I saw Jason mention this recently on his blog in a review about '99 8582 from tearoma.us, referencing butteriness as being associated with "green tea" pu'er. I've long thought some young pu'er tasted a lot like green teas and I know their processing is similar, but not the same. What pushes a pu'er to have those kinds of flavors and characteristics? I know it's poor processing, but what step does that?
Are there other obvious examples? I hate to admit that I got a lot of butteriness and green tea character from some of the 2010 Essence of Tea pressings that were a turn off for me.