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2008 Menghai "Peacock of Bada" Raw

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Pu-erh Tea
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Edit tea info Last updated by the_skua
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2 Tasting Notes View all

  • “Well, this certainly is not as terrible as I thought it was when I first had it. In fact, this is a perfectly fine, if plain and simple, Menghai production. It's got some nice fruit and straw tones...” Read full tasting note
    the_skua 207 tasting notes

From Menghai Tea Factory

Menghai tea factory has released this Peacock series of single-estate tea mountains since 2001. They represent some of Menghai Tea Factory’s most sought after teas and are produced in very limited quantities. Bada Mountain Bada Tea Mountain is one of the oldest tea mountains. Among this vast sea of tropical rainforest is an abundant and precious natural resource of tea tree varieties. It contains clusters of wild tea trees as well as ancient gardens of cultivated tea trees. Among them, a large wild tea tree over 1700 years old has been discovered growing on Bada’s Dahei Mountain. This is the world famous “Bada King of Tea Trees.” It has become Bada tea growing area’s unique natural attraction and is a living fossil for research into the origin of tea. Bada Peacock tea is a 400g fresh Pu-erh cake. Strips of tea are tightly and evenly distributed. The leaves and buds are plump, strong, and tender. The cakes are dark green with marked fine hair. Brewed tea is bright yellow with a mellow, sweet, and refreshing flavor. It is stimulating and mouth-watering. The flavor is long-lasting with a delicate fragrance. Its aroma fills the mouth. Net Weight: 400 grams per cake Ingredients: Yunnan Large leaf varietal fermented pu-erh Produced by Menghai Tea Factory

About Menghai Tea Factory View company

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2 Tasting Notes

207 tasting notes

Well, this certainly is not as terrible as I thought it was when I first had it. In fact, this is a perfectly fine, if plain and simple, Menghai production. It’s got some nice fruit and straw tones to it, but it’s missing the sweetness, texture, and depth I want from good sheng. The qi is light and fleeting. With such tight compression and fine chop, it takes a more delicate hand to not produce a tough, bitter brew. Longer steeps up front to get the compression loose, and then shorter steeps to keep it clean. Has a minty finish and reasonable balance, but comes across dry to me. Menghai sure can create consistent teas, with an even leaf blend, and a need for age.

Tea: http://www.flickr.com/photos/the_skua/5614491828/
Leaves: http://www.flickr.com/photos/the_skua/5613911591/

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