To cut the long story short, what yresim described is a very accurate view the modern chinese TGYs.
Yet the "highly oxidized", "butterscotch, wood, mushroom, earth, brandy" features yresim was looking are the signatures of traditional TGYs, similar to Wuyi oolongs.
"Nong Xiang " (thick/strong aroma/flagrance in meaning) versions of the mordern chinese TGYs are still much lighter oxidized/roasted then the traditional Chinese TGYs.
If one want to see what a traditional TGY is, the Taiwan TGYs todays offers a shadow of it. Still lighter in oxidation and roasting, it midway between a traditional Chinese TGY and the modern ones.
A few example of Taiwanese TGYs below
infused leafs and tea before roasting