I have the idea that bud-only sheng (green/uncooked) Pu'er, as opposed
to the kind that's mainly made from leaves, is a relatively recent
invention, maybe ten years old. (For those who don't know this kind
of Pu'er, it has a mildness when young that's reminiscent of white
tea.) Does anyone know where and when it was invented?

More importantly, I'm confused about its aging potential. I've heard
that you should drink it more or less immediately. (This goes along
with the common wisdom that it's the aggressive Pu'er that ages best.)
I've also heard that it ages faster than "normal" sheng. I do know
that what's left of my Lang He bud-only bingcha from (I think) 2002
has become fairly bitter; I've decided to put it into the aging bin
for a while and see what happens.

Has anyone tasted, uh, BUP that's older than 4 years? How was it?

/Lew
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Lew Perin /
http://www.panix.com/~perin/babelcarp.html