’06 Peacock Coma Raw Puerh

Peacock Coma raw puerh opens with toasted marshmallow aromatics, a high‑viscosity liquor, and paralysing qi that hits immediately. Released the same year as the Banzhang Peacock from the same factory, it shares the nearly identical wrapper and name — but this version carries a distinctive “coffee‑ring” wrapper, in contrast to the red‑ring sibling. Both cakes come from the same Banzhang old‑tree material, yet the processing on the coffee‑ring version expresses a surprisingly fresh, juicy, fruity profile.

There’s no tropical “Juicy Fruit” character with Peacock Coma. Instead, the flavor sits in the realm of white‑fleshed melon with a touch of citrus brightness. A bitter crescendo rises mid‑session and resolves into a dancing vanilla huigan, giving the tea both structure and charm. Leaf size falls in the 4–6 range, contributing to its durability and rich fruity profile. The material comes from Banzhang village proper (班章正寨老树) at roughly 1700 meters, produced as Batch #601 by the same factory responsible for the classic BZ Peacock line. Stored in Los Angeles since May ’21, it has opened beautifully while retaining its structural integrity.

Peacock Coma lasts seemingly forever — possibly even longer than the red‑ring version. The original Kunming storage was conservative: clean, slow, and free from attempts to accelerate aging. This benefits drinkers who value depth of flavor, texture, sweetness, and longevity. Proper conservative storage allows high‑quality Banzhang material with bright fruit flair to develop nuance without losing clarity. The result is a tea with noticeable depth and refinement, standing in clear contrast to high‑fire processed raws.

80¢

Mid-Aged Puerh Mengku Complexity