Shu Pu Erh Golden Peacock, A, 2023

The dense brick consists of small leaves and numerous buds.

The aroma of the dried leaves is soft, with notes of chocolate liqueur, nuts, and mustiness. The infusion is dark brown in color with a smooth, woody flavor, notes of cocoa and nutmeg.

This tea concentrates well and energizes.

How to brew

Brewing in a Gongfu teapot

• Water: 90-95°C
• Amount of tea: 6-8 g

Do not forget to rinse and awaken the tea with a technical pour.

First pour: 10 seconds

Subsequent pours: gradually increase the steeping time by 6+ seconds.

Brewing in a gaiwan or clay teapot

• Water: 90-95°C
• Amount of tea: 6 g per 100 ml

Place the tea in a well-warmed gaiwan or teapot and let it warm up for 10 seconds.

First infusion: 10 seconds

Subsequent infusions: gradually increase the steeping time by 6+ seconds