The Shou/Ripened/Cooked Puerh process was originally created as an attempt to imitate the effect of long aging on Raw Puerh tea cakes. While, instead, they mostly created the new class of Puerh, Ripe.
With Riparian White2Tea has returned to those roots of attempting to imitate the character of long aged Puerh with an experimental blend of semi-aged raw puerh and lighter ferment ripe puerh. Still very freshly pressed, it's already almost convincing in the color and early steeps. Later steeps are a bit thin, but It will be interesting to see what shape Riparian settles into in a year or two.
