Non-Pu'erh pressed teas

Mountain Tea OB Cake
http://www.mountaintea.com/collections/dark-oolong/products/oriental-beauty-cake

Puerh Shop Zen Puerh Red Yunnan Fengqing Black Tea Cake
http://www.puerhshop.com/index.php?main_page=product_info&cPath=26&products_id=2442

Puerh Shop 2008 Yue Guang Bai Cake
http://www.puerhshop.com/index.php?main_page=product_info&cPath=1_94&products_id=1953

Puerh Shop Zen Puerh 1405 Yue Guang Bai Brick
http://www.puerhshop.com/index.php?main_page=product_info&cPath=13_15&products_id=2127

Chawang Shop Jingmai Old Tree Red Cake
http://www.chawangshop.com/index.php/black-tea/2015-jingmai-old-tree-red-tea-cake-200g.html

One might also wonder what the point is in pressing various teas into cake form. If someone had tried a lot of different versions they would get a feel for what changes in doing that, although it would be hard to completely factor out quality levels and version differences. Any input on that as well? It does relate to the original point, related to which of these types and links would be best to follow up.

One part of the idea is that white tea will also age well, isn’t it, not in the same form as pu’er but still the tea would improve over time. There is a standard saying about white teas being “medicine” at one age, then improving further later (which I’ve quote in a blog post, but don’t remember now); how would this relate to changes in an oolong or black tea?

Zhangping Shui Xian Oolong pressed cake: http://www.aliexpress.com/store/product/5-different-flavors-famous-teas-original-zhangping-shui-xian-anxi-tie-guan-yin-baked-shuixian-and/926085_2023810250.html