I've been drinking pu-erh for coming up on a year now and already my palette is rejecting some of the shu I thought was wonderful just a while ago. The lao cha tou from Yunnan Sourcing (YS) is one example. Yuck! It gave me a nice little buzz but I can no longer ignore the weidui (fermentation pile taste/smell). In the beginning I was so happy about it that I planned to buy four more bricks! So glad I waited. That's the most extreme example but my impression of several others changed as well, from "yeah, I can drink this" to "uh-uh, not today", again and again.
But the Man Tang Hong Te Ji (2012) might be worth sampling. Unfortunately, I liked it so much that I drank the whole sample within a week or two, long before my palette changed so I can't be sure I'd still like it. It contains material from '09 so I'm sure that helps. Conversely, my first session with YS's 1996 CNNP "Green Mark Te Ji" Ripe left me unimpressed. Sure, it was better tasting than the rest but the qi wasn't any better than a couple of the cheapies I'd ordered, or so I thought at the time. Being on a budget, I deemed it not worth the extra money. But fortunately I saved the bulk of that sample and was able to have two more sessions with it several months later, after drinking lots of cheaper, inferior shu and I can now say it's the clear winner. Very nice stuff.
Before the YS order I'd only had Dayi's 7572. I split a bing of 2010 or 2011 with a friend and it was absolute magic. I remember the dry leaf having that fishy weidui smell but at the time I couldn't taste it in the soup. Maybe I could now? A Dayi 7572 cake is a great one to start with. I suggest buying a whole cake so you can use it as a standard.