If you regard the Menghai / Dayi / Taetea 7542, especially when aged, as a benchmark, read this:
http://teapotnews.blogspot.com/2025/12/will-real-7542-please-stand-up.html
@
This Feiyang article, here in my translation, makes a much stronger case:
https://babelcarp.org/babelcarp/feiyang189.html
The classic aged puer cakes are all from before taidicha entered the mix starting around 1990. This includes 7542 ("75" stands for the recipe originating in 1975, after all.) So expecting a post-1990 7542 cake to age into the quality of an 88 qing bing is...optimistic.
If you have a fediverse account, you can quote this note from your own instance. Search https://social.tchncs.de/users/babelcarp/statuses/115663638335032586 on your instance and quote it. (Note that quoting is not supported in Mastodon.)