Welcome to flavor country. This puerh sheng has been fermenting naturally since 2008. Its musk is deep, not like forest floor or mushroom (which define my favorite puerh shou varieties), it's a dry-dank flavor like aged apple cider, sans tartness, with undertones of white wine. My other favorite puerh's are dark in color and flavor, but this is soft and delicate like a white tea, beneath the refined pungent fermentation, and just packed with layers of flavor.
You can steep this tea up to 11 times. Each time you make a cup it only takes 12-20 seconds of immersion. I guess that's because it's been fermenting (and decaying) for 17 years, so the particles are extracted much easier. But I don't feel the effect of the caffeine so easily, so (speculating wildly) I think maybe the caffeine still requires longer to be extracted. Which means I can drink cup after delicious cup. And one batch will last two or three days.
It's really a delicious tea. The natural fermentation is totally distinct from the "artificial" fermentation I'm used to from the shou varieties. Those are more dark, more in-your-face. The combination of delicate subtlety and tongue-dominating pungent dankness makes this a novelty where each layer of flavor is delicious. Truly a prestigious and exotic tea.