2000 Green Peacock

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Smooth, Spicy, Wood, Cherry Wood, Dark Wood, Dried Fruit, Drying, Musty, Paper, Spices, White Grapes
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
Boiling 0 min, 30 sec 6 g 3 oz / 89 ml

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12 Tasting Notes View all

  • “After several years of anticipation, I’ve finally gotten this tea in my cup. Initial wafting of the dry leaves met me with freshness (almost menthol) that was unexpected for a tea of this age. ...” Read full tasting note
  • “This tea is chopped—chopped, and compressed hard enough that the last five gram portion of my sample fell out of the bag with an audible thunk. Breaking that apart took a bit of effort and was...” Read full tasting note
    82
  • “Spicy and slightly woody. Similar to the 2000 Kai Yuan Green Stamp, but much smooth rand more tame. Images and more at https://puerh.blog/teanotes/2000-green-peacock-eot” Read full tasting note
    85
  • “From the PU TTB: I think this might be the oldest sheng I’ve ever had. It starts out, well, frankly unpleasant. Overwhelming storage/musty old basement. Once it gets going, there is a tarty...” Read full tasting note

From The Essence of Tea

This tea has been stored in Malaysia since 2000. The storage has been exceptionally clean, resulting in an aged tea in which the original character of the leaves can shine through, while still showing deep aged flavours.
The tea begins a little light, but within a couple of infusions really opens up, becoming thick and rich in the mouth, with hints of camphor and very long lasting aftertaste. The tea coats the mouth and transforms as it lingers. The qi is also very pleasant.
This tea reminds me in some ways of the 2000 Kai Yuan Green stamp that we sold over the past year, though before writing this description I took some time to taste them both side by side and this tea came out the clear winner, despite costing less than 60% of the price!
I can highly recommend this for those seeking a clean, aged puerh tea with strong qi and thick, vibrant mouthfeel.

About The Essence of Tea View company

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12 Tasting Notes

314 tasting notes

From the Puerh TTB #3

Thanks to EoT for providing this and other samples for the TTB

One of the benefits of organizing the tea box is that you get to be first to try the teas. I was really excited when the EoT box arrived, since I like to try older sheng and there isn’t that much of it available. Also, I can now mail out the box to all the other tea-addicts who have been waiting patiently for me to get it all together.

My first few cups were disappointing. The tea had some camphor and tobacco notes but was dominated by the flavor of ashes (think fireplace on a damp day a week after the fire). Fortunately, the ashes became less potent by the third or fourth steep, though they never really went away. I’m still drinking the tea, but have lost count of the number of steeps (around 10). It is a burnt sienna color, fairly strong in flavor, with a sharp, somewhat tannic bite, and flavors of wood and leather (and just a hint of ash). Drinking it was an interesting experience, and I’m glad I had the opportunity, but I don’t think I would go out of my way to drink it again.

In some ways I wonder if older sheng is really worth the wait. I’m reminded of the wine experts raving over 50 year old Bordeaux raving about the flavor of shoe leather, and thinking the younger stuff tastes like fruit and other stuff that I like. It might also be the difference between wet and dry aging. I was also a bit disappointed with the W2T 1990’s wet storage sheng, which I bought in part to learn how aged sheng was “supposed” to taste.

Next day: I’m up to about 15th steep and still getting a lot of flavor out of 1 minute steeps. No negatives: just an enjoyable, interesting tea.

Preparation
200 °F / 93 °C 2 g 2 OZ / 50 ML
Haveteawilltravel

The older a tea gets the riskier it becomes. I’ve had some heavily aged sheng that was improperly stored, and it gave an awful feeling with a disappointing taste. Although. I’ve also had some properly aged sheng that creates a memorable tea experience. It shouldn’t be a gamble, but it can be sometimes…

mrmopar

I am trying to age some things myself with the pumidor project.

Dr Jim

I’ve been buying a lot of sheng from 2005-2007, just because it seems like the sweet spot between youth and expense. I’m kind of in the same boat as Cwyn: I can’t afford to wait around for 20 years of aging; I probably won’t be here.

It is also possible that this is just a reaction to being in transit for more than 2 weeks.

Haveteawilltravel

I always let tea “cool down” for at least a week if it’s coming from overseas. I’ve also noticed that 2005 is usually a safe bet for sheng. That decade makes a good solid difference.

mrmopar

There is a nice article about tea fresh in on this blog. A bit down the page but good reading.
Water storage and the importance there of.
http://horsesmouth.puerist.co/page/5/

Haveteawilltravel

I’ve read this one :) I love it

mrmopar

Yeah I try really hard to practice this one. I also try to do a wait time after the first rinse to allow the tea to open up. A tea will absorb just about an equal weight in water that you started with Most 10 gram bres I start with will weigh between 18 and 19 grams after the rinse from the absorbed water.

Haveteawilltravel

fascinating, I’ve heard of that practice. I saw an example given with the W2T Shu, i believe. It was very interesting…

mrmopar

Haveteawilltravel try that one time. The amount the tea absorbs will surprise you. That;s the reason I usually give rest after the rinse.

Haveteawilltravel

I’ve noticed in your reviews you give a bit of time for the tea to rest. i usually practice about a minute, if not less. I will definitely try this out.

Cwyn

The 1990s HK is a really wet stored tea. The older the tea, the heavier the storage. A metaphor on aging in here someplace. I know I need more rinsing myself. Anyway, break up and tin older teas for 2-6 months airing, they are much improved, so I find. Now if that works as well on me, I might live long enough to taste a few more teas!

Doug F

Interesting. James, of tdb.org explores this new vs. old sheng in his latest posts.

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