>> But technically, Almond / Plum / Date fragrances and tastes are mostly
>> (and
>> majority) the products of hydro-thermal fermentation process.
>
> WHAT! Say, it ain't so, Danny. These flavors figure in the 1950 together
> with camphor, leather, lots of other complexities. Back to the tearoom.
>
The major difference in the taste profiles between uncooked and cooked
pu'ers are quite clear. When you next visit Michael & Winner, please send
them my regards, and tell them also their friends from Best Teahouse in
Hongkong send their regards too!

....when you next visit them, ask to see if they have an aged cooked pu'er,
an aged uncooked pu'er (ask for a sample from the cupboard), and an aged
uncooked pu'er (preferably from the display shelve!) . Ask if they can brew
for you to try the differences.

:")