The language of wine is very very well suited to describing teas. In fact, wine language has helped me personally be more detailed in analyzing what I like about the teas I like.
I'm not familiar with the tea you mention by name, but oolongs are my favorite teas so I know a little about them in general. The silver leaved ones are usually the youngest picked leaves. The color of the eventual tea is determined by the amount of fermentation they undergo. In general, oolongs are considered a semi-fermented tea, and the color of the eventual tea you make will be determined by the amount of fermentation the tea leaves undergo. Formosa oolongs typically undergo the longest fermentation (about 60 to 70%), which produces a darker, redder tea than a China oolong, which will be more toward orange. There are lighter formosas, too, called 'ambers'. Your tea could be that ('amber' being a shade of yellow), or a pouchong style, which is more lightly fermented than even China tea and which a book I have describes as "an extra category somewhere between green and oolong." It does not otherwise address 'yellow' as a category.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov