The "Spicy, Fruity, Juicy Type" have very dark dry leaves, a yellow soup, a very juicy light mouthfeel, and taste sweet, spicy, and fruity.
The "Roasted, Chocolate Type" have dry leaves that look dusky or dusty and have a purple tinge to them, a brown-yellow or reddish brown yellow soup, a silky, slightly stimulating mouthfeel, and taste chocolaty, nutty, and roasted.
It is important to note that these 'types' are not truly different 'types' and that they often share some of the above characteristics to some extent.
One wonders if some difference in production has to do with these different characteristics?
Most people seem to prefer the "Roasted, Chocolate Type". There is something about it that seems more full, well rounded, and complete- higher oxidization. On the other hand the "Spicy, Fruity, Juicy Type" seems to be more refreshing- lesser oxidization. One always enjoys both of these teas to their fullest.
No doubt, a purple oily hue in the dry leaf of green tea usually suggest fine quality. Once a Korean tea master said that only the best green teas will have a purple hue. It is the genus of a teamaster that knows how to fire a tea for a long time without depleting the tea's essence.
Perhaps the same is true for the "Roasted, Chocolate, Type"?