2018 Erhai Chen Xiang cooked (shou = ripe) puer cake.
The leaves used for this post-fermented tea are from the Jing Mai region of northern Xishuangbanna, Yunnan, China.
This cake weighs about 350 grams. This tea has more complex flavors than comparable puerhs, you taste long-cooked beetroot, which combines well with sweetness, extends the aftertaste, which also has something grassy. This taste transforms to more mineral and bitters to cabbage.