Some questions that I'm guessing will be easy to answer:
Rolled oolong: what does this mean? is this when the dry leaves look like little balls/pellets?
Roasted oolong: how can you tell that an oolong is roasted? Will the dry leaves just look darker? Will it have certain taste characteristics? What about the opened up leaves?
Next question is more oriented towards wu yi oolongs. I've noticed that even after brewing, the leaves seem to stay all twisted and don't really open up much. Why is this?