I haven't encountered much from the Guyi tea factory, and that which I have has come entirely from Singaporean teameister, the ever-generous Keng. This 2009 cake comes under the factory's "Yubang" label, where "Gushu chawang" means "Ancient-tree tea-king".
edit: mushu! (see comments)
On first unwrapping, I was surprised by its appearance. Have a glance at the image below, and see if you can see what I mean.
The colours are quite accurate, for once, in this photograph, and we can see that it contains a blend of huangpian [yellow flakes], standard black/brown leaves, and a significant quantity of reddened leaves.
The aroma of the dry leaves is similarly surprising: I was not expecting to be greeted by the gentle sweet vanilla of shicang [wet storage], which hangs about the leaves in a gentle manner.
The main leaves themselves appear to be healthily large fragments of decent leaves, which result in a solid yellow-orange soup.
Our initial supposition seems to be correct, and the flavours of granary, sweet, raw shengpu have been cleanly blended with a redder, maltier character from the pre-oxidised leaves.
There are many "drink it now" cakes on the market, but this one is clean, crisp, and well-presented. It doesn't have the most enormous huigan known to man, but there is something decent waiting in the finish.
One of the most striking aspects of this tea is the overtone of swollen, sticky fruits, which reminds me of the over-the-top, yet very enjoyable, sweetness of purple-leaf pu'ercha. This may come from the reddened leaves, in a wulong / dancong style, but it adds a little charm at this breakfast-time tea session.
It sells for around 150 RMB on Taobao, for the 2009 version, and for around 180 RMB for the 2007 version, for those interested in what turned out to be a solid cake suitable for immediate enjoyment. Thanks again to Keng for sending us this crisp, sweet, and fruity bing.