Oolong tea is sometimes referred to as brown tea, being halfway between black tea and green tea. In many respects, it is the most complicated tea to make because the tea is only partially oxidized. Repeated rolling brings the tea to the desired level of oxidation, which is between the zero oxidation levels of green tea and the high level of oxidation black teas undergo. However, the reward for all that hard work is tea with a great body and the most intense, varied aromas and flavors. Many oolongs are creamy; their liquor literally coats your mouth like fresh cream. Others are almost effervescent, practically fizzing like Champagne. To learn more, check out Oolong Tea 101.
