You could say that oolong is something between green and black tea. Taking the best of both worlds, oolong combines the fresh, natural flavours of green teas with some of the fulness of black ones. Oolong teas are more potent than their green counterparts and lighter than the black ones as they are only partially oxidised.
The difference is substantial between lightly oxidised oolong teas, such as Dung Ti or Bao Zhong, and heavily oxidised ones, like Da Hong Pao or Fenghuang Dancong. In the greenest variants, the light oxidation can give a sense of the natural green tones being elevated, along with an added touch of flowery aromas. They are often more rounded and gentler than green teas. The darker variants have similarities with black teas but are often gentler and more rounded, with roasted and nutty characteristics. Some of the best ones also have a fine and sweet touch of peach, raisins, or apricot. Ti Guan Yin is an example of a variant in between the greenest and darkest ones. All oolong teas are perfectly suitable to be cooled down and served at room temperature or as ice tea. They can also be flavoured with flowers or fruits, as is common to do in both Taiwan and China.