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“5g, 90 mL TWL ZZZ, 212f Wet leaf: smoke, barnyard, sour woody 1st: bitter, woody, cooling minty semi sweet finish. Warmth 2nd: similar. Mushroom-y floral lingering in mouth and nasal 3rd: spicy...” Read full tasting note
Among the early productions of the Nanqiao Factory in Menghai, specific batches (and in some cases, specific storages), such as the 2005 Bulang Double Lion batch 502, the 2006 Bulang Double Lion, and the 2004 Nanqiao Bulang King, stood out to us and our tasting panel as excellent. We were thrilled to find a few tongs of another early production which can carry the mantle of the above-mentioned teas: this is a 2005 Nanqiao Purple Peacocks cake with natural Malaysian storage. This tea has a classic punchy Menghai profile, with astringency and bitterness, as well as a strong sweet aftertaste. The tea has a powerful warming effect and good throat cooling. Some mushroom and leather notes accompany an strong stimulating effect. Excellent Malaysian natural storage since 2005, which led to the distinctive deterioration of the wrapper as shown in the photos.
357g cake
2005 Yang Pin Hao Peacock
Yunnan Sourcing2005 NanQiao "753 MengHai" Raw
Tan Long Tea2005 Yang Pin Hao Peacock Ripe Pu-erh
Yunnan Sourcing2005 Silver Peacock
Menghai Xian Xinghai Tea Industry2003 Purple Peacock Brick Raw
The Essence of Tea2005 Xing Hai Silver Peacock Ripe Pu-erh Tea Cake
Xing Hai Tea Factory Menghai5g, 90 mL TWL ZZZ, 212f
Wet leaf: smoke, barnyard, sour woody
1st: bitter, woody, cooling minty semi sweet finish. Warmth
2nd: similar. Mushroom-y floral lingering in mouth and nasal
3rd: spicy woody
4th: caramel-ish, bitter, some upper throat presence
5th: dry mushroom
6th: something nutty
7th: dead leaf taste .
overall narrow band of taste this time. Was a bit more interesting last time, but i think my sample may have been a bit dry. Will be interesting to hold onto and see how it progresses
