Do aged white tea and aged pu-erh both improve with time?

Both age well but very differently. Sheng pu-erh undergoes microbial fermentation — the leaves chemically transform over decades into something completely different from what they started as. Aged white tea is more of a slow concentration: the leaves dry, oxidize gently, and develop honey, dried apricot, and medicinal notes without microbial activity. Both need dry, dark, low-airflow storage. Pu-erh peaks at 15–30+ years; white tea is at its best between 5 and 15.