Unlike most older teas that go trough journey Yunnan-HongKong-Taiwan. This tea arrived directly from Yunnan and was stored very dry here in Taiwan. This way tea is maturing much slower but without any wet storage notes which some people don’t find enjoyable. 
Dark orange brew still possessing some bitterness and astringency but it can be smoothened up by “waking it up” properly. 
To wake up tea basically means brake whole tuo or part of it apart and leave it to “breathe” for couple days. Exposure to clean air ideally in environment with around 70-80percent humidity, which in Taiwan is a normal natural state in the summer months. 
This will restart a dormant bacteria that lives in the tea and it will bring whole new taste profiles.
After tea is awaken tease is much more mellow, sweet, and has additional depth. 
Taste is typically Menghai with a noticeable feeling of old trees material. Each brew is getting sweeter and can last fairly long time. Taste of the tea is still present in mouth and throat for a while after drinking session is over. 
*please note that some of the warping papers are eaten up by tea worm. This doesn’t effect the tea itself as in fact proves that tea material and paper are all organic. 
*in some tuos, red ribbons might be buried inside the tea while in some ribbons are not attached to the tea at all and is just freely holding on tuo.
Bit of History:
After year 1996 famous Menghai Tea factory became fully private and adopted new (DaYi) 大益 logo. 
Some people say 1996 was a mark for era where Mengai teas are not what it used to be.. partly I agree with this but it doesn’t mean there aren’t amazing newer teas from period after 1996 to enjoy. 
Particularly period between 1996 and 2003(4) there are still some amazing teas to be found. Please enjoy this nice tea which can be enjoyed now or if you have the ability and patience this tea will age remarkable well in further years and decades.