I picked this Bulang production up when I was in my Du Qiong-zhi phase.  She’s one of the “refugees” from the vaunted Menghai TF, back when the state tea monopoly began to dissolve in the mid-90s.  As a free-agent, she had her hand in the development of several Xinghai TF and Pengcheng TF productions, among others.

The 2011 Peacock S Puerh is not going to be something to write home about, but as a daily drinker in the scorching hot days of summer, it turns out to be quite refreshing.  I think it might be perfect chilled and I plan to cold brew the cashed leaves, as the rock sugar sweetness with fruity and astringent kick should be perfect in these conditions.

I believe I’ve noticed this cake getting richer and sweeter in the two years I’ve had it, more sweet than rich.  The huigan builds to a slow crescendo with rock sugar being the most outstanding trait.  Five minutes post drink you’ll be tasting much sweetness with saliva stimulation.  I went with 10s infusion for the first 7 passes before increasing the time.  The rock sugar never fades and there’s no pronounced bitterness even as the astringency builds.