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Brewing Guide
Choose your extraction method
100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2004
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Tasting Notes
EarthySmoothWoody
Vendor Notes
This aged Ripe Pu'er brick offers a deeply comforting experience with its characteristic smooth, earthy profile. Expect rich notes of damp forest floor and dark wood, rounded out by a subtle sweetness that emerges with each steeping.
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About This Tea
What does 2004 DaYi Ripe Pu’er Brick taste like?
This dark from Yunnan, China offers a distinctive drinking experience. This aged Ripe Pu'er brick offers a deeply comforting experience with its characteristic smooth, earthy profile. Expect rich notes of damp forest floor and dark wood, rounded out by a subtle sweetness. It sits in the "Earthy" and "Smooth" and "Woody" flavor families, so expect a cup that leans earthy and smooth and woody.
How should I brew 2004 DaYi Ripe Pu’er Brick?
Aim for water around 95–100 °C (203–212 °F). Western style: steep for 3–5 minutes in a mug or teapot. Gongfu style: use 5–7 g per 100 ml, 10–20 s steeps (10–20+ infusions) for multiple short steeps — this way you can taste how the flavor evolves. Give the leaves a quick rinse with boiling water before your first real steep — it wakes up the flavors and removes any storage dust.
Where does 2004 DaYi Ripe Pu’er Brick come from?
This dark is grown in Yunnan, China. This particular batch comes from the 2004 harvest.