Opinion on 2004 puer Brick

[Teobazbo]

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 at all!!

[mr mopu]

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 at all!!

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.

[Zared]

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.