You know, with so much mis-information out there it is difficult, nay, impossible
to say accurately what sort of cake will age well. All of the 'facts' about puer have been created partly from experience and mostly for the purposes of marketing. On top of that, all of these 'facts' have been noted/created over just the last 20 years or so, a period which has seen the greatest shift in puer producing ideologies since puer was originally thought up. In my ten years I have collected older cakes and let my own young purchases age. I have found some very nice surprises in cakes that I thought may amount to nothing and have been mildly disappointed by cakes that promised to please. Rule of thumb: Never discount something because of what you think might
influence the future development of the flavor. I have always just bought what I like, and a little of everything else to hedge my bets
It has worked out quite well!
And to stay with the YS theme: He has some of the standard/high-end Menghai and Xiaguan productions at VERY fair prices that have recipes that have not changed in decades in some cases. Having a few of these in your collection can act as a sort of control against which to judge the performance of other aging cakes, regardless of your taste preferences.
Oh, there was a new post as I was writing. So...young sheng is overrated... I wonder how there could be old sheng, without aging? I have teas that I have personally aged from their youth to just twelve years and already the 'earth element' is present. You can have a fine chunk of aged puer by buying an 'overrated' sheng and aging it yourself. Buying sheng puer over 15yo is risky at best. Most people (and I would say all internet sites) that offer sheng teas older than this are simply lying about the age or the origin of the cake. So many 'aged puers' I have tried have ended up being aged shu in a sheng wrapper. I have drunk real
60yo puer and it is something you too can have by investing in and aging your own sheng responsibly.