Oolong has also been shown to help balance levels of LDL and triglyceride levels by moderating the effects of LDL, a pernicuous cholesterol carried by low-density lioprotein. In a study by lead scientist H. Itakura of the Suntory Resaerch Center, Osaka Japan, as well as H. Itakura of the National Institute of Health and Nutrition, Tokyo Japan, subjects who drank Oolong tea twice a day for 8 weeks had lower total cholesterol and triglyceride levels while HDL (good Cholesterol) levels were unaffected. Oxidation of LDL is believed to contribute to the development of atherosclerosis (Frei 1995). The scientists conclude that Oolong tea "signficantly reduces LDL oxidation, total cholesterol and triglyceride and may be beneficial in the prevention of coronary heart disease."
In another Study in Pharmacological Research, Vol. 35, No. 6, 1997 titled Hypocholesterolemic Effects of Chinese Tea, Yang and Koo, found that all Chinese teas including Jasmine, Green, Iron Buddha, and Pu erh all contributed to a lessening of liver weight due to fat deposits. Thus, a mixture of various Chinese teas may give a beneficial boost to liver health as well as heart health.