I finished the tea a few months ago so I will try to describe it to the best of my ability. The tea was definitely balled. The leaves looked deep green. However when brewed, the liquor color resembled sheng pu'er and was intensely floral and bitter. It didn't have any of the "greenness", "sweetness" or "creaminess" I associate with Taiwanese oolongs. I remember it having a slight roast. These characteristics made it very similar to the Red Blossom tea for me and made me think perhaps it is a "kind" of oolong I am not familiar with. Unfortunately I do not remember how the leaves looked unfurled.
Wow...now you have me curious. Not knowing how you brewed the tea or other parameters it's so difficult to say. On certain Taiwan wulongs hotter water and more leaf could definitely yield those results. I have a Si Ji Chun (四季春） tea that can almost show up in some of those ways depending on how its brewed ( it lacks any creaminess/butteriness, it's more grassy, isn't overly sweet, has a very light roast, and is particularly floral (but more like a citrus/higher floral; bitter depends on how I brew it). The variations between Taiwan wulongs certainly can be immense. Of course, since it seems the boxes may have nothing to do with the tea in them, the tea could be from anywhere and not a Taiwanese wulong at all. Curious!
Other thoughts that come to mind are whether the tea was a greener Tie Guanyin tea, which can definitely get sour and tends to lack the creaminess of other say, A Li Shan, wulongs but can bear some resemblance when rolled to other Taiwan wulong teas. Did it have the characteristics of a green Tie Guanyin?
Out of curiosity, do you enjoy drinking Bi Lo Chun?