Funny, I just asked Scott the other day for his recommendations on good cakes for aging. He recommended these:
2005 Jing Mai Millenial Stone-Pressed pu-erh tea * 357g
2008 Hai Lang Hao * Jing Mai Mountain Pu-erh tea * 250g
2005 Xiaguan "Cang Er Tuo Cha" Raw Pu-erh tea tuo 250g
2008 Xiaguan FT "Nan Zhao Yu" Raw Pu-erh tea cake 400g
2008 Haiwan Tea Factory * 9928 Blended Ripe Pu-erh tea
2008 Xiaguan FT "Nan Zhao Round Cake" Pu-erh Tea * 454g
2008 Xiaguan FT "Mushroom Tuo" Raw Pu-erh tea tuo 250g
2008 Yong Pin Hao * Stone-Pressed Yi Wu Wild Arbor tea
2008 Yong Pin Hao "Lan Xiang" Wild Arbor tea of Banna
2008 Yong De * Mang Fei Mountain Pu-erh tea tuo * 200g
2004 Hai Lang Hao * Big Snow Mountain Raw Pu-erh tea
2008 Mengku Mu Ye Chun "Old Tree Green Cake" Raw Pu-erh
2008 Mengku "Sage Verse" Premium Raw Pu-erh tea * 400g
2008 Yong De * Big Snow Mountain Wild Arbor tea * 500g
2006 Mengku Lao Ban Zhang Pu-erh Tea cake * 400 grams
2006 Mengku * Mu Shu Cha * Raw Pu-erh Tea Cake * 500g
Let us know what you think when you've tried them.
I've only tried a couple of those (the Big Snow Mtn, a nice one.. and the "Old Tree Green Cake" which is delicious).
We also talked about this one:
2008 * Wild Tree Raw Pu-erh tea brick of Dehong * 500g
which Scott himself produced and has a very strong flavor. I have this one and like it, and think it will age well.. There's lots of meaty flavor in there now that will probably mellow nicely.
and this one is crazy strong:
2002 Bu Lang Mountain Raw Pu-erh tea brick * 250 grams (also available in half-brick)
It's already 6 years old and still impossible to pour fast enough on the first few infusions without it being bitter. It easily goes over a dozen infusions. Kind of has a woody flavor. Supposedly the bitterness makes it a prime candidate for long-term aging. I'm going to let mine sit in the pumidor for a few months before trying it again.
Has anyone else tried this one?