Sheng pu'er harvested in 2015 from Mengku County, Lincang Prefecture, Yunnan Province, China. These were listed as being from old trees growing in BingDao Village, but my skeptical side tells me they're probably from regular trees growing somewhere near BingDao.
But that doesn't matter, because the price was right, and these are really cool. They cut fresh bamboo and load them up with tea. Then they put them in an oven, and while the bamboo heats up it releases its aromatic vapors which permeates the tea inside. After that they're roasted, and then cut into small sections.
The mao cha used is definitely top notch. Even before these open up the soup is syrupy and sweet - almost frustratingly sweet. There's not as much complexity as I expected, just sweet syrup, an indistinct fruitiness, and what I assume has to be fresh bamboo (I've never tasted or smelled fresh bamboo, but it reminds me of being a kid experimenting with the world and chewing on a freshly broken branch.) The aroma is nice too; it makes me imagine what it must be like trekking the deep jungles of Yunnan after the rain. Overall, an enjoyable, unique and interesting session.