2015 & 2019 Seven-Colored Peacock Raw Pu-erh Tea Cake (357g) – A’Brown Mountain Shengcha
2015 & 2019 Seven-Colored Peacock Raw Pu-erh Tea Cake (357g) – A’Brown Mountain Shengcha
Picking Time: Pre-Qingming — Before Grain Rain — Late Spring
Selection Index: Single Bud / Two Leaves / Three Leaves / Four Leaves
Taste Profile: Light — Moderate — Rich — Full-bodied
Tea Strength (chaqi) : Weak / Moderate / Strong / Intense
Tree Age Grade: >100 Years / >200 Years / >300 Years
Brewing Endurance: >10 Infusions / >20 Infusions / >30 Infusions
(Note: Values are conservative and may vary based on tea dosage, personal preference, and brewing method.)
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How to brew it
Preparation Steps:
Water and Temperature for Brewing Pu-erh Tea:
Use mineral water or purified water.
Optimal water temperature: 90°C–100°C (boiling).
Breaking the Tea and Preparing the Teaware:
Gently pry the tea cake apart using a tea knife, following its natural layers.
Adjust the amount of tea based on the number of drinkers. For 3–4 people, 8–10 grams is recommended.
Awakening the Tea (Rinsing):
Place the tea leaves in the teapot, pour in hot water, then discard it immediately.
This step not only awakens the tea but also helps remove impurities.
For "Seven-Colored Peacock" Pu-erh, one rinse is usually sufficient due to its clean tea base.
Recommended Teaware:
Gaiwan (Lidded Bowl):
Elegant and practical, allows precise control over steeping time.
Ideal for managing infusion strength.
Yixing Purple Clay Teapot:
Provides excellent heat retention and breathability.
Some believe it enhances the tea’s character.
Important: Ensure the spout allows smooth pouring when selecting one.
Easy Brew Cup (Piao Yi Cup):
Convenient and user-friendly, with good control over steeping time.
Brewing Tips:
For Young (New) Pu-erh: Avoid covering the lid to reduce astringency.
For Aged Pu-erh: Covering the lid is fine, as the tea has naturally lost its astringency over time.