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Oolong tea, a unique type of semi-fermented tea, has garnered widespread attention in recent years due to its distinctive production process and nutritional composition. Particularly, its antioxidant capacity has become a focal point for numerous researchers. This study systematically reviews the latest research advances in antioxidant compounds in oolong tea, discusses their potential applications in food preservation, processing, and functional food development, and anticipates future developments in the antioxidant activity of oolong tea.