@Nova02: you probably know this already, but keep in mind that 'aged oolongs' can mean different things to different people.
Some might have been re-roasted over many years and even decades, whereas others may have been kept for shorter periods without re-roasting, perhaps even in their original packaging, and there will be obvious differences between aged dong ding, aged baozhong, aged yancha, etc. One vendor might carry good examples of one style, but have no idea about another. And just the word 'aged' itself can mean different things to different people. A yancha might be aged for a few years to lose the roughness of its roast, or it could be aged for decades to develop into something quite different.
I have enjoyed the occasional aged yancha from Essence of Tea, though I think that they only stock them on the rare occasion that they find a good one (and my memory of a 1970s baozhong that they stocked many years ago is that it remains one of my favourite teas that I've tried so far). I would be trying some aged Taiwanese teas from several other online vendors right now, were it not for the fact that I can't access my parcels for a little while...
I can't comment specifically about bug-bitten tea, since I haven't had any for a long time, but for what little it might be worth, I have had some pleasant high mountain tea from Stephane of Teamasters over the years, though I have little knowledge of that style (and just bear in mind that his prices for some of his aged teas can be... rather high, to say the very least).
Andrew