This cake was beautiful and perfect. The photos don't do it justice- just the way it came apart when I first broke off a piece to try was like what I imagined the platonic ideal of pu-erh cake compression and leaf size to be.
This was harvested in 2006 from older trees in the Yiwu area in the autumn, and is locally called "Gu Hua Cha", literally "rice flower tea". The picking standard for the mao cha was one bud and two adjacent leaves, with some stems left in.
The taste is fruity, floral, mellow, and inviting. A most worthwhile and eminently approachable mid-age raw pu-erh tea.