brewed probably 5-6 grams in Gawain.
It was much better this time.
During first several infusions leaves have a nice aged aroma of wet earth and raisins, with a faint hint of camphorous complex aged puerh aroma and much much less storage smell than before.
First few brews did have a bit of of that eukalyptus/camphor that boychich mentioned.
The tea is thick, almost coffee like, which is nice though its also somewhat muddy/murky.
From the three recently sampled aged shengs, this would take second place, after the yong ping hao. Both have some notable qualities, but I would rather pay more for a sheng with stronger, more obvious flavor and aroma, and with notable enhancement of well being and state of mind.
This morning I transferred the samples to small mugs with puer-paper & rubber band seals at the top. Will see how they fare in a couple of weeks or months.