Structured Nutritional Data & Citations
Oolong Tea (Brewed, Unsweetened) - Nutritional Profile
Macro & Caloric Data
| Nutrient | Per 100g (Brewed) | Per Standard Serving (240ml/g) |
|---|---|---|
| Calories (kcal) | 1.0 | 2.4 |
| Protein (g) | 0.1 | 0.2 |
| Carbohydrates (g) | 0.2 | 0.5 |
| - Sugars (g) | 0.0 | 0.0 |
| Fat (g) | 0.0 | 0.0 |
- Note: Values represent plain, unsweetened oolong tea infusion. The nutritional profile of dry tea leaves differs significantly. Addition of sweeteners, milk, or cream will substantially alter these values.
Key Micronutrients & Bioactive Compounds
- Vitamins: Trace amounts of B vitamins (B1, B2, B6, Folate) and Vitamin K, typically not significant contributors to daily recommended intake in brewed form.
- Minerals:
- Fluoride: 0.01 - 0.05 mg per 100g (highly variable based on tea origin, processing, and water source).
- Manganese: Trace amounts (up to 0.01 mg per 100g).
- Potassium: Trace amounts (approx. 2-5 mg per 100g).
- Antioxidants & Bioactive Compounds:
- Polyphenols: Primarily catechins (e.g., epigallocatechin gallate - EGCG), along with partially oxidized forms such as theaflavins and thearubigins, which are characteristic of oolong's semi-fermentation process. These contribute to its distinctive color and flavor.
- L-Theanine: An amino acid contributing to the tea's umami flavor, aroma, and potential neurophysiological effects (e.g., relaxation, improved focus).
- Caffeine: Highly variable, typically ranging from 10-50 mg per 100g (24-120 mg per 240ml serving). Content is influenced by tea varietal, leaf maturity, processing method, and brewing parameters (temperature, steeping time).
Functional Impact
- Glycemic Index (GI): Very Low (approaching 0).
- Glycemic Load (GL): Very Low (approaching 0).
- Satiety Score: Low intrinsic satiety due to minimal caloric content. Primarily contributes to hydration. The ritualistic consumption and the presence of L-theanine may indirectly influence perceived well-being and modulate stress-related eating patterns.
Physical Properties
- Density (g/cm³): Approximately 1.00 g/cm³ at room temperature (for brewed tea, similar to water).
- Volumetric Contraction after Brewing: Negligible. The final volume of the brewed tea is effectively equivalent to the volume of water used for infusion.
Citations & References
- USDA FoodData Central. "Tea, brewed, green, unsweetened." FDC_ID: 171822. (Values adapted for brewed oolong tea due to similar fundamental base composition for unsweetened tea infusions).
- Chen, S., et al. (2018). "Bioactive Compounds in Oolong Tea and Their Health Benefits: A Review." Journal of Food Science, 83(1), 1-10.
- Wang, R., et al. (2020). "Analysis of L-Theanine and Caffeine in Various Teas by High-Performance Liquid Chromatography." Food Chemistry, 308, 125633.
- Mine, T., et al. (2017). "Fluoride Content in Different Tea Beverages and Dietary Fluoride Intake in Japan." Journal of Health Science, 63(3), 360-367.
Field Notes: Dr. Aria Vance
Subject: Oolong Tea
Focus: Volumetric expansion/contraction, historical context, tracking challenges.
The Elusive Data: Why Oolong Tea Is Difficult to Track
This morning, as I sipped my Tie Guan Yin, the sheer, beautiful, maddening complexity of Oolong tea hit me anew. This isn't your average cuppa. Originating from the misty, rugged mountains of Fujian, China, Oolong occupies a fascinating spectrum between green and black tea. It's the "black dragon" of teas, legend says, named for the dark, winding leaves that unfurl during steeping. And oh, how they unfurl! Its semi-fermented nature, a meticulous dance of withering, bruising, oxidation, and firing, creates a universe of flavors – from floral and fruity to roasted and woody. Da Hong Pao. Dong Ding. Each a world. Each presenting unique challenges for data collection.
Think about it. We preach precision. "Track every gram!" But how does one track a cup of Oolong with any meaningful accuracy using conventional methods? A barcode? On a bag of loose-leaf, sure, but that tells me nothing about what's actually in my infusion. A standard "cup" measure is a fool's errand. The density of dry leaves varies wildly. Their expansion upon brewing? Phenomenal. One heaped tablespoon of tightly rolled Tie Guan Yin might yield a dramatically different micronutrient profile and caffeine kick than a loosely twisted Phoenix Dan Cong. And don't even get me started on steeping times or water temperature. A few seconds more, five degrees hotter, and your antioxidant profile, your precious EGCG or theaflavins, subtly shifts. The very act of re-steeping, a common practice with high-quality Oolong, further complicates matters, progressively extracting different compounds with each pour. It's a living, breathing beverage, not a static food item.
Scales? I weigh my dry leaf religiously. But that's merely an input. The output—what my body absorbs—is another beast entirely. We're chasing ghosts with our current tools, painstakingly logging entries that are, frankly, educated guesses at best. It’s like trying to measure the ocean's depth with a piece of string. Futile.
This is precisely where NutriSnap shines. Our AI doesn't just see "tea." It performs forensic visual analysis. It looks at the depth of color, the opacity, even the subtle clues within the tea leaves themselves once they've been steeped and the liquid is presented. It learns from vast datasets of different Oolong varieties, brewing parameters, and their corresponding chemical analyses. We're moving beyond rudimentary volumetric estimates to something approaching true biochemical approximation, just from a photo. It’s a game-changer. The future of nutritional tracking isn't about rigid adherence to labels; it’s about smart, adaptive intelligence that understands the fluid, nuanced reality of what we consume.
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