I got this from Jing Tea Shop about 2 years ago. Green 350g cake. I tried it when I first got it, but all I could taste was astringency and smoke, so I let it sleep.
I tasted it last night. Fairly hot water, gaiwan, perhaps 2 teaspoons of tea broken off the edge. Hot, there's still smoke, but now I'm getting a woody (as in old furniture) taste and smell. Interesting earthy (but not the dirt of a shu) taste, too. I've heard people try to describe an odd sensation in the back of the throat when drinking pu, and I noticed it on the first steep - not so much on the later ones.
As the tea cools I getting a perfumed, almost incense-like note in the nose.
Like children, this is starting to get interesting as it gets older. I'd expect the edges of the disc beengs to oxidise more quickly than the thicker centers - do other's experience tally with that?
I'm an egg when it comes to pu, but I'm going to enjoy watching this beeng age.
Regards, Dean