I've been reading up on blogs, and Bears*3 had made this note back in late Feb of 2008. I was curious, now that 2008 is passed, if any further information has arisen that might help answer the oddity?What this greenness in raw pu'er means I can't say. There are a few possible explanations. First, it could just be a fluke of the 2007 crop. We can perhaps confirm that soon with the 2008 spring crop. Second, it could be a shift in processing methods aimed at making young pu'er more tasty and drinkable now, although this may be the case with the pu'er whose aroma and flavors approach those of oolong. Third, it could be that more Yunnan green tea was processed like pu'er and released into the market as such. I have no opinion that steers me toward any of these speculative explanations. However, from my own experience tasting in China in 2007, many--but not all--of the green pu'er products from larger factories had this green tea quality. Many from Haiwan and Six Famous Tea Mountain factories I recall in particular, but a few from Menghai Factory, Nanjian/Zhai Zi Po, and others, too. The mao cha I tasted on Nannuo and Youle mountains did not share this quality, but some the Youle and Manzhuan mao cha I tasted in Jinghong did.