Puer id question (+intro)

Ancient trees on Jingmai Mountain, they say. It looks like this one being offered at auction for 20 yuan:

So how does it taste?

/Lew

thanks for the help.

as for the taste, I got 10+ infusions out of it (5g 120ml/inf); first three were quite astringent (too much for my taste), but no bitterness. a fresh vegetal taste with hint of floral and grassy notes; no smokiness. First jingmai montain I taste, so I can't really compare.

Huh?

/Lew

I've seen Chinese references to the cooked Puer process of fermentation as aging. It is not time in the Western sense but what happens when the process of fermentation is speeded up to produce what nature will eventually do itself eventually. In other words sheng becomes shu if given enough time or there is some taste characteristics in sheng that only appears in shu overtime like Camphor. I'm trying to put in words a nagging impression I get from the Chinese sites when describing sheng in aging terms of taste and not time. Or I should curse the day I discovered that Google could translate Chinese web pages and give me the wrong impression.

Jim

Lewis Per>