Shu Pu-erh “Menghai Peacock”, 2013, 357 g

Menghai shu pu-erhs are a kind of classic and need little introduction. Their distinctive woody and dried-fruit bouquet is recognizable from the very first sip. The “Peacock” remains remarkably consistent from year to year, offering a predictable character that reliably lives up to expectations.

The large brownish-brown leaves, mixed with orange buds, have an aroma of fermentation and metal. When warmed, a restrained hazelnut note emerges.

For brewing, use water at the classic temperature for shu pu-erh: 95°C. Clay or thick ceramic teaware works best. Use 5–8 g per 100 ml for gongfu-style infusions, discarding the first rinse, or 5–8 g per liter in a thermos or when simmering over heat.

The liquor is brownish-red, with aromas of dried fruit and hazelnuts. The flavor is classic Menghai: woody and sweet with a subtle saltiness and notes of roasted hazelnuts, dates and nutmeg. It brews rich and powerful, but is relatively short-lived, yielding around 5–6 good infusions.

An invigorating tea that provides energy for the day ahead, warms the body and helps sharpen concentration.