>Next I need to try the '70's GYG. It is my first and maybe my only 30 year
>old pu-erh. Should I brew it like a young raw pu-erh with 160F water? Or,
>should it be brewed with hotter water, more like a cooked pu-erh? I don't
>have much here, and while I know it's all a matter of my taste, I want to
>get the most from my sample.

Hi Blues,

I recommend a water just off a boil for and pu, they can handle it.
Some friends and I practice something that has been coined "wrong-fu"
where we go heavy on the leaf and use flash infusions. This works well
with a good aged pu. I don't know which vessel you use for this tea
but I use about 1g-1.2g per 20ml of vessel capacity (use a smaller
vessel if you don't have much leaf), quick rinse, after the rinse let
it stand 1-3 minutes before brewing the first infusion, let the first
infusion be a quick one like maybe 5 seconds, then let the taste and
your perceptions guide you as to how long to infuse the remaining
steeps. I often do flash infusions for the first 5 or 6 steeps before
I start lengthening the steep time. 10 or more steeps can usually be
had from a good tea using this method.

--
Mike Petro
http://www.pu-erh.net