gasninja wrote:Good Quality Puerh is perfectly drinkable shortly after pressing. It is just vastly different from puerh that is aged.while It is not the smartest Idea to stock up on cakes that are young as it is really hard to tell how they will progress when that young. Fresh puerh has its own appeal I don't think that it is fair to lump it in with green tea. The large part of the beauty of puerh is its evolution.
Puerh at first time, was not for aging. Because back then (to Qing dynasty) many teas came from Yiwu. Many tea trees in Yiwu (or other famous areas during Qing~ROC) are Small-Leaf-Type. Similar to green tea than Indian huge tea trees.
Coming to Yin-ji period (after 50s) Puerh mostly came from Menghai area, which is west to Yiwu..they were mostly Big-Leaf-Type and cultivated types. The idea of 'Puerh needs 10yr to age' started from there I think. Cultivated Big-Leaf-Type tea trees are very bitter when young.
But after 90s, afacionados started drinking the old tree bushes (as opposed to the cultivated) again...tracing the old days. So it has to do with cultivated/old tree or Big-Leaf/Small-Leaf I think...correct me if I'm wrong