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-Review
Best I have had to date a little anxious that I accidentally tried my two most expensive cake samples in the last few days, zero smokiness, zero bitterness, zero petrol taste, can not comment on qi or aftertaste as I have a huge caffiene/theanine tolerance and I took flavored fish oil which have their own orange flavored aftertaste lol. Started out herby then sweet like a melon and finally I am getting a mild fruitiness with a slight bite like a meyer lemon or blood orange.

-Take-away
I am finally starting to understand sheng and it’s appeal. Reading something a while back only now just hit me because this tea reminded me of a white tea, something along the lines of "Pu’er starts out tasting like green tea(bitter and astringent just like a green tea would be if you were to throw boiling water on it), later they taste like white tea(slightly fruity with a little astringency, more adept to higher temperatures as technically you can use near boiling water on them), after like an darker oolong (Have not tasted anything this “old” yet), and supposedly finally smooth like a black tea or ripened pu’er(smooth as possible and complex sweet flavors).

This makes sense if you think it existentially and how all types of tea come from one plant so theoretically it is slowly oxidizing itself through the stages of different types of tea. I am pretty jacked on tea at the moment so maybe I am just rambling but whether correct or not I feel a moment of clarity and understanding.