How is it different? Is it in some way extreme?
I don't think buying such an expensive young cake is for me. There are too many questions about aging in temperate climates. (though I don't think it's impossible)
That said I just tried 2005 Dayi Spring of Menghai sheng, which is still very young in taste, and I didn't like it that much.Don't gget me wrong it was not bad. But, for what I spent on the samples, it'd make more sense to just buy something older with a less famous name. It was not bad, it was just not much better than this
. And I thought it would be since it was described as "One of the best tea cake ever produce by Menghai tea factory." Really?
(the cake I linked is one that I think is fake, but I bought it anyway... it's *something* from 2006, and nice to drink with good mouth tingle. That said younger sheng can blend together for my pallet, I find it easier to distinguish old teas)
But I did like the 2012 cake from EoT (as I mentioned) it seemed more complex, there was more to it than just the taste of young sheng... so I'm wondering why some young sheng can be complex, and others lass so.
I'd love to taste that cake. Can sample be had?
Then there is this issue which I can hardly comprehend of teas that taste good when they are young not being the ones that age best. "Oolong puer" --I've been reading all that I can, but only my mouth and time can tell me some things.