Smokiness! Is it Guangdong storage or the Xiaguan / Dayi type of Sheng?

I always thought the smokey taste was more a characteristic of younger xiaguan and to a lesser extent dayi rather than from a storage area.

In terms of 2013 and 2015 tasting aged I can’t really say. Again as far as I know both factories use tea from different years in their blends so it could be some material from a couple of years before 2013/15 could be included.

2011 / 12 Megku Rongshi Da Ye Bing is very smoky as well. Xiaguans almost all smoky ,tea processed by Yunnan ethic minorities are usually smoky as well, DaYi ..never tried smokey one, maybe coz I don’t like their sheng.
I don’t know if you ever been to Guangzhou , Shenzhen. At least 8-10 months ( depend how u cope with heat and humidity ) in year have to use the aircon in order to survive. Now imagine in those conditions tea stored 10+ years . Now, don’t think they have special room with aircond for your tea:) We spent over 100$ in 2 months for using aircon in our apartment and using it only night and morning.
There are some big storage premises where there are few tons of pressed cakes and air being circulated / cooled down a bit, which is certainly is not the tea market case.Smokey notes are connected with initial process not storage , but it can get “uglier” with bad storage , which in your case might be the excessive wet. You probably also should know the real prices of 10y+ sheng / shu pu-erh in China before purchasing 06 dated tea:-) Please google a bit about how Cantonese make old pu-erh. There are also other techniques which foreigners are not aware of , comes from Henan. That one is not on internet and I guess if it was, it would discredit all pu-erh culture abroad. Anyway, if it feels not comfortable to drink …do not drink it please!
Many foreigners believe there is no point make a fake tuo cha because it’s so cheap. Not true :-) The Fujian tea boss across from the road of our tea shop is loaded with it. Buying GZ tuos for “nothing”. Hoping that in few years wetness will fade away by dry air ( we r in Kunming ). Yet, still makes some money on it to sell some tourists who have no clue. Drinking bad tea could be same as drinking bad Slivovica , u just can’t get blind thought :-)

Those teas are smoky to start with. They are made for a humid climate, eventually the humidity and air will work the smoke into more of an incense flavor.

I don’t know the Dayi you’re talking about, but the XG products you’re talking about you’d expect to be smokey. XG house taste has lots of smoke and leather. Also, the teas you’re talking about are not old enough to have much aged development. The ’06 and ’07 are likely just getting started, and the others are still babies.