I mostly have the same sort of feelings. I'd just switch the Mannuo and Nannuo. The Mannuo, I'd accepted would always be relatively thin in taste, like many Mengsongs. Yes, it has lost some-most of that Banzhangy fruit flourish, but I think it still has done well in increasing in body and texture, and the qi is still great. For my tastes, the Nannuo has always been a little too mellow and sweet, and with not enough power and distinctiveness in taste and aftertaste. However, over time, the propensity for huigans has decreased. In comparison, the YS Yakouzhai has done well, even if it's not as boutique (and hasn't surpassed) as the EoT Douyizhai.
The '10 Bangwei has subsided into a mellow and understatedly sophisticated tea. Not a whole lot of top taste, but definitely a little bit of flourish, and some good work on aftertastes.
The '10 and '11 Bulangs are mostly just satisfactory. Slump in the top taste like many other teas, but seeming to work through it. The last try at the '11 Bulang was quite decent in my memory.
'11 GFZ is a bit thinner in taste, but body was okay and qi was very strong.
The big thing to note is that 4-6 year old puerh are definitely not at their best. We will know if these cakes are any good around 2017-18, and there aren't really obvious issues other than excess green-ness.
In comparison to teas made from other places...YS '09 Road to Yiwu teas are not doing well at all, from my experiences with samples. '10 fall Xikong has a bit of Assam element growing--which could well be just the impact of lobular leaf. I know Hobbes has complained about the hongchafication of the '11 version. '09 Sanhetang--the Jingmai has lost most of its fruitiness in the top taste as well as astringency, but it's pretty incredible right now. Have not tried the Diangu since Xmas '11, so no idea. Not tried the Pasha in a long time. Gift set JingGu has done well.
So, so far, the clear winners in quality aging of younger tea that has been here most of its life has been Sanhetang. I think there is some benefit for higher quality processing--I think that the EoT '12 Bulang has definitely benefited from better process. However, the basic quality of the leaf is what determines how well it ages in the drier storage here in Atlanta. The 2011 EoT Bulang is still the better tea without the improvement in processing, for example.