I guess it's very similar to Virginia. Tight pressing has a great influence on the degree of fermentation. Pu'er raw tea, which has been stored for more than 30 years (correctly and appropriately), will no longer be green and astringent, but will be more gentle. After taking a sip, the sweet taste in the mouth will be more rapid and strong, and the color of the tea soup will also change from gold to reddish brown, close to the cooked Pu'er tea.
Therefore, hoard some raw Pu'er tea like hoarding tobacco. You won't regret it.