have been working on this one for 2 days now. this tea is made from leftover clumps of fermented pu-erh. it is a very hard brick to break as it seems to come apart in these “nubs”. aroma is soft with no off scent. used about10 grams in a yixing. since this tea was hard to break i gave it a start with a 30 second wash and could see the color already. first steep 15 second with almost boiling water. pour into the cup and you think you have a cup of coffee on your hands. very bold with a hint of citrus and molasses and a hint of cinnamon. later brew used the same method for brewing and infusion since this tea seems not to let up. i am on day 2 with this one and it still has some clumps that have not broken apart yet. i have been picking at these nubs with my bamboo tongs to slowly break them apart. day 2 eight sweepings later and still as dark as coffee. reminiscent of the Wei Zui Yan in terms of sweetness and taste. well off to another cup of this fine tea.