: I remember putting a 250g bag of 1980s lightly-rolled Dong Ding into my bag for some casual drinking, perhaps a decade ago. It's a sad thought that I'd be more tempted to keep something like that in a little jar at home these days. Brewing that tea back then made me and some chosen others very happy.
On the topic of aged tea, I've opened and tried another pack of home-stored yancha today; 2011 zhulian dancong from EoT.
I no longer recall its details, but it has developed nicely. The overall character is as how I remember it, but the flavour and presentation have obviously changed. No need to store it any longer, though; time to enjoy it (and to try some of its friends). It's crossed over to the 'aged' side of things, rather than the 'rested' phase I think, but maybe that's just me. I'll try it a few more times before thinking too hard.
As I think I've mentioned here before, I wonder about ageing yancha and other teas. I guess that most of what gets onto the Western market is not the best stuff that was made back then, but rather the stuff that survived, even if it survived very well (and I don't know if there are many people who are bothering to 'lay down' the best stuff now, or who were doing so ten, twenty or more years ago). I understand that there's a market now for aged yancha and such, but I don't know much about that...
Perhaps there are some analogies to be drawn here between tea and wine.
Despite all of that, it seems to me that ageing wulong is much easier (and, I think, quicker) than ageing puer. Perhaps it is just less fashionable.
Of course, if I do manage to learn anything from storing something for ten, twenty or more years, that doesn't leave much time for me to improve upon those experiments... There must be a lot of knowledge that's lost in every generation. Hopefully someone out there is absorbing and recording it...