This is a very common mass-produced puerh. I tried , I think, the 2012 pressing before and it was quite smooth and pleasing. This pressing is quite young and it shows with a noticeable fermentation smell. The taste is familiar: smooth, slight decay, vegetables, sweetness and just trace notes of bitterness. It’s not very complex, and no long tail present.
This puerh will undoubtedly improve with age, lose its fishy smell and add some complexity. But it is quite palatable right now for those who want a smooth, warming shou that is very tolerant of over-steeping.