ECGC, the predominant catechin present in green tea, has been associated with metabolic acceleration.
Oolong tea, which is partially oxidized, is derived from the identical leaves as green and black tea. In contrast, green tea remains unoxidized, while black tea undergoes complete oxidation.
Black tea (including chai, English breakfast tea, and Earl Grey) has been linked by scientific research to weight loss and decreased visceral fat. This information will gratify black tea enthusiasts.
It has been discovered that white tea, in addition to green and oolong, increases fat oxidation and metabolism speed, which may aid in weight loss or management.