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Continuing to work through the last of these Peacock series samples and I must say I think I’m fatiguing of Menghai’s compression and of plantation tea. In many ways, there’s nothing wrong with this tea, but there’s also little exceptional about it. I do appreciate being able to single out a region, but the production kind of renders down and sanitizes whatever character might show. There’s moderate fruitiness, classic sheng glow, and lots of astringency from the abundant dust. Finishes in honey.

Tea: http://www.flickr.com/photos/the_skua/5687591452/
Leaves: http://www.flickr.com/photos/the_skua/5687591120/

Nathaniel Gruber

Sounds like a fairly common Sheng. Thanks for the review.

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Nathaniel Gruber

Sounds like a fairly common Sheng. Thanks for the review.

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Bio

Exploring the world of fine Chinese and Japanese teas, my favorites include: sheng pu’er, moderately roasted oolongs, gyokuro, shincha, and high quality, artisanal whites and greens. I don’t subscribe to any particular style of brewing, but incorporate elements from traditional techniques to brew the best tea possible. I also seek to share the joy that tea brings me with others, but am really rather introverted.

Location

Peace Dale, Rhode Island

Website

http://tea.theskua.com

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