White Peacock 2010

Raw material from 2010

Pressed and packaged in 2024

357 g

White Peacock is a mature shu pu-erh with a multifaceted, ever-changing character. This is a tea that reveals itself not only from infusion to infusion, but literally with every breath, unveiling new nuances of flavor and aroma.

The first impression begins with deep notes of damp earth and a cool cellar—the classic profile of a well-aged shu. After warming the gaiwan, the aroma becomes softer and richer: roasted nuts, overcooked buckwheat, sweet sweet potato, and a light caramel sweetness emerge.

The first infusion is dense and rich—the flavor features cooked buckwheat, a noble minerality, and a subtle hint of bay leaf. In the second infusion, the tea becomes rounder: woody notes, walnut, and a long, sweet-nutty aftertaste emerge. From there, the profile deepens—a thick body, an oily texture, damp wood, dark chocolate, and that very “oily” character of aged shu that connoisseurs of mature pu-erh appreciate.

Despite its richness, White Peacock remains surprisingly well-balanced: no excessive dampness, no harshness, and no bitterness. It withstands multiple infusions exceptionally well, gradually shifting from earthy and woody notes to sweeter, nutty, and velvety undertones.

Although the cake was pressed and packaged in 2024, it is based on raw material from the 2010 harvest, thanks to which the tea has already acquired the maturity, depth, and character that usually emerge only after many years of aging.