Scent of the dry leaves is roasted and floral. Scent of the wet leaves after infusing is rich, honeyed, and reminds me of cooked cherries (I think I saw this in the product description too, so if so, then that is spot on). Taste is a nice warm, roasted honey-floral with a bit of tartness and hints of cooked cherry. Later infusions have a nice camphor note. Mouthfeel is fairly drying.
I brewed this Gongfu Cha style. To me it was a fairly enjoyable everyday drinking kind of tea, with not a lot of variance from one infusion to the next.
I am going to try brewing this differently and may update the review if it turns out too different. I thought this tea was highly roasted but it turns out it’s just highly oxidized so I’m going to try more leaf and lower temperature water per my usual handling of less roasted oolong and see if that makes a big difference.
EDIT: It did make a difference, with most infusions tasting more sweet and honeyed and less tart. It does still have some of that drying mouthfeel though.