Courtesy of an exceptional friend, we’ve tasted this 10-yr old shou twice. Briefly, we agree with Rich, this is a much lighter shou compared to most other Menghai Dayi shou.
“Hou Pu” (thick pu-erh) appears to be a complete misnomer! If you’re looking for a full-bodied, thick, rich, breakfast shou, Dayi offers several other choices.
Hou Pu is dark, smooth, and pleasant without any astringency or bitterness. It also provides a noticeable relaxing qi. And since this is a decade-old shou, there isn’t any hint of fermentation flavor. This unique shou would be a good choice as an afternoon tea when one has time to notice and enjoy the subtleties of this very refined ripe pu-erh.
9.2g / 205° / 60s preheat/ 60s warm / 10s rinse / 20m rest/ 5s /10/20/30/40/60/120/240 every two steeps combined. This session produced six reasonable steeps instead of 8 as with most other Dayi shou. I would recommend more leaf. Perhaps this is why Hou Pu is only available in a 500g cake?