Oolong tea is fortified with compounds called catechins (EGCG), which are potent antioxidants that neutralize the harmful effects of free radicals which, if left unmonitored, can create illness and disease. The question that has always puzzled scientists is how well these antioxidants work when digested. Are they able to be absorbed by the body when digested, and if so, do they still work at their most optimal?
A study conducted by scientists at Newcastle University in England and published in the journal Phytomedicine answers that question with a firm, "yes." It turns out that the compounds in oolong tea become even more powerful when enhanced by post-digestive enzymes in the stomach.