Peacock Village is the cleanest and most refreshing shu pu’er we have ever tried, complemented by a satisfying spiced elderberry flavor and a tingling caramel sweetness in the aftertaste. . . . The Peacock Village is unique in its perfectly light and clean body. It does not weigh down the palate with earthiness. Rather, it sparkles in its crisp sweetness. The very large leaves used are similar to the old tea tree leaf material in the Xingyang 1998. The first steepings yield a crystalline orange tea with tea oils swirling on top. The sweetness is like rock sugar and white grapes. After the preliminary steepings, the tea starts to unfold in darker buckwheat flavor and honey. Unexpectedly, there is something in the texture and aftertaste of dried oregano. As the tea steeps out, the grape-like fruit taste becomes dark elderberry, and the aftertaste is tinged with the warm spice of Thai ginger and peppercorns.
This is an excellent shu pu’er for people who have not yet found themselves attracted to pu’er, as its texture is so light and accesible. Indeed, the Peacock VIllage brick is the first pu’er we fell in love with studying with pu’er master Wang Yanxin. We find that longer gongfu steeping brings out the best the tea has to offer.
Date of Picking:2004
Location of Picking:Tiandiren Workshop in Menghai County by Mengbang Lake.
What Was Picked:Picked and pressed from large leaf material.
Sourcing Agent(s):Scouted by David Duckler, and acquired by Wang Yanxin on behalf of Verdant Tea.
Western Brewing
Use 1T of tea per 8oz or water. Rinse leaves once with 208 degree water. Steep for 3 minutes. Enjoy at least 5 infusions.
Gongfu Style Brewing (Recommended)
Use 5g of tea for a 4-5oz gaiwan or yixing clay teapot. Pour boiling water into pot and immediately pour out into pitcher. Pour this rinse over the pot and cups used. Repeat rinse a second time. Steep for 2-4 seconds each infusion, and enjoy at least 18 infusions.
