I was so very fortunate to have tried some of this cake recently. I am a total new comer to serious vintage puerh, so this was my intro.
The leaves were a brownish copper color and in very good shape.
There was no real smell to the dry tea, but once wet, the leaves had a smell that I could only call age and forest floor, perhaps maybe wood also.
On the first 3 infusions, the taste was good but not super strong. I did get hints of camphor however. (I had never had a tea with the camphor notes before).
Into the 4th and further infusions, there was such a complex taste Im in no way qualified to properly describe, but here goes.
I def had a taste of mushroom, slight Chinese medicine and camphor getting stronger, and tobacco. No bitterness at all, this was the smoothest tea I have tasted. Hui gan was very persistent, the sweetness would start at the end and then just continue down the throat. Mouthfeel wasnt overly coating, but nicely balanced. No mouth dryness.
But as a final note, it was addictive. Later in the evening I could recall the taste so vividly, that I wanted more! Problem is I dont have the small fortune to buy it. But in closing, it is an experience that makes me understand why people are so into this experience.
This tea is also regarded as the benchmark of excellence for dry storage, and the price tag has gone from expensive to astronomical.
Another review of this cake.
Storage conditions of the cake
http://houdeasianart.com/teablog/commen ... 204-125257