This 2006 Langhe raw pu erh cake has been stored in Singapore for almost 16 years.
I had a tea session of this tea last weekend. There was strong Chinese herbal soup flavours in the tea. It was like having a bowl of Chinese herbal chicken soup. Lots of Chinese herb taste and aroma with every sip. I thought I tasted some ginseng as well. There was also a strong woody profile in the tea. The wood is like aromatic wood that gave the sensation of a smoky flavour. The oaky finish resembled old Scottish whisky where the oak barrels had 'infused' the drink with a wood scent. Somehow this 'marriage' of wood and herbs worked very nicely in this tea. With a mouth watering aftertaste, this tea made for a nice tea session.
When brewing pu erh tea, the flavours of the tea would be more vibrant if one use boiling water for every infusion. I had been to a few tea shops and even watch some tea reviews online where hot water was used to brew tea (that the heat was off for more than 1-2 minutes). There is a clear difference in taste and aroma when 'cooler' water was used. Don't waste your tea. Use boiling water for every infusion.