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
...consult Google Groups...