I'm thinking about the Darjeelings that are normally classified as "black teas". Even among the darker ones, I notice that the leaf does not appear (or taste) fully oxidized. I guess it's a technicality...I've resolved this (for the time being) by classifying them all as black teas on my website, and then having the page on first flush mention that they are often less oxidized and more oolong-like in character.
I've tasted Darjeeling green and oolong teas...I *love* the Darjeeling green teas I've tried...and my absolute favorite was retired (it was probably a limited production tea, I don't know the details)...Makaibari Estate Long Leaf Green, from Upton Tea.
Never tried a Darjeeling white tea but I hope to soon.
The two Darjeeling Oolongs I've tried (both from Tindharia Estate) were both very disappointing to me. Both seemed both thin-bodied and weak in aroma, although they were both rich in flavor. I much prefer the first-flush teas I've tried, I even have tried broken-leaf mixed-source Darjeelings that were on the greener side that I enjoyed better than those two oolongs.