Ah, I see now. I've tried shou and sheng and enjoy the differences between both a lot. I had it in my head that maocha might be a sort of younger-tasting shou. I'll still probably try out any further suggestions anyone has.
It could be interesting to taste each incarnation of a particular season's/grower's leaf. Meaning, to get a new, recently harvested maocha, then a sheng cake from that same harvest to keep (and an extra one to enjoy immediately) and age, and maybe a shou. Then go back after a few years and taste the aged sheng to compare all the varieties. I'm sure I'm not the first one to think about this.
Also, and I hope I'm not opening a can of worms by asking this, but is it fairly accurate to think of shou as "artificially aged" sheng? Not to take anything away from it; as I've said I really like the taste of shou.