I finally had a rather abbreviated session with the 2006 Tongxing Hao Puerh Tea Cake tonight. This is based on only one session and rather an incomplete one at that, but I didn't much care for it at first. I found the flavor sweet, light, very little astringency, full mouth feel, very low acidity. It reminded me of flat, warm ginger ale or maybe a yellow tea. Generally, the sweeter a tea seems, the less I am likely to enjoy it.
However, by the third infusion I started seeing a lot of similarity between this sweetness and the sweetness of aged pu. I also started finding aromas, flavors, and types of viscosities that really were getting my attention. Still quite a sweet tea, maybe cloyingly sweet, but there were other more mineral and white fruit flavors coming out as the infusions progressed, even revealing some camphor and smoke in the fifth.
I did gong fu in a pot with 5 gr to 120 ml and kept the first five infusions from 13 seconds to 30 seconds. The longer infusions tended to be pretty rough in the mouth and throat, but it is only a 2006, so that will get better.
While I didn't care for it at first, I am not ready to dismiss this tea yet. In fact, in my limited experience, this is quite a unique flavor/texture profile. I think I could get very comfortable with it, but it is different from what I am used to.