Thanks Deb, and you're right, the '12 201 did mellow out over time and was much
nicer after the first few infusions. My mistake was filling my new flask with the first two gaiwan infusions (I was at home) and taking them out with me to visit someone. They offered me a very nice little Japanese teacup to drink my pu in, and offered to make me some tea next time: I really should have taken a picture of the cup.
Unfortunately, I really struggled getting those first few infusions down. Well, no, I didn't, but it was pretty intense.
I told my friend about what it was and about sheng and shu, and she was actually somewhat interested after her initial disbelief that I'd brought along some Chinese tea to drink.
She's from HK and was drinking Ribena (blackcurrant syrup in water).
Drinking the '05 sheng with a little wet-stored shu from across the street in my Yixing. They work beautifully together, and the Yixing really mellows out both.
The new cake tastes like Indian incense smoke smells, and the older one tastes like a good, but fresher and milder, black Assam.