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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
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Tasting Notes
EarthyWoodySmooth
Vendor Notes
This aged Ripe Pu-erh brick delivers a deeply comforting and smooth experience. Expect rich, earthy notes reminiscent of damp forest floor and aged wood, often with subtle hints of cocoa or dates. The dark, thick liquor provides a warming sensation, culminating in a satisfyingly sweet and lingering finish.
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About This Tea
What does 2004 DaYi Ripe Pu’er Brick taste like?
This aged Ripe Pu-erh brick delivers a deeply comforting and smooth experience. Expect rich, earthy notes reminiscent of damp forest floor and aged wood, often with subtle hints of cocoa or dates. The. It leans earthy, woody and smooth.
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 $76.68 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.
$75.00$0.32/g