Shu Pu-erh “Peacock from Menghai”, 357 g, 2012
Strict in its minimalism, yet bright and sharply defined, the red peacock on the wrapper of this shu pu-erh is the perfect visual description of the tea hidden inside — even without reading a single Chinese character. The Menghai region in Yunnan Province, the birthplace and heart of shu pu-erh production, is known for a characteristic flavor profile. But this does not mean all Menghai tea tastes the same. On the contrary: once you have a general idea of the expected composition, it becomes much easier to find something new without being too surprised.
The 2012 cake feels smooth to the touch, yet crisp, and breaks easily in the hands. The leaf material is medium-sized, with a fair amount of reddish and golden “commas” — tea buds. The aromas of walnut and chocolate are soft and clean, indicating dry storage with well-maintained conditions.
Brewed with water at 95–98°C in a clay vessel, it yields a rich, reddish-brown, oily and dense infusion. Dosage: from 5 g per 100 ml for gongfu brewing, or more if you are less sensitive to caffeine or simply prefer a stronger tea. For cup brewing, 2–3 g (a small 2×2 cm piece per 300 ml cup) is sufficient. In a thermos, use 7–10 g per liter, steeping for 10–20 minutes, during which the leaves release everything they have. Like most shu pu-erh in this quality and price range, it holds about 5–6 infusions.
The liquor releases a rich and vivid aroma of walnuts and chocolate — reminiscent of dark chocolate or biscuits with minimal sugar. The taste is creamy, with a recognizable woody note typical of the region, and a fleeting chocolate bitterness. The profile is strict and clean, slightly rough, with minimal nuance. The aftertaste is sweet, with hints of dried apricot. After the first cup, a gentle wave of inspiration and creative energy quietly emerges.
A tea for mornings or long daytime work. The energy is moderate and gradual, without spikes or anxiety. It will appeal to fans of budget shu pu-erh with a soft, simple profile. Also suitable for blending with herbs.
