The dry leaves smell like nothing so much as genmaicha. The wet leaves post-steep smell like seaweed. The brewed tea itself is like neither of those things.
Years ago I used to sit in a sushi restaurant, eating small morsels, writing, and drinking mug after mug of bancha tea. This bancha is similar to that long-ago brew. It brews up with a lovely red tan liquor. The roast is not as powerful as the bancha I used to drink, but the flavor and fragrance are more complex. The tea retains a bit of vegetal taste in addition to the comforting roasted flavor. Nice.