Since I'm (hopefully) leaving with the Peace Corps sometime next year, I thought that my three years of service would be perfect for aging YanCha, especially since I'll get back in time to taste any differences, or to do a re-roast. I've perused the other threads on technique, but I was wondering what types of YanCha would be the best candidate for aging. I know that high-fired is a thumbs-up but what else should I look for?
It seems to me that Shui Xian and Tie Luo Han are very popular candidates for aging, judging from the aged versions of these teas showing up most frequently. Are there any YanCha out there that would be good candidates for the aging process? Any that probably wouldn't be so great aged? (I'm thinking "lighter" YanCha like Bai Ji Guan may fall into this category). If you can, please list specific products.