Oolongs aren't oxidized enough to be called black tea, but they are too far oxidized to be called a green tea. Taiwan has the best reputation in Oolong teas, and Jade Oolong is a great introduction into this category.
There are "light" and "dark" oolongs, but Jade is made in the "Tung-Ting" style which means it is on the lighter end. So for that reason, you will notice some similarities to a green tea, with a hint of vegetal notes and tastes of the sea, but it is a sweet, subtly complex tea. It has a mouthfeel that is smoother and creamier than green tea. It is fairly delicate in taste. This is one of the more expensive oolong varieties, and it is authentic in the sense that this is a tea commonly enjoyed all over the island of Taiwan; this particular one comes from Nantou county.
The entire tea leaves are rolled into small balls, and they will uncurl as they steep. This is particularly enjoyable if you use a clear french press or teapot so you can watch the process. Make sure you steep at the correct temperature and time -- using too cool of water or too short of time will flatten out the creaminess and lightly oxidized mineral notes.
Tasting Notes: Sweet and Floral, Vegetal, barely noticeable mineral aftertaste, lightly creamy body
Steep: 2 tsp of tea for 8oz water. Water temperature: 180. Steep time 4 minutes or up to 30 minutes. The tea leaves are good for 3 or 4 steepings -- when your mug is empty, reuse the tea leaves to brew some more! Sweetener: Not recommended
Approximately 13 tsp in a 1 ounce package.