I have the idea that bud-only sheng (green/uncooked) Pu'er, as opposed to the kind that's mainly made from leaves, is a relatively recent invention, maybe ten years old. (For those who don't know this kind of Pu'er, it has a mildness when young that's reminiscent of white tea.) Does anyone know where and when it was invented?
More importantly, I'm confused about its aging potential. I've heard that you should drink it more or less immediately. (This goes along with the common wisdom that it's the aggressive Pu'er that ages best.) I've also heard that it ages faster than "normal" sheng. I do know that what's left of my Lang He bud-only bingcha from (I think) 2002 has become fairly bitter; I've decided to put it into the aging bin for a while and see what happens.
Has anyone tasted, uh, BUP that's older than 4 years? How was it?
/Lew