This 100g small iron cake was made by a lesser known factory in De Hong, Yunnan. There is no date on the brown paper wrapper and my guess, from the taste and aroma, would be slightly more than 10 years old.
I call this pu erh - the peated whisky without the alcohol. I enjoy Scotland whisky and there is a type of whisky that is peated in aroma. This is due to the drying process where the distillery used peat and burn the peat to dry the barley. As a result, the alcohol distilled from the barley contains this smoky, peaty profile. This pu erh has a similar smoky peaty profile; smoky like burning embers, peaty, camphor and mint aroma, spiciness and a faint sweet aftertaste.
Not for the faint hearted. If you are not used to smoky pu erh, please belt up. You may like or not like the smoke but you will admit that the smokiness do add an extra dimension to a pu erh tea session. If you enjoy peated whisky like me, this tea is up your alley.