung Ting Oolong at 146.40 mg/100g, inhibits NADPH oxidase and scavenges superoxide and hydroxyl radicals, reducing oxidative stress at the cellular level. EGCG also modulates signaling through inhibition of NF-κB transcription factor activity, potentially dampening [pro-inflammatory cytokine](/ingredients/condition/inflammation) expression. The catechin EGC (74.44 mg/100g) contributes additional radical-quenching capacity via its trihydroxyl B-ring structure, while GC (21.47 mg/100g) provides minor supplementary [antioxidant activity](/ingredients/condition/antioxidant).

## Clinical Summary

No randomized controlled trials, cohort studies, or meta-analyses have been conducted specifically on Tung Ting Oolong tea in human subjects, leaving all health benefit claims at a theoretical or preclinical evidence level. General oolong tea research, such as a 2003 Japanese RCT (n=102) published in Diabetes Care, found reductions in plasma glucose, but those findings cannot be directly attributed to Tung Ting's specific catechin profile. In vitro and compositional analyses confirm this cultivar's measurable catechin content, supporting its [antioxidant](/ingredients/condition/antioxidant) potential on a biochemical basis only. Consumers should treat health claims cautiously until cultivar-specific human data are available.

## Nutritional Profile

Tung Ting (Dong Ding) Oolong is a partially oxidized tea (typically 20–40% oxidation) from Nantou County, Taiwan. Per 100 g dry leaf (approximate values compiled from published analytical studies on Taiwanese oolong cultivars): **Macronutrients:** Protein 20–26 g; Total free amino acids 1.5–3.0 g (dominated by L-theanine 144–162 mg/100 g, glutamic acid 13.9–23.25 mg/100 g, aspartic acid 10–18 mg/100 g, arginine 5–12 mg/100 g); Crude fiber 10–15 g; Lipids 3–5 g; Carbohydrates (incl. polysaccharides) ~40–50 g; Ash 4–6 g. **Catechins & Polyphenols (per 100 g dry leaf):** EGCG (epigallocatechin gallate) ~146.40 mg; EGC (epigallocatechin) ~74.44 mg; GC (gallocatechin) ~21.47 mg; ECG (epicatechin gallate) ~30–60 mg; EC (epicatechin) ~15–35 mg; (+)-catechin ~10–25 mg; Total polyphenols ~15–20 g (as gallic acid equivalents). Partial oxidation converts a fraction of catechins into theaflavins and thearubigins (present at lower levels than in black tea). **Methylxanthines:** Caffeine 2.0–3.5 g/100 g dry leaf (a typical 150 mL infusion yields ~30–50 mg caffeine); Theobromine 20–50 mg/100 g. **Volatile/Aroma Compounds:** Characterized by nerolidol, indole, geraniol, linalool and linalool oxides, methyl salicylate, and α-farnesene, contributing to its distinctive floral-roasted aroma. **Minerals (per 100 g dry leaf):** Potassium 1,500–2,200 mg; Phosphorus 300–450 mg; Magnesium 150–250 mg; Calcium 300–500 mg; Manganese 30–80 mg; Iron 10–20 mg; Zinc 3–6 mg; Fluoride 5–20 mg; Selenium trace (~1–5 µg). **Vitamins (per 100 g dry leaf):** Vitamin C 5–30 mg (variable, reduced by oxidation); B-complex vitamins in trace amounts (riboflavin ~0.8–1.2 mg, niacin ~4–7 mg, folic acid ~0.02–0.08 mg); Vitamin E (tocopherols) ~2–5 mg; β-carotene (provitamin A) ~5–15 mg. **Other Bioactives:** Chlorophyll a & b residual; Fluoride (relevant to dental health); Gallic acid ~10–30 mg/100 g. **Bioavailability Notes:** Catechin bioavailability from tea infusions is generally low (oral absorption of EGCG estimated at 2–5% in humans); L-theanine is well absorbed (crosses the blood-brain barrier); caffeine is nearly 100% bioavailable; mineral bioavailability may be reduced by tannin-chelation (especially iron and calcium); repeated short infusions (gongfu style, common for Tung Ting) progressively extract different fractions—early steeps are richer in caffeine and free amino acids, later steeps in polysaccharides and minerals.

## Dosage & Preparation

No clinically studied dosage ranges for Tung Ting Oolong exist as no human trials were found. Infusion studies report variable catechin levels but no standardization protocols for clinical use were identified. Caffeine content in similar infusions ranges from 141-338 mg/L. Consult a healthcare provider before starting any new supplement.

## Safety & Drug Interactions

Tung Ting Oolong contains caffeine, which can cause [insomnia](/ingredients/condition/sleep), tachycardia, anxiety, and elevated [blood pressure](/ingredients/condition/heart-health) at high intake; individuals sensitive to caffeine should limit consumption. EGCG at very high supplemental doses (above 800 mg/day) has been associated with hepatotoxicity in case reports, though typical tea-brewed amounts are far lower and generally considered safe. The catechins in oolong tea can inhibit iron absorption when consumed with meals, a concern for individuals with iron-deficiency anemia. Concurrent use with blood thinners such as warfarin warrants caution due to the vitamin K content in tea leaves, and pregnant individuals are advised to limit caffeine intake to under 200 mg per day from all sources.

## Scientific Research

No human clinical trials, RCTs, or meta-analyses specifically on Tung Ting Oolong were identified in the research. General Camellia sinensis studies exist, such as mineral and catechin content analysis (PMID: 17899383), but lack clinical outcome data for this oolong variant. The available research consists primarily of compositional analyses documenting catechin, theaflavin, and amino acid content.

## Historical & Cultural Context

Tung Ting Oolong has historical roots in Chinese tea traditions adapted in Taiwan's Nantou region, used primarily for its flavor in daily consumption rather than specified medicinal purposes. Oolong processing emerged from traditional Chinese methods with semi-fermentation known for centuries to develop taste, though no defined traditional medicine system indications were detailed.

## Synergistic Combinations

Green tea extract, L-theanine, Quercetin, White tea, EGCG

## Frequently Asked Questions

### How much EGCG is in Tung Ting Oolong tea?

Tung Ting Oolong has been measured at 146.40 mg of EGCG per 100g of dry leaf, making it a moderately rich catechin source. The actual EGCG per brewed cup depends on steep time, water temperature, and leaf quantity, but a standard 2g serving would yield roughly 2.9 mg of EGCG before brewing losses are factored in.

### Is Tung Ting Oolong better than green tea for antioxidants?

Green teas generally contain higher total catechin concentrations than oolong teas because oolong undergoes partial oxidation (15–85%), which degrades some catechins into theaflavins and thearubigins. Tung Ting Oolong's measured EGCG of 146.40 mg/100g is lower than typical high-grade green teas that can exceed 300 mg/100g, though its unique polyphenol profile from partial oxidation offers a different antioxidant composition rather than a strictly inferior one.

### Does Tung Ting Oolong help with weight loss?

No clinical trials have tested Tung Ting Oolong specifically for weight loss in humans. General oolong tea research, including a small study by Rumpler et al. (2001, Journal of Nutrition, n=12), found a 2.9% increase in 24-hour energy expenditure, attributed to caffeine and catechin synergy. Until cultivar-specific data exist, any weight-loss benefit from Tung Ting Oolong remains speculative.

### How much caffeine does Tung Ting Oolong contain?

Oolong teas typically contain 30–50 mg of caffeine per 8 oz brewed cup, placing them between green tea (20–35 mg) and black tea (40–70 mg). Tung Ting Oolong's exact caffeine content varies by harvest season, growing altitude, and brewing parameters, but this range serves as a reliable general estimate for daily intake calculations.

### Can Tung Ting Oolong interact with medications?

The caffeine in Tung Ting Oolong can amplify the effects of stimulant medications and counteract sedatives or anxiolytics. EGCG has shown in vitro inhibition of drug transporters such as OATP1B1, which could theoretically affect the bioavailability of statins like rosuvastatin, though human evidence for this interaction at tea-beverage doses is limited. Individuals on anticoagulants, thyroid medications, or iron supplements should consult a healthcare provider before regular high-volume consumption.

### What is the difference between Tung Ting Oolong and other oolong varieties in terms of oxidation level?

Tung Ting Oolong is a heavily oxidized oolong (60-90% oxidation), placing it closer to black tea than lighter oolongs like white or green tea in terms of processing and flavor profile. This higher oxidation level results in darker color, roasted flavors, and a different chemical composition compared to lightly oxidized oolongs like Tie Guan Yin. The oxidation process affects catechin levels and the formation of other polyphenols unique to this cultivar.

### Is there clinical evidence supporting health benefits specific to Tung Ting Oolong?

No human clinical trials, randomized controlled trials, or meta-analyses have been conducted specifically on Tung Ting Oolong tea. While the leaf contains measurable amounts of catechins (EGCG 146.40 mg/100g) and theanine (144-162 mg/100g), any health claims remain theoretical and based on general oolong or tea research rather than evidence from this specific cultivar. Consumers should be cautious of marketing claims without backing from human studies on Tung Ting Oolong itself.

### How should Tung Ting Oolong tea be brewed to preserve its beneficial compounds?

Tung Ting Oolong is traditionally steeped at 195-205°F (90-96°C) for 3-5 minutes, with the ability to be re-steeped multiple times; this temperature range helps extract catechins and amino acids while avoiding excessive bitterness from over-extraction. Using fresh, filtered water and proper steeping time can influence the final polyphenol and theanine content in your cup. Individual steeping preferences may vary, but longer steeping times at appropriate temperatures generally maximize compound availability.

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