I started thinking about this when I started researching the Xue Ya or Snow Buds style of tea. I’ve also seen this question arise in the realm of oolongs, with a number of modern styles of oolong that are extremely green, whereas traditional oolongs, even greener ones, were slightly more oxidized or roasting.

I’ve also thought about Pu-erh…perhaps because I have yet to try a modern Shu / Ripe Pu-erh that I really like, whereas I tend to really like both the older aged, young, and even un-aged Sheng pu-erh very much.

Is it random the way styles of teas change and develop, or is there any sort of pattern?