Loosely pressed cake from YS composed of mostly smaller leaves (looks to be mostly grades 2-3). Brewed gongfu style in a clay gaiwan. First rinse produced light red liquor. First proper steeping (~10s) produced deep red / browniss liquor which persisted throughout the session. Started ti wash out around the 6th infusion.
Liquor is not particularly aromatic— slight mineral notes on the nose once brewed. Liquor has a balanced mouthfeel (erring on the lighter side) with a distinct maltiness and a subtle sweetness. Subsquent steepings open the tea up, revealing hints of barley and cornflower. Finishes quickly and does not linger on the palette for long.
Overall a tasty ripe pu erh from YS, although not overly complex. Planning to age the remainder of this cake to see if anything changes in the coming years.
Flavors: Corn Husk, Hot Hay, Malt, Roasted Barley