2018 “The Sky in Buckets. Tibetan Yak” Raw Pu-erh Tea Cake

Bouquet: Deep earthy fruity with thick layers of windfalls especially ripe nuances of apple like pickled or baked plus a very distinct atmosphere of dried figs and raisins with further aspects of old leather wrapped books within an ancient library infused with hints of camphor. Its whole atmosphere is like an anthem about Autumn with its fallen colored leaves, wet earth, moss and mushrooms plus a cracking fireplace in the solitude of being whole with your inner voice and nature.

Liquor: The liquor is thick and creamy pungent with deep rooting notes of Autumn leaves, sweet ripe fruits like former name dried figs, raisins and windfall apples baked in a grandma style oven over a cracking fireplace while everything now has such an amazing sweet bourbon vanilla pudding theme to it. Very long lasting and masterfully composed.

Sweet and cloudy-milky. It's still a bit unruly as it is a young sheng, but it definitely has potential.

This sheng has a medium mouth-feel.
Mouth feels dry with a slight tartness.
A little floral with a sweet after-taste.
I would prefer this sheng to age longer.

good sweet old-tree puer:

I was surprised that I wasn't able to taste anything different from it being a winter harvest.
The most pronounced feature is the sweet taste, and the mouthfeel is as good as any good spring gushu.
Many steeps and nice qi.
If you like sweet puer try it out!

Baked pears, honey, dried herbs, sourness inherent in plum, and apples. I never felt such sweetness in such amount in shengs.
This is one of the best and most beloved shengs. Thanks for this find.