2011 Banzhang Peacock Ripe Pu-erh Tea | Premium Menghai Style Shou Pu-erh from Spring Ancient Tree Material

The 2011 Banzhang Peacock Ripe Pu-erh Tea is a premium aged Shou Pu-erh crafted from high-grade spring tea material sourced from the celebrated Banzhang tea region of Yunnan, China. Inspired by the classic fermentation style of Menghai Tea Factory, this tea uses large-tree arbor leaves and carefully controlled fermentation to preserve the depth, strength, and distinctive character of Banzhang terroir.

The brewed liquor presents a beautiful bright ruby-red, clear and luminous in the cup. The texture is smooth, thick, and full-bodied, delivering the signature Menghai depth that experienced Pu-erh drinkers appreciate. With over a decade of aging, the tea has developed a rich jujube sweetness and mature fermented fragrance, balanced by a subtle Banzhang bitterness that brings structure, vitality, and a long-lasting finish.

Unlike standard Shou Pu-erh, the use of premium Banzhang spring arbor material elevates this tea with a more complex and powerful foundation — a quality that becomes increasingly apparent with each infusion and continues to develop with further aging.

An excellent choice for collectors and experienced Pu-erh enthusiasts who appreciate deep flavor, premium material, and the enduring character of well-crafted vintage Shou Pu-erh.

• Premium Banzhang Spring Material – Crafted from high-grade spring tea leaves sourced from the legendary Banzhang tea region, known for its powerful aroma, strong tea energy, and distinctive character
• Large-Tree Arbor Leaf Fermentation – Made from mature arbor tree leaves, delivering a richer, more complex base than plantation tea, with exceptional body and depth
• Classic Menghai Fermentation Style – Inspired by the benchmark fermentation techniques of Menghai Tea Factory, producing a smooth, thick, and full-bodied Shou Pu-erh with signature depth
• Rich Jujube Sweetness with Banzhang Character – A distinctive flavor profile combining mature jujube fragrance and fermented sweetness with a subtle Banzhang bitterness that adds structure and lasting energy
• Strong Aging Potential – A 357g vintage Shou Pu-erh with excellent brewing endurance and continued transformation potential, ideal for both drinking now and long-term collection

Rinse & Awaken
Break off 5–8g of tea and rinse once or twice with boiling water (100°C / 212°F) for 5–10 seconds each. Discard the rinse water to open the compressed leaves and release the rich aged aroma. A double rinse is recommended to fully awaken this dense, well-aged cake.

Brewing Method (Gongfu Style Recommended)
• Teaware: Yixing clay pot (highly recommended) or porcelain gaiwan
• Water Temperature: 100°C / 212°F (full boil)
• Tea Amount: 5–8g per 100–150ml
• First 3 Infusions: 15–25 seconds
• Subsequent Infusions: Gradually extend by 10–15 seconds each
• Yield: 12–18 infusions

Alternative: Western Style
Use 3–4g per 300ml, steep for 2–3 minutes at 100°C. A smooth and satisfying everyday brew with natural sweetness.

Tasting Tip
The Banzhang character in this Shou Pu-erh sets it apart — early infusions deliver a rich jujube sweetness and thick body, while later steeps reveal a subtle bitterness and warmth that reflect the power of the original Banzhang material. A rewarding tea that unfolds beautifully across many cups.

Storage Tips
Store in a cool, dry, well-ventilated space away from strong odors and direct sunlight. Avoid airtight containers — Pu-erh benefits from gentle air circulation to continue its natural transformation.