Tea The following information is drawn from a research article published in Nov. 1995.
Oolong tea is between the two in that it is partially fermented.
Presently the most interesting component of teas are the polyphenol compounds. It is not found in other plants. It has been found to have major antimicrobial significance. Several studies have shown the purified catechin fractions from green and black tea, and ECG and EGCG in particular, inhibit the growth of many bacterial species and possess anticariogenic properties. An interesting fact is that these components function at concentrations found in a single cup of tea.