Definitely halfway between a fully ripened tea and a black one as What-Cha states. It’s exceptionally clean and fresh tasting, more cool in feeling than warm. Smooth foresty-earthy, tangy ‘tea’ taste along with a tone of stewed fruits. There’s a brightness to it that I was never able to pin down even after finishing the last of the bag. And now that I’ve read the leaf was aged for a year in a jute bag, I swear that’s a complementary taste.
Western could manage 2 steeps only if leafed heavily. Gongfu gave 6 or 7 solid over-steeped infusions that retained the smoothness but left some residual bitterness.
Overall, I found it an easily approachable tea and one I could recommend as a first step to somebody looking to explore shou pu’er. I never took good notes, so I’m hoping eastkyteaguy will fill in someday!
Flavors: Cedar, Dry Leaves, Earthy, Forest Floor, Mineral, Round, Smooth, Stewed Fruits, Tangy, Tea, Wet Rocks