The dry leaf is small, curly, and brittle, with the yellowish brown color of dead leaves (which is what tea is anyways.). The dry leaf lost all aroma, which seems to be standard for all very old oolongs, and even some younger aged oolongs (such as the Aged Pinglin from Floating Leaves). A Yixing collector/seller based in NYC was telling me about an 1870s oolong he had, he said it lost all aroma and he also told me about how he had to boil it to get flavor out of it. However, he said it was a good tea overall. He seems to have a lot of very old teas, including some 1940s Long Jing, a few other very old boxes of tea (1800s), and some other ~40yr old oolongs. Aroma isn't a good way to predict the quality of a tea in my opinion, as a bland tea might have a strong aroma, and vice versa. However, I digress. The wet leaf is similarly un-aromatic (is that a word?), but it has a slight aged oolong earthy aroma. The tea, like the liquid that you drink, is dark, thick, and smooth. The mellow, earthy profile of this reminds me of aged Liu Bao more than aged oolong or pu'erh, very deep and smooth, easy drinking. The aftertaste is subtle, but present and long.
A common misconception with aged teas is that they're this incredible, ethereal, transcendent experience. The reality is that they probably won't be a mind-blowing experience unless you drink something special. A lot of the good stuff is gone, gulped down by enthusiasts just like you and me. However, each and every tea can serve as a learning experience, especially the rare ones.
EDIT: I forgot to link music! This song is nice and mellow, just like the tea: https://www.youtube.com/watch?v=YQfwPziK-SA