This 2000 cooked pu-erh brick is a product from the Fu Hai Tea Factory. The leaves are grade 1, 2 and 3. Brewed in a gaiwan, it is already very round and mellow with earth aromas. There is only a slight astringency. The fragrance is simple, almost unremarkable. It just melts on your tongue like I expect cooked puerh to do. Brewed in my duanni teapot, the resulting sweetness was even more impressive. The tea almost had the body of an old red wine. Compared to my other 2000 cooked puerh brick from the CNNP (grade 5), the difference in tea leaves grade is quite obvious. The Fu Hai leaves are smaller and clearer. The brew is therefore finer and smoother. On the plus side for the CNNP, it's a stronger and more complex tea. They have two different characters. Also, both have deep, heavy smells, which is what cooked puerh should smell like. These smells remind of earth, not of a wet cave or dry straw, which would be bad smells for cooked puerh.
I live in Taiwan since 1996 and have been studying tea with Teaparker. He's a worldwide tea expert and author of over 30 tea books. The study of tea isn't just theoretical, but it's also rooted in daily practice. It's a path of continuous improvement. As my brewing technique improves I get access to better teas and better accessories. These things go hand in hand. My blog documents my learning since 2004. And I have set up an online tea boutique with my selection of top quality teas, accessories and tea culture.