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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.