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
EarthySweetWoody
Vendor Notes
This 2004 Sheng Pu-erh brick reveals a bright orange-yellow liquor with a distinctive camphor aroma. Its mellow sweetness is complemented by a subtle smoky undertone. The tea offers a thick, substantial body that leaves a refreshing and soothingly moist sensation on the palate, reflecting its natural dry storage aging.
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About This Tea
What does 2004 Macau Hualian Red Mark Brick taste like?
This 2004 Sheng Pu-erh brick reveals a bright orange-yellow liquor with a distinctive camphor aroma. Its mellow sweetness is complemented by a subtle smoky undertone. The tea offers a thick, substanti. It leans earthy, sweet and woody.
How should I brew 2004 Macau Hualian Red Mark 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 Macau Hualian Red Mark Brick come from?
Grown in Yunnan, China. This batch is from the 2004 harvest.
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