TwoDog2 wrote:Did you buy their 90's dingxing before? (the 198 RMB cake on that page)
I did. Received it just 3 days ago. My cake is much darker than the one on the site's photographs, or those by Hobbes, or MarshalN.
I have little experience in pu-erh, especially in aged shengs, but this one did not strike me as particularly "complex", as Hobbes describes it. It tastes mostly, as a shu, all the way, similar to 2002 CNNP 7581 French Export I bought from DTH on e-bay - sweet, with long aftertaste, but less earthy and without the nutty notes of the latter.
So, I wonder if I have got the same cake at all. On the other hand, maybe its storage is just too wet for my taste. Or it is the way I steeped it: 7g per 100ml gaiwan, rinse-15s-8s-12s-15s-20s-30s-45s-1m-1m20s. Or maybe I need to give it some time to breath on the shelf and play with the steeping parameters - I actually kind of felt that it probably can more, but did not manage to force it.
). This cake was offered for a bit on puerh shop sold under 90's CNNP Banzhang King. obviously this cake is Hong Kong wet stored. I talked to Jim about it and he personally said he did not like it one bit, but to each his own I guess. Anyway, has anyone had it, because if it just represents a standard Hong Kong wet stored sheng, then it looks to be a pretty good deal, real or fake. 
