That's the point of the recipes, to maintain a quality consistency through blending techniques. You'll hear different opinions on what are "must own" recipes, but I think the most universal recommendations are the 7542, the 8582, and in my opinion, the 7532. Not everyone will agree with 7532 as it's hard to find a good aged example of it in the west, but the few different batches I've had (801, 701, and one from 99) have all been excellent. In my opinion out of these, the only one that's absolutely strictly an "ager" is the 8582, as I don't care for the taste of it new at all. However it's delicious when aged properly. I don't really drink young sheng regularly except for samples anyway, but for those of you interested in a "drink now" tea, better can be had than the 8582 at a similar price I bet. Try to stick to the first batch cakes such as 801, 701, etc. as these use blended semi-aged tea either a year old, or a combination of one and two year old maocha (loose pu'er). They also use higher quality leaf for these productions as well.
As far as teas like the Peacock series, because these are not blended, then I'm guessing that their taste can vary greatly year to year. I've yet to try any of this years, and I've only had the chance of sampling and owning a solitary cake of the 05 Mengsong which I absolutely love (but is unfortunately no longer available for now), so I couldn't tell you if this years is worth it or not, or if my theory is correct. I will tell you that the Dayi Hong is worth it's price, as is the Silver Dayi releases of this year. The Silver Dayi is a rough, ragged, and wild tea, but when handled with care brings about an excellent rounded flavor profile, and later infusions prove to be deliciously sweet tobacco. My first session with this tea was absolutely awful, but the three after that proved absolutely excellent. The Dayi Hong is one of the best smelling teas I've had in the pu'er world at such a young age, made from Mengsong and Nannuo leaves it is an excellent tea. Strong, vibrant, yet later infusions boasting a mellow smooth rounded flavor. First few infusions show the Mengsong leaves fighting slightly with the Nannuo, but in a good way, and in the middle to end they blend together wonderfully.