Oh I totally, to-tal-ly believe that the tea must develop greatly over there - I separated some of the 2011 Shaanxi and aired it out in a gaiwan for a couple of weeks, and it improved a lot - the sweetness was reduced a bit, but much complexity was added. And here its dry-cold climate, really not favorable for tea maturation.
I like to drink them when I otherwise would like to drink Oolong (medium roasted, like Dan Cong or traditional TGY - not nuclear green stuff
) - when Pu'er would be too strong or Green Tea would be to green ("cold"). Still, its got a lot of stamina and a very nice mildly soothing effect which I appreciate a lot.
Still it is a bit of a problem for me too that Hei Cha stimulate the appetite so much - I eat mostly light, vegan dishes and these teas make me crave for heavy, heavy stuff
Generally I'd say that the other kinds of Hei Cha apart from Pu'Er would deserve more attention around the globe (this is somewhat OT but there's so nice Liubaos as well.) But especially with the better Fu Cha - the Jin Hua will probably scare away lots people. It looks like evil mold colonies while it actually is georgeous Golden Flowers