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Great balance of flavors with a little smokiness. The description of tobacco is accurate to the wet leaf aroma. I’ve enjoyed this tea more and more over time.

Brewed this one gong fu style.

Except for its name and the appearance of the leaves, this tea doesn’t have what I consider a typical “Yunnan” flavor. It seems to be in a class all its own. The body of the tea is light. It reminds me of a really awesome second flush Darjeeling, but more complex. It has those characteristic grapey and flowery flavors. I also get a subtle olive oil flavor.

Compared with Zhu Rong and Golden Fleece this tea is lighter, with less of a malty/chocolatey flavor. It also has less of the maple and pepper flavors that I associate with Yunnan teas. Still, an awesome tea!

I gotta give this tea some respect. It’s starting to grow on me. I really like spearmint and this is the only readily-available blend with tea leaves and spearmint.

I don’t normally like shu pu-er, but this is the absolute best shu I’ve tasted. Very light and without the overwhelming earthiness of lower-end pu-ers. I agree with the description that it does have a slight pastry-like quality.

I’m really starting to prefer it brewed Western Style to gongfu. More of the chocolate flavor seems to come out at a longer steep time.

I’m starting to realize that I might like this better than Golden Fleece.

I love this tea. Velvety texture, with prominent chocolate and honey flavors. This tea gives Golden Fleece a run for its money. It’s a shame that Verdant is out of stock.

This tea had a very unique flavor in the dry leaves. I couldn’t quite pin it down. Maybe a light apple aroma. I just tried the first steep brewing gongfu style (3 seconds on the first steep) and I was surprised by a pleasant vanilla flavor with a light caramel sweetness. It also tasted pleasantly grassy.

It has a medium to light body. Very unique for a green tea and certainly worth trying.

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.

I prepared this gongfu style. First infusion is super-smooth. It reminds me of a pi lo chun, along with the taste of a good sencha.