Opinion on 2004 puer Brick

One of the intentionally aged teas, Pu-Erh has a loyal following.

Feb 13th 19 8:10 am
Posts: 19
Joined: Jul 24th 18 3:51 pm

Opinion on 2004 puer Brick

by Teobazbo » Feb 13th 19 8:10 am

Hello everybody these days I'm tasting some puerh shu samples.
I tried a brick of 2004 that has a light but constant taste woody and plum notes never a hint of "fish"in all infusions, the liquor is not very viscous but the person who advised me believes it is better than others who gave me.Now I ask you according to you, is correct that the taste remains so light? I noticed that it never takes harsh notes and this seems to me a merit but its delicacy leaves me uncertain.I'm tasting also some Tuocha of 5 years ago with a good aftertaste and this does not help me :x at all!!

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Feb 20th 19 3:48 am
Posts: 512
Joined: Feb 17th 13 5:34 pm

Re: Opinion on 2004 puer Brick

by mr mopu » Feb 20th 19 3:48 am

Teobazbo wrote: Hello everybody these days I'm tasting some puerh shu samples.
I tried a brick of 2004 that has a light but constant taste woody and plum notes never a hint of "fish"in all infusions, the liquor is not very viscous but the person who advised me believes it is better than others who gave me.Now I ask you according to you, is correct that the taste remains so light? I noticed that it never takes harsh notes and this seems to me a merit but its delicacy leaves me uncertain.I'm tasting also some Tuocha of 5 years ago with a good aftertaste and this does not help me :x at all!!

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Depends on fermentation time. Those with more are deeper in taste and short shou processes mean lighter tasting shou. The no fishiness is a plus.

Feb 20th 19 4:09 am
Posts: 181
Joined: Dec 2nd 10 3:53 am
Location: CA

Re: Opinion on 2004 puer Brick

by Zared » Feb 20th 19 4:09 am

Looks like it’s mostly made from larger yellow leaf which inturn makes it weaker. It’s basically scraps that don’t make it into better quality cakes.