I brewed this in the Gaiwan today. This is a very strong Pu-erh. The first steeping was somewhat fishy. I know I should rinse it. When I doused the leaves with boiling water for the second steeping the liquid becomes quite dark quickly. The fishiness is gone and the liquid is very robust even after a short steep. Flavors that I envision are old leather chairs in an old building with dark wood. To those who like Shu, you will love this. This is not for beginners. My GF would say it tastes like Chinese medicine. Well, maybe centuries ago this was.