Belgium Chinese Tea Arts Centre: 1995 Ripped Pu-erh Cake

Yesterday received a surprising and wonderful gift from L.C. - an aged Ripped Puerh cake

L.C. bought it in Shanghai few years ago, the seller told her at that time, the Pu-erh cake is more than 10 years or may be 15 years old. There is no date of making at the back on the rice paper package

But at the front, there is a printing "傣曆年1359" (Dai calendar year 1359), so I asked my friend in Yunnan to check it out for me. According to the calculation, this tea should be made in the year of 1995.

There are few things I noticed from this Puerh cak:

it apparently is a hand-pressed with stone mole Puerh cake by using the big leaves type of old tea trees from Pu-erh(Si-Mao) region.
It is a ripped pu-erh but not raw pu-erh
It is made from one single ingredient
There is no damped flavor, it means this cake has been stored in a dried manner for post-fermentation.
L.C. knows not much about tea, so she kept this cake in her kitchen where is not an ideal place to store the tea
May be because of problems with the quality of raw leaves or the later storage or because of the aging of ripped pu-erh, so there is no clear flavor from the dried leaves
The tea color, however, is in very clear and beautiful amber color, but the tea flavor is not very clear
The taste is still smooth and dried sweet, not bitter even with a longer infusion. Has very mild woody note after taste. But it's hard to describe its character.
there is no doubt the tea has great strength to allow more than 10 infusions.