Many puerhs are delicious but require a deft touch to keep the balance of delicious vs aggressive/bitter/rough aspects. Today, I need to confess that I terribly abused a bit of the 2009 Lao Mansa private label cake from Norbu by setting up a session in Inge Nielsen's lovely gaiwan, but I did not in the end have time to start a new caffeinated session due to cooking taking up more time than expected. This morning, to my horror, I realized that I had started a first infusion, and the leaf sat in that water overnight.
But: this is a generous and lovely tea, and taking that overnight accidental infusion in thirds, diluting it with freshly heated water, and it is fine and welcoming, herbaceous, earthy, with the edge of sharpness but nothing unpleasantly bitter or vile.
Gotta love a tea that responds to abuse with such deliciousness. I wish I had been bold enough to buy a tong of this at the time.