Of course we shouldn't see bright green. We shouldn't even see green. Leaving aside my total inexperience (and talking out of my assedness), my heuristics when looking at a cake has an element of checking whether the brown/orange is unrelieved by not so lushly brown or grey tones. In the last photo, when being held by hand, the brown and orange tints pop out like bings of aged shu does. That, of course, could be a lighting issue.
I also checked against pictures of HouDe's boutique shus, and neither one looks like this aged Xiaguan, aside from the bit of color.
Of course, opposite Will, I'd be much *less* likely to buy the tea if it's significantly traditionally stored. I'd be okay though, if it was an iron bing and the storage wasn't too long and has since been dried out. A little bit of traditional storage is quite all right with me, to take the edge off, but I find that the post 2001 teas I've had with traditional storage are far less dynamic than I am accustomed to. Nice, sweet, but no challenge, and little engagement after not enough brews. They just don't offer all that much more to me than very good shu, which is cheaper, usually.