It seems strange to go against everything a particular tea stands for. A gyokuro is supposed to be minimally processed, is it not? Why roast a gyokuro? According to Steepster, Davids is the only one to attempt it.
The dry leaf smells kind of like a barn, but in a good way. It’s more than hay; it’s the wood, the humid smell, something a little horsey.
The brew tastes like roasted chestnuts and cashews. There’s a little buttery flavor, but the dominating flavor is roasted—roasted nuts and hay. There’s also a hint of cedar wood. It’s a little drying as well.
Flavors: Butter, Chestnut, Hot hay, Nuts, Roasted nuts, Toasty