品种、季节、加工过程影响乌龙茶多糖的含量、组成及生物活性。
Cultivar, season and process could influence the content, compositions and biological activity of Oolong tea polysaccharide (OTPS).
红茶多糖表现出血糖稳定性能，甚至比绿茶和乌龙茶中的多糖更多。
The black tea polysaccharides exhibited blood sugar stabilizing properties — even more so than the polysaccharides in both green and oolong teas.
近来研究者发现，红茶中的多糖在绿茶和乌龙茶之上。
Black tea. Researchers recently discovered that the polysaccharides in black tea may be tops over those in green or oolong teas.
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