While a fondness for it may be an acquired taste, the connoisseurs can't get enough of the properly aged stuff. It's a time-consuming process. The rrle of thumb is, "It tastes bad before 20 years, and it's only top grade after 40."
普洱茶從「青」到「陳」，費時長久，愈陳愈香，因此有「廿年以下不能入口；四十年以上才漸入佳境」的說法。