I've had a couple of occasions where I've picked up a Thai sheng and thought it was shu, but usually only until the leaf warms up and I inhale the aroma. This time I took a cake of frank shu, but since its cover is the same as the sheng, I was a little hesitant. [Here it is not quite clear, we have only one tea with such a cover - shu, note TEASIDE]
And after I listened to this "shu" in the teapot and felt the trademark ancient-dry-fruit notes of the old, I was sure that this is ancient Sheng again. Although I was confused by the year, 2014, it couldn't have matured so quickly to this condition!
But after making one quick strain, I was only confirmed in my opinion. This tea has too bright a flavor for shu, it is both herbal and sweet, and at the same time dry fruit on the first spills.
Fortunately, in the next strains, when I held the tea longer, it became oil, fat and dark, like a real shu. But the taste was still too bright and made me nervous :)
The steeps are very different and the taste is playful - here and there. Yes and in general behaved like a tea 10 years older than it is, very unusual.
It was the first time I'd had tea for so long and didn't realize what I was drinking. But more importantly, it tasted really good.

Drink this tea already 2 years and I think it has the best balance

Good shu. No obvious care in the woods, no wet rags or peat.
With a slight note of?.. camphor? - some aroma that intrigues the sense of smell.
Clean, soft, calm. Profile: nuts, I guess.

This is the second time I've taken this tea. This time for a friend. His feedback: I liked the tea very much, fragrant, holds spills, yet very mild to the taste. We drink it in the bath, it has a very strong effect!

Such a drink of a Pu-erh aristocrat - nothing superfluous, light and pleasant taste.