61 Tasting Notes
Brewed this one gong fu style.
Except for its name and the appearance of the leaves, this tea doesn’t have what I consider a typical “Yunnan” flavor. It seems to be in a class all its own. The body of the tea is light. It reminds me of a really awesome second flush Darjeeling, but more complex. It has those characteristic grapey and flowery flavors. I also get a subtle olive oil flavor.
Compared with Zhu Rong and Golden Fleece this tea is lighter, with less of a malty/chocolatey flavor. It also has less of the maple and pepper flavors that I associate with Yunnan teas. Still, an awesome tea!
This tea had a very unique flavor in the dry leaves. I couldn’t quite pin it down. Maybe a light apple aroma. I just tried the first steep brewing gongfu style (3 seconds on the first steep) and I was surprised by a pleasant vanilla flavor with a light caramel sweetness. It also tasted pleasantly grassy.
It has a medium to light body. Very unique for a green tea and certainly worth trying.
I brewed my sample gong fu style. As the description states Peacock Village Shu has a much lighter body than most Shu’s and very little of the earthiness that I associate with them. I’m tasting sweetness and a vague nuttiness in my first few steeps. I’m not tasting the barley, oregano, and other flavors referred to in the description.
I prefer Sheng pu’er so this one isn’t my favorite. Still, it’s a step up from other Shu pu’ers that I’ve tried.
The wet leaves smell a bit like coffee and charcoal. The liquor is very smooth and slightly creamy. There is also a charred nut taste in the first steeping along with coffee-like notes.
This reminds me of a dark charcoal roasted Tung Ting that I purchased last year, but the aftertaste of the TGY lasts longer.