Peacock Village 2004 Shu

Tea type
Pu-erh Tea
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Edit tea info Last updated by David Duckler
Average preparation
205 °F / 96 °C 1 min, 45 sec 8 g

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33 Tasting Notes View all

  • “First review. A disclaimer. I KNOW NOTHING ABOUT PU-ER! (Don’t know why it’s spelled Pu-erh, Pu-Erh, Puer, Pu-er either). My background is working in a tasting room at a Winery, entering cooking...” Read full tasting note
  • “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...” Read full tasting note
  • “I really love this shu. It just knows what it’s doing. No heavy nonsense. No murky bitterness. No sickly saccharine. Just balanced and fair and sweet and transluscent. It’s classy. I want to...” Read full tasting note
  • “Okay, so there are some Shus you might date: they’re wild, unpredictable, and exhilirating, but slightly high-maintenance. You don’t want to always mess around with steeping times and water temps....” Read full tasting note

From Verdant Tea

Workshop: Tian Di Ren
Year: 2004
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.

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33 Tasting Notes

113 tasting notes

9/19/14 sunday yixing. 8g tea/8oz water per steep/short steeps
Earthy dry mineral goodness. Surprisingly light, possibly because my teapot is very young. A taste like pine forest after rain.

Boiling 0 min, 15 sec 8 g

decrease water volume. i do 6-8g for 100 ml for shou. especially its aged, so not that strong. Just my 2c ;)


I’ll try that. I think I want to get a smaller pot for puer – the 8oz is nice for a get together, but too much for me alone.


if you are going to get one, i recommend not to exceed 130ml. 100ml i find is ideal for 1 person. Btw, good to see you ;)


Thanks! It’s nice to be back online. A smaller pour has really brought out the richness in this tea, and some nice berry notes.

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62 tasting notes

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.

205 °F / 96 °C 0 min, 15 sec

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14 tasting notes

Brews a kind of peachy-orange color. Tastes of light earth/fresh wood that grows upon further steepings only to gently fade out. There is a smooth rock sugar overtone that makes the tea very pleasant. Some grape on the tip of my tongue. A mild but unique Shu.

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