Origination

• Initiation: The "Peacock of Menghai" series was started in 2005, combining names of various mountains or tea regions with the peacock symbol.
• Tea Leaf Source: This particular cake uses aged high mountain big tree tea leaves from the Menghai tea region.
• Appearance: The tea threads are fat, strong, clear, and neat. The cake is relatively tightly pressed.

Taste

• Flavor Profile:
  • Smokiness: Slight smoky notes.
  • Color: Bright golden tea liquor.
  • Fragrance: Honey-like fragrance.
  • Texture: Thick and mellow.
  • Balance: Well-balanced with a long-lasting Huigan (returning sweetness) and strong saliva production.
  • Strength: The tea soup hides its strength, revealing it gradually over multiple brews.

Storage

• Location: Naturally stored in Guangzhou.
• Effect: The natural storage conditions in Guangzhou help in aging the tea, enhancing its flavor and aroma over time.

Summary

The 2014 DaYi "Meng Hai Kong Que" (Peacock of Menghai) Cake is a Puerh Sheng Cha Raw Tea that originates from the high mountain big tree tea leaves of the Menghai tea region. Initiated in 2005, this tea series pairs the names of tea regions with the peacock symbol. The cake features fat, strong, clear, and neat tea threads, pressed tightly. Its taste profile includes slight smokiness, a bright golden tea liquor, honey-like fragrance, thick and mellow texture, and a well-balanced flavor with a long-lasting Huigan and strong saliva production. Naturally stored in Guangzhou, this tea benefits from the region's conditions to enhance its aging process.