Topic: What to do with tea in an awkward phase.
I have a 2001 which I'm sure has been very dry stored for at least the past 4-5 years. And as I have no basis to compare this exact tea to when it was young. I feel that this tea is in an transitional phase between youth, and showing signs of being aged. As when I brew it, there is a slight bite that a younger pu would have, but it seems to lack the overall power a younger one would have. While it shows some subtle ness and more mellow flavors of age, they are not fully pronounced yet, and are in stark contrast with the slight bit of youth left in it.
Are there any recommendation as to the most effective way to get it out of this funky stage? I mean is it really best that I just let it sit for 5-10 more years and try it then?