Oolong tea is oxidized and often rolled after picking, allowing the essential oils to react with the air. This process turns the leaf darker and produces distinctive fragrances before heat is added to set the taste. The resulting tea can be anywhere between a green and a black tea, depending on the processing method. Oolongs can be recognized by their large leaves and a complexity of flavor that ranges from highly floral and intensely fruity to mildly roasted with honey nuances. The finest oolongs are often prepared and enjoyed Gong Fu Cha style to savor their complex tastes and fragrances.