Meet the 2025 Peerless Red Label, a purposeful blend marrying Yi Wu’s round, honeyed sweetness with Bulang’s depth and backbone. Built from select ripe pu-erh lots (crafted first as mao cha, then wet-piled/wo dui in the classic Menghai tradition) and pressed into 357 g cakes with artwork by Benjamin Denkert . Red Label is tuned for a touch less bitterness than Gold Label, with a thick, sweet fruit counterpoint that blooms as the cup cools. 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 Signature blend architecture: Yi Wu brings silky sweetness and perfume; Bulang contributes structure, depth, and length. Clean, satisfying body: A viscous, syrupy liquor with plush fruit and low astringency, comforting yet complex. Age-worthy design: Built to integrate and round out with age: fruit grows darker (jujube/plum), cocoa rounds, camphor coolness integrates over time. Tasting notes Aroma: Stewed red fruit (plum/jujube), cocoa nib, brown sugar, clean wood, a hint of camphor. Liquor: Deep mahogany; thick, soupy texture with a smooth glide. Flavor: Sweet fruit core (plum/black cherry) over molasses and malt; cocoa in the background; gentle herbal-camphor lift. Finish & feel: Long, sweet aftertaste with cooling retronasal notes; bright yet calming energy. Bitterness: Noticeably softer than Gold Label, fruit carries, bitterness frames. Origin & processing Blend: Select Yi Wu & Bulang ripe pu-erh materials Craft: Mao cha → wo dui (wet-piled) in Menghai style → rested → pressed (2025) Form: 357 g tea cake Brewing guide (Shou thrives on heat. Good water = better sweetness.) Gongfu (recommended) 6–7 g / 100 mL Boiling (100 °C / 212 °F) Two fast rinses, then 10s • 12s • 15s • 20s • 25s… 8–12 infusions. Early steeps: plush fruit + molasses; later: cocoa, cedar, gentle camphor. 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. Ultra-easy, fruit-forward comfort cup. Iced / flash-chill Brew western slightly stronger; pour over ice. Plush, cocoa-tinged fruit with zero rough edges. Pairing & occasions Great with butter cookies, roasted nuts, dark chocolate with dried cherry, or Taiwanese pineapple cake. A friendly daily shou and a perfect foil to Peerless Gold Label in side-by-side tastings. In Summary Caffeine: Medium-High Storage & aging: Store cool, dry, odor-free, away from light; allow gentle airflow. Expect fruit to deepen and texture to grow silkier over 3–10+ years . Name: 2025 “Peerless Red Label” Ripe Pu-erh (Shou) Blend: Yi Wu × Bulang Process: Mao cha → wo dui (wet-piled) → pressed (2025) Profile: Less bitter than Gold Label; thick, sweet fruit core; cocoa in support Net weight: 357 g per cake Wrapper: Benjamin Denkert In short: A plush, fruit-forward Peerless Red Label, Yi Wu sweetness meeting Bulang depth, delivering a thick, soupy body, gentle bitterness, and a long, sweet aftertaste that will only get more harmonious 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 .
