I'm not so hung up on classifying and naming various teas to fit in a box. In the case of Darjeelings, whether they are called oolongs, greens, whites, or, blacks, there is a commonality to the teas that separate them from let's say Japanese greens, oolongs, etc. There is this fruitiness that can be complex that I've only experienced in Indian teas. Even in Nilgiri, you find this ambrosial flavor and aroma which is very different from let's say the fruitiness of Taiwan high mountain oolongs. You always know you are drinking an Indian tea but with different nuances. This is very similar in the sense that when you drink a Japanese sencha, you always know you are drinking a sencha even though there are many different nuances in the flavor.