If you are new to pu-erh world, you can browse http://www.pu-erh.net/,
you'll find many insight on the subject.

Giovanni


"Jason F in Los Angeles" > ha scritto nel messaggio
ups.com...
> Hey all,
>
> I've had this question for a long time, and I hope it's not too grand a
> question to ask!
>
> If you have any insight or opinions on what characteristics of a young
> sheng make it a good (or bad!) choice for aging, please post your
> input. As someone who is new to puerh, especially sheng puerh, I'm
> curious as to how certain flavors or characteristics can read into a
> cake's aging potential and its future flavors. Bitter, strong, mild,
> smokey, etc.?
>
> Is this even explicable, or is it a "cha dao/trial and error" sort of
> thing, where it takes experience to get the palate for such a
> determination?
>
> You can also post any thoughts to the thread on the puerh_tea LJ
> community, if you like: http://community.livejournal.com/puerh_tea , as
> I'm following the thread there, too.
>
> ~Jason
>
> in cup now: "1st Grade" Pai Mu Tan
>