Oolong tea is sometimes referred to as brown tea, halfway between a black 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 high level of oxidation black teas undergo. However the reward for all that hard work is tea with great body, and the most intense, varied aroma and flavors. Many oolongs are creamy, their liquor literally coating your mouth like fresh cream. Others are almost effervescent, practically fizzing like Champagne.