I have been drinking a lot of younger puerh recently, from both Yunnan Sourcing and various shops on Taobao. I think production of younger puerh has generally changed — teas these days seem more delicate and flowery, in a way that I personally do not find appealing or good. A lot of them seem to be green-tea ish, which to me means it won’t age well. I could be wrong, but I’ve tried cakes that were like this when younger, and a few years down, they have aged terribly.
I think some of this goes back to what puerh is actually for. Is it really meant for aging? Is it meant for drinking now, and is only aged by accident? How long is the optimal age? I think opinions differ considerably on these points. Even though most people seem to agree that puerh is meant for aging, there are, I think, producers who are making things that are really more suited for drinking now than anything else. A lot of the cakes I’ve tried in the 5-7 years old category are not very good at all. Only some are, and I think if anything, the common denominator is that it was decent leaves, and also, decent conditions — not too dry and not too airy
I’ve been rethinking the whole “buy it now and store it for later” idea. I’m not sure if it’s really wise to do so, or if the end result is really going to be that desirable. For certain people who live in certain places (Hong Kong, for example) that can definitely be true. Nevada? I’m not so sure.