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Brewing Guide
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100°CTemperature
7g 100ml
Wash: 5s • 1st: 10s • Add: +5sGongfu Timing
Origin
Yunnan, China
Harvest
2004
Flavor Profile
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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 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 leans earthy, smooth and woody.
How should I brew 2004 DaYi Ripe Pu’er Brick?
Water around 95–100 °C (203–212 °F). In a mug, steep 3–5 min. For gongfu, use 5–7 g per 100 ml, 10–20 s steeps (10–20+ rounds). You'll get to see how the flavor changes across multiple rounds. Rinse the leaves once with boiling water before your first real steep. It cleans off storage dust and gets the flavor going.
Where does 2004 DaYi Ripe Pu’er Brick come from?
Grown in Yunnan, China. This batch is from the 2004 harvest.
How much does 2004 DaYi Ripe Pu’er Brick cost?
Starts at $76.07 from Purple Cloud Tea House, or about $0.32/g. A 240g package gets you around 40 gongfu sessions at ~6 g each, which works out to about $1.92 per session. Explore more dark teas on Teadar.
$76.07$0.32/g