Wasn’t able to write anything down at work, but ended up with over 20 steepings. Though this tea didn’t start out too complex with western style, nor did it gain complexity, it maintained all that it started with through the 20plus steepings which was very impressive. I will take Autumn’s advice with the remainder of the sample and try my first gongfu brew.
Autumn Hearth sent this to me amongst several wonderful selection that I am most greatful for.
The drink is so smooth and crisp. It actually has a lighter body than I expected, but that could be explained in that the leaves of dense cakes are harder to judge amounts with. That said, I may have added too much water. Whether improper brewing or mistaken expectation this is still a good tea.
Mostly what I get from this is a sweetness. Now I’m not just gonna leave it at that…it’s a…well…kind of a…
OK it has that camphor sort of tingley sweet, as well as an ever so slight honey addition. So a honey flavored lip balm I guess is what I’m saying. Somehow that didn’t come out as eloquently as I had imagined.
I’m really bogged down at this point. There’s an earthiness, though not as apparent as other pu’s I’ve had. On the flip side of that coin though, it lacks much of the bitterness that may help to make up any smokey, malty, or thick wood notes. There is a cedar note, don’t get me wrong, it’s just not overpowering nor is it very bitter.
I read another note or two that said that they had luck steeping it again the next morning so I will try this as well.
To me this is a good tea, though not great. Maybe I need to try brewing again, I was surprised to see three minutes for the brewing time rather than the thirty to forty five seconds I have steeped all other pu’s for.
Maybe my expectations were thrust up after reading David Ducklers beautiful telling of the story behind this tea. That, actually is probably part of it, though I fault Mr Duckler none for this. I surely invite the telling of the tale behind the tea, I should just avoid being caught away by it.
I thank David for making this tea available, and I thank Autumn Hearth even more for putting it into my hands.
tunes-I picked up some CDs from the library and the Orthodox Jewish reggae artist Matisyahu’s Live @ Stubbs was one of them. I’m enjoying it, especially seeing video footage of a man in complete Hasidic attire beatboxing! Wild to say the least.
Peacock Village 2004 Shu
Workshop: Tian Di Ren
Region: Peacock Village, Menghai County, Yunnan
Tasting Notes: 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.