I think the biggest phenomenon today people picking and choosing their puer. There was a time where getting your hands on any was the Holy Grail. I also see some collective agreement on the way to think of puer like storing. In 2003 I got my hands on several shu tongs of what I called 'putrid piles of puer'. I could have used them for foot warmers because they seemed to be still steaming. I surmise they came via HK through regular distribution channels to appear in a grocery store. I thought undrinkable then. Today the bamboo shells are disintegrating and falling apart in my 10% humidity environment. I think the then objectionable part of shu taste is now receeding to the background. Its still a gritty cup. Im going to say by the time Obama wins a second term there might be something. My biggest problem with puer aging if you dont know what it taste like then now is only a guess. Ive been going to puer tastings where people pull out 2000 sheng. I mentioned one winning all kinds of aging taste awards in a magazine. It taste very much like my Black Gold. I keep my mouth shut. lve mentioned a 93 wild loose sheng that I have that is so good it has to be doctored. Part of that goodness could be the simple fact it was high grade jungle leaf before the gold rush.
Jim
I have noticed on the net many people are doing and sharing puerh
> trials/tests I think this kindof work is great. We really need more
> research on Puerhs.
...consult Google Groups...