Topic: different concepts of "wet" storage
Marshaln wrote a new article on his web log which I think is well worth reading -- it's a good summary of the different ways people use the terms "wet" and "dry" in relation to pu'er aging and storage. I think he does a really good job of summarizing the information about this subject concisely, and in pointing out some of the issues with the way these terms are often thrown around.
Personally, if I use the term "wet stored" (rather than say something like "stored in a humid environment), I do usually mean to imply that the tea is very wet stored, along the lines of what Cloud refers to as "improper" wet storage in his book. To me, very wet stored means the tea has that very hard to describe but easy to recognize taste, and a noticeable lack of complexity, i.e., that taste is pretty much the dominant taste you notice when you drink the tea. I won't claim to have the world's most discerning palate, but I do notice when I can basically only taste one thing. Do you all think that a tea that's that heavily wet stored can recover some complexity of flavor, given some time in drier storage?