The dynamics of the ageing of loose leaves sheng pu’er and pressed cakes are complex and highly debated to yield somewhat complementary results. You can clearly feel the two souls that make up these 2012 cakes. On one side, the buttery, peachy and fragrant mellowness of the loose leaves ageing until 2019, that in my opinion has sped up the maturation a bit. On the other, the onset of development of a richer mouthfeel and of a palette of undergrowth tones that speaks of its potential for evolution in the current pressed state. It is a good and interesting compromise. Albeit still very young, this cake shows great promise.
I’ve loved every single infusion of this Sheng Pu’Er. It smells like a forest after the rain, it has the taste of walnuts and earth, with a hint of ripe tropical fruits.
2012 Pu'er Sheng Pu - Nannuo Mountain, 200 gr. Stone-pressed Cake