Katrina wrote:For us oolong newbies out here, ... Is this just another term for light oolongs?
The world is more complicated and subtle than you ever dreamed, my child. But the simplest thing to answer is that green
both generally refer to the same thing. Dark
can be dark because it is 1) more oxidized or because it is 2) more roasted
or even because it is 3) aged.
Oriental Beauty from Taiwan is probably the most oxidized of the more common oolongs, and it is generally just fired enough to stop the oxidation and dry it for storage.
Much beyond that, I will leave to others to describe. The range from Bao Zhong (Pouchong) to the darkest oxidized and roasted Wuyi Cliff Tea (yan cha) has nearly infinite gradations. Brandon H's baby, WikiCha, has a good section on these issues: http://wikicha.com/index.php/Oolong_Tea
if you want to curl up with a good reference.