Aged green teas? I very much doubt it. The received wisdom is that the
delicate flavour of Korean green tea (at least) goes away after two
years at most, and sometimes much earlier. There is also said to be a
possibility of restoring it at least in part by gently heating the tea
as in the last part of the drying process. But no one has ever
indicated to my knowledge that green tea could get better with time.
My favourite Korean maker is now producing a yellow tea that 'ages' in
a big pot for several months after the initial drying, but I think
that is to allow a gradual oxidation process to continue.

When it comes to aged oolongs, which have recently come to my notice
(from Taiwan, 15 years old or perhaps more), could someone tell us if
these are simply left lying around or if they are (as I suspect) re-
heated regularly to maintain dryness. I assume that oolongs, like
puerhs, would not age correctly if kept hermetically sealed?

When it comes to puerhs, is it not true that the total collapse of
trust in the age claimed for them by merchants has encouraged many
people to look for recently made puerhs that they plan to store and
age for themselves?

Br Anthony