I have been working through the cake off and on for about 6 months now. At first I found it so bitter and astringent, that some of the secondary “puerh” flavors didn’t come out at all. I put the cake away for about 10 weeks and brought it out again yesterday for the first time in a while.

The astringency has mellowed somewhat (perhaps because I’m getting leaves deeper in the cake at this point?) and I’m getting more citrus and “green” notes beyond tannin. Sometimes I get a hint of leather.

I will finish this cake, and I have a second cake that I’ll eventually open, but not for a while. I am going to age it and see if it improves at all in a year or so.

Important point, which may explain some of what I experienced early on, is that most of the leaves in my gaiwan are broken. I only see a few whole leaves per pot.

Flavors: Astringent, Bitter, Earth, Leather, Orange

200 °F / 93 °C 0 min, 30 sec 7 g 7 OZ / 210 ML

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