This is a 2006 Haiwan raw pu erh cake. The label on the wrapper describes the tea leaves were harvested from old pu erh trees in the remote mountains of Yunnan. This cake is quite popular as Haiwan has produced these cakes since 2005. I have seen these cakes for sale in Hong Kong and are quite popular with the drinkers there. The 2009 version of this cake is also now available when I checked on the internet.
I had purchased the 2006 version and I found the compression of the cake tight. I had accidentally knocked the cake on its side which explains a small dent in the cake (1st/ 4th pix). I had to pry the cake open with my swiss army knife. The scent from the cake is nice with a hint of lemon.
I had opened the cake up in late June 2009 and I have drank through 3/4 of this cake. These are my findings:
I had broken up the cake and store the pu erh in a cylindrical cardboard tea box (those you find in commercial tea shops selling loose teas). My first brews of this tea, especially in the starting infusions,make me felt that the tea was very smoky. My daughter who walked past asked for a cup as the smoky scent reminded her of a bbq (campfire) in an open field. I concurred with her on the scent and I tried to find out the origin of the smoky scent (where the tea leaves absorbed the smoke). It is possible that burning wood was used for fueling the woks used to dry the tea leaves in an enclosed environment. As a result, when batches of tea are being "fried dry", the tea leaves inadvertently absorbed this wood smoke during the drying process. A reader suggested "