I'm not sure that I really have enough experience to answer that properly - or to be able to proclaim with certainty how the cakes I press will actually age.Tead Off wrote:...Do producers and vendors really try to attain that funkiness in their cakes? I would love to hear from Nada and others that actually make cakes and have a view to their ultimate aged profile.
From conversations with more experienced producers and extrapolation of whatever experiences I've had with young and old cakes, the flavours seem to be the most fickle characteristic, and subject to change. The thickness, vibrancy and qi seem to be elements of the tea that carry through the years and deliver real satisfaction when drinking it.
With dry/wet/natural/funky storage - the appreciation/revulsion of these is in the end down to personal preference of the end drinker. There's plenty of people in Taiwan who can't stand Kunming stored tea and plenty of people in Kunming who can't stand Taiwan stored tea. People seem to like that with which they have become accustomed.