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This review is based on many sessions with over 100 grams of this tea.
Its a great tea.
Excellent aged aroma to rinsed leaves.
Clean, fresh mouth feeling.
Mostly wood, earth flavors in the tea itself.
I drink it for sense of relaxation and well being that it invokes.
This tea wont mess up your digestion with cold bitterness as some more flavorful young teas will do.
I believe that this tea is a good value and a solid choice for those who drink puer for its mind/body effects.

Dry leaf has a light musty aroma.
Wet leaf after rinse has a nice aged aroma.
First infusions tasted fine. Somewhat Light body but decent aged flavor.
Wet leaves are a mix of dark brown and olive green. small, broken leaves.

In my experience, this tea does not have the vitality, the oomph, the special character that good puer can have.
Its nothing like the 92 da ye loose leaf sheng from essence of tea, for example.

I keep returning to the conclusion that its more cost effective and satisfying to buy premium tea from well curated selections by reputable vendors than to hunt for bargains.

Several sessions later, I now have a better sense of this tea. Flavor is aged fruity with characteristics of ordinary tea bag black tea. Easy to drink, with strong enough, very well rounded flavor that can be pushed quite far without going bitter. after several cups, I am left with a comfortable, warm, relaxed buzzing feeling that for me is a hallmark of good aged puer.
If I were to find something lacking in it, then I would state that It does not have a volatile aromatic (cogniac/cinnamon/vanilla/camphor,etc..) quality that for me is a sign of really excellent puer, Though its price is far less than teas that I have had with this quality.

This is a solid tea, easy to drink and brew. Definitely recommended. Well priced.
Its a chance to taste a reproduction of what is arguably the most famous puer recipe of all time, so it should certainly be near the top of the ‘must try once’ list of any puer fan.

sufficiently complex flavor and decently aged. has a herbal, almost fruity quality to it. no musty storage notes. has a hint of what might have once been a smokey flavor.

I am happy to have picked up a full beeng. Its quite different from 2004. actually I liked the (no longer in stock) 2004 better. It had what seem to be higher quality, plump leaves and more thickness, with a distinct prune aroma. but this one is more aged, mellow, easier on the stomach.

just did two final sessions with the remaining leaf.
first session was not remarkable.
one the second session, I brewed probably 4g intact chunk for approx 40 secs each time.
this longer infusion made a huge difference and I got really nice 1st and 2nd infusions with ethereal vanilla like qualities in there.

After rinse there is a somewhat pleasant aged aroma. there are some hints of rubber in there.
I found some decent aged notes in some of the brews, though by and large, its not something that I feel like drinking much of, and has this cooked artichoke water somewhat bitter flavor that is not too exiting. Maybe its my (filtered) tap water, who knows.

brewed probably 5-6 grams in Gawain.
It was much better this time.
During first several infusions leaves have a nice aged aroma of wet earth and raisins, with a faint hint of camphorous complex aged puerh aroma and much much less storage smell than before.

First few brews did have a bit of of that eukalyptus/camphor that boychich mentioned.
The tea is thick, almost coffee like, which is nice though its also somewhat muddy/murky.

From the three recently sampled aged shengs, this would take second place, after the yong ping hao. Both have some notable qualities, but I would rather pay more for a sheng with stronger, more obvious flavor and aroma, and with notable enhancement of well being and state of mind.

This morning I transferred the samples to small mugs with puer-paper & rubber band seals at the top. Will see how they fare in a couple of weeks or months.

Brewed in my roasted oolong $15 yixing pot from jk tea shop.
Coworkers loved it. they said it might even be their favorite so far.
It lasted for a good number of infusions.

This time I brewed it in a gaiwan using long steep times, at night in a relaxed setting.
It does have a classic complex aged puer flavor, though you have to pay fairly close attention to notice it.
The aroma of the rinsed leaves had a deep, rich and fairly pleasant but not amazing aged aroma during the first 2-3 steeps.
This tea is much more aged tasting than just about any post- 2000 sheng that I have tried. There is a sense that the leaf material itself is of high quality, and that it was somehow dulled down and muted, overly mellowed during storage. That is just my uneducated guess.
There were some mild cooling sensations primarily in the throat, and some coating on the tongue as well.

Compared to more expensive late 90’s shengs that I have tried , this one has no significant storage smell, and while its flavor is perhaps equally interesting and complex, its faint and a bit hidden underneath a mild primary flavor somewhat akin to composted wet wood.

Rinsed leaves smell fantastic. Deep creamy Vanilla orchid aroma, and a hint of ‘cookies and cream’ of all things.
Taste is vegetal-orchid.
Nice dark large leaves take a while to expand.