Brewing your oolong tea. . .

From wikiCHA

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Brewing greener oolongs

These are oolongs that have been subject to less oxidation and are not appreciably aged or roasted. The color of the dry leaves will generally be rather more on the green side than the brown side. Typical of these teas would be most Tie Guan Yin, most other teas from Anxi County in Fujian province, and most Taiwan oolongs (but not Bai Hao).

http://www.teafromtaiwan.com/Brewing_Tea.htm&zenid=c4177d6451644a3c92c6c04a177c5e5c

Brewing darker oolongs

These are oolongs that have been subject to more oxidation or significant aging and/or roasting. These would include aged or highly roasted Tie Guan Yin or Taiwan teas and most Yancha or Cliff Tea from the Wuyi mountains, such as Da Hong Pao or Golden Buddha.

Brewing Dan Cong oolongs

These teas are from Guangdong Province in the Feng Huang Mountains and require a brewing technique consisting of very short steeps.