2016 “Dragon” Raw Pu-erh Tea Cake

Brewing: 5 grams / 100ml water, starting with 10 seconds at 90 degrees Celsius.

The hot leaves display quite a bit of fruitiness, however when brewing the tea, that changes into a rather unusual flavor profile: herbal-medicinal aroma, river clay, honey, a bit of spice and sandalwood. It also has some astringency, not a lot, but more than many other shengs that I've tried.

The taste of this sheng reminds me of fruit jam, with slight notes of peach and dried apricots. The sweetness and richness of flavors are not overwhelming, pleasant, and enjoyable.
It brings calmness and a positive peaceful state.

This sheng is more floral than fruity, but very light in taste and aroma.
I get dryness on my palate. No bitterness, but not much of an after-taste either.
Wet leaves smell faintly of burnt dried green fruit.

Apparently, pu-erh has undergone significant changes over the past 4 years, since the aromatic characteristics do not correspond to the description on the site.
In the scent, I found the smells of a moist spring green forest, pleasant grassiness, pounded fresh linden leaf, green hazelnut. Fruit and dried fruit are missing. From steep to steep, the grassiness gradually fades away, the pleasant aroma of fresh mushroom comes to the fore. (this is not mushroom soup or raw basement).
On the palate at the first steeps of medium strength, pleasant astringency, sweetness. It is easy and pleasant to drink. Long tart aftertaste enveloping the tongue.
The state of the body is mild, philosophically pacifying, light but not weak. When moving, vigor is felt.
I liked the tea: high quality, soft, stable and delicate.

a sweet and thick raw,
a very cute tea!

This is what I would consider a daily drinker sheng,
as the price isn't too high, and you get all the qualities you'd look for in ancient trees puer.

If you like this look out for the ripe version, as I think is even better!