Those that know me know I love tea. In many ways it’s even more fun than Oud, because you don’t just smell it - you get to eat (drink) it, too. Terroir and Processing- like with Oud - are the primary factors in determining how the final product comes out. And like Agarwood - how the tea is prepared (Gong Fu, YiXing, French Press, etc) effects the taste of the tea in a similar manner to how you make use of the wood effects the experience. Here is a short video discussing many of these analogs with tea. It’s informative and interesting - and relates directly to how oils are experienced depending on their production. I often think of oils in this manner - from lighter more fruity-floral, to darker, multi-layered roasted or fermented oils. Not only the variety in different levels in oxidation, tossing, rolling, fermentation, and drying process, the post roasting process will create more intense and more complex varieties in flavours and tastes, certainly the strength in "Yun 韵" and after taste. Enjoy!