A couple of years ago I knew nothing about puerh and my first trials of it were
definitely not appealing. It was the cooked variety, but I realized that, in a
weaker version, I'd been served it from time to time in Chinese restaurants.

Through acquaintance with several members of this newsgroup, I was introduced
to better quality puerh, particularly the "green" puerh. which I find far more
intriguing and rewarding.

I'm in. I've bought a yixing pot specifically for puerh, and have several
varieties at hand. For me, a good green puerh (and both young and old can be
good) is a real pleasure.

Yes, it can be an acquired taste, but if you have the good stuff, it's not a
hard taste to acquire. For me, it's still not a tea I reach for on a daily
basis, but it's often "just the thing."

Joe K