Description
Introducing the 2025 Peerless Gold Label, a small-batch blend built from rare, mature-tree leaf (picked in a natural, low-input environment), crafted first as mao cha, then wet-piled (wo dui) in a Menghai-area factory. Pressed into classic 357 g cakes with artwork by Benjamin Denkert, this is a balanced yet robust shou that layers dark-chocolate bitterness into a pungent, sweet aftertaste. The liquor is viscous and soupy, with tons of character from the first pour to the last.
This year we made two Peerless blends!
- Gold Label: more dark-chocolate drive with a sweet after-finish.
- Red Label: a touch less bitter, with a thick, sweet fruit counterpoint.
Both are designed to deepen in complexity as they age.
Why it’s special
-
Mature-tree blend: Leaf from older gardens delivers natural sweetness, density, and stamina in the cup.
-
Menghai wet-piling: Classic technique for a clean, plush shou profile with satisfying body.
-
Flavor architecture: Bitter-sweet cacao core balanced by a lively, pungent sweetness and a stimulating mouthfeel.
-
Ages beautifully: Structured now; built to improve and round out over the next several years.
Tasting notes
-
Aroma: Cocoa powder, damp wood, brown sugar, a hint of camphor.
-
Liquor: Deep mahogany; thick, soupy texture with a smooth glide.
-
Flavor: Dark chocolate and roasted barley up front; molasses and jujube sweetness rise mid-cup; faint cedar/camphor coolness.
-
Finish & feel: Pungent, sweet aftertaste with a gentle cooling lift; steady, “awake but calm” energy.
Origin & processing
-
Blend concept: Rare/unique lots from mature trees, blended for balance and depth
-
Primary craft: Mao cha → wet-piled (wo dui) in the Menghai area → rested → pressed (2025)
-
Form: 357 g tea cake
Brewing guide
(Shou likes heat, don’t be shy. Great water helps.)
Gongfu (recommended)
-
6–7 g / 100 mL
-
Boiling (100 °C / 212 °F)
-
Two quick rinses (fast in–out), then 10s • 12s • 15s • 20s • 25s…
-
8–12 infusions. Expect cacao/bitter-sweet density early; syrupy sweetness and gentle camphor later.
Western
-
4–5 g / 300 mL (10 oz)
-
96–100 °C • 3–4 min
-
2–3 infusions, adding 30–45s each round.
Grandpa style
-
1.2–1.6 g / 100 mL, 95–100 °C • 30-60 min
-
No rinses; top up as you sip. Plush, chocolatey comfort cup.
Iced / flash-chill
-
Brew western a bit stronger, then pour over ice. Smooth cocoa-sweet, zero bite.
Pairing & occasions
-
Perfect with dark chocolate (70–80%), roasted nuts, shortbread, or dried figs.
-
A cozy nightcap or after-meal cup; great side-by-side with the Peerless Red Label to compare blend intent.
In Summary
-
Caffeine: Medium-High
-
Storage & aging: Store cool, dry, odor-free, away from light; allow gentle airflow. Over 3–10+ years, look for rounder sweetness, silkier texture, and integrated cacao/wood notes.
-
Name: 2025 “Peerless Gold Label” Ripe Pu-erh (Shou)
-
Process: Mao cha → wo dui (wet-piled) in Menghai area → pressed (2025)
-
Profile: Dark-chocolate bitterness • pungent sweet finish • viscous body
-
Net weight: 357 g per cake
-
Wrapper: Benjamin Denkert
In short: A robust yet balanced shou with a dark-chocolate core, lively sweet aftertaste, and richly soupy body, ready to drink now and set to gain polish and complexity with time.
Here’s a list of the previously released Peerless pressings:
- 2020 Yunnan Sourcing “Peerless” Ripe Pu-erh Tea Cake
- 2020 Yunnan Sourcing “Bronze Label Peerless” Ripe Pu-erh Tea Cake
- 2021 Yunnan Sourcing “Peerless Red Label” Ripe Pu-erh Tea Cake
- 2022 Yunnan Sourcing “Peerless” Ripe Pu-erh Tea Cake
- 2023 Yunnan Sourcing “Peerless” Ripe Pu-erh Tea Cake
- 2024 Yunnan Sourcing “Peerless” Ripe Pu-erh Tea Cake
This tea has been tested in a certified laboratory for 404 pesticides, and is within the EU MRL limits set for those 404 pesticide residues. For a full list of the 404 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission click on this link.
Reviews
There are no reviews yet.