On Mar 28, 7:06*pm, cha bing wrote:
Is there such a thing as pu-er that is too old?

I don't have experience drinking much pu-er, mostly what I've had is
green and/or cooked pu. What I've tried to imagine is something that
has a flavor somewhere in between those two extremes--if you take all
of the "green" flavor away, will the tea be diminished in some way?
I've looked at pictures of some of those really really old 1930s or
1950s cakes and I can't help but wonder if at some point the tea just
doesn't lose some of its character and complexity. Anyone with better
experience have preferences for a certain age of tea that is something
less than "as old as I can get it"?

cha bing

Cha Bing,
I suggest going to Mike Petro's site for the very best advice on pu-
erh (this guy really knows his stuff) - www.pu-erh.net. He's not
selling anything.
Varat's pu-erh's are waaaay overpriced.
Shen