I tend to agree with the comments here: http://www.teachat.com/viewtopic.php?f=20&t=16261&p=209804&hilit=green+puer#p209804
But I'm not sure if we're all talking about the same thing.
There are two things that I know of that will tend to produce a Sheng Puer with more 'green tea' like qualities. One is the shaqing/frying temeperature: a higher temperature (say 90 + C) will do this. The other is tea that is not sun-dried and the temperature of drying is a little high. This will impact the ageing process.
I agree with a fair bit of what Nada says: Carelessness is not in short supply, but I find it hard to imagine that it will produce the results we're talking about. Sloppiness is not going to produce consistency. The leaves stuffed in the bottom of the bag/ badly handled/bruised/left too long/oxidised/ are going to be obvious amongst the majority of less or undamaged leaves.
I also agree that there is nothing nefarious about varying the wilting time. It's also down to personal taste to some extent. Nobody, not even Dayi, is trying to please everybody.
I am less inclined to be prescriptive about the withering time: the trees, region, season, weather before & on the day, moisture content in the leaves, depth to which they are laid, are all going to affect the process.
Farmers in some areas do not wilt at all, others wilt in the spring but not the autumn. Sometimes wilting is done for 40 minutes, sometimes for a few hours. Hard to say.
A farmer is less looking at his watch than looking at the tea, feeling it, smelling it in order to decide when to start frying.
The other important factor, as puerhking noted well, is how long and where the maocha is stored before pressing. Many producers believe it is best left for a month, others store it much longer. Maocha picked in April, pressed two weeks later and then stored in a temperate climate is, six months down the line, going to produce a very different animal from maocha stored in Xishuangbanna for 6 months before pressing.
P.S. I have seen a couple of companies in Hekai using the 'Wulong style' ventilated drying platforms, but I think they are not common amongst small tea producers.
Also, The Guangdong company has 'bought up' some of the trees in the pictures in Teaurchins blog, but not all. Many more are picked by local Dai, Lahu and Aini people, and typically sold as fresh leaves. Since Zhen Wei Hao also buys other tea from local famers, I would be cautious about assuming that the tea tasted necessarily came from those trees and was poorly processed.