2004 Dehong Raw Puerh Brick

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Pu'erh Tea
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8 g 3 oz / 100 ml

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  • “2004 Dehong raw – Chawangshop Price: £4.04 ($6) / 50g = £0.08 ($0.12)/g. £26.96 ($40) / 500g brick = £0.05 ($0.07) / g 52/50 74/100 Summary: A fun tea with a strong cumin like spicy...” Read full tasting note

From Chawangshop

2004 Dehong Raw Puerh Brick 500g
Harvest area: Mangshi, Dehong county, Yunnan province
This 500g brick is composed of spring leaves from Mangshi Luxi. The tea was stored in hot and humid Dehong for about 10 years. The tea changed very nicely to develop into a tea that seems even more mature than it is. Deep orange and clean tea soup; rich aroma with some wetter notes. The tea is smooth, round and soft, with a sweet aftertaste and ripe fruit tones. No smoke, light, very pleasant bitterness

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1 Tasting Note

92 tasting notes

2004 Dehong raw – Chawangshop

Price: £4.04 ($6) / 50g = £0.08 ($0.12)/g.
£26.96 ($40) / 500g brick = £0.05 ($0.07) / g


Summary: A fun tea with a strong cumin like spicy note. Not complex, impressive or oily.

Dry: Dark brown, flat piece. High compression. Some dust. Spicy, raw beetroot attack!


Wet: Soil, aged aromas: furniture polish, bird cage, old building. A faint hint of cumin. A lot going on here.


Rinse: Light golden (not orange).

Rest for 1 hour 20 min.

10s – Light/med golden. Tastes like soil and it quite watery.

15s – Light/med golden brown. Light soil with a refreshing spicy note that lasts from the sip to the finish. Medium thickness. No bitterness or astringency. Flavour is quite basic. 74/100

20s – Light/med brown (golden has gone) Thin liquor. Light furniture polish with a spicy note, which is similar to cumin, but very mild cumin. 75/100. I’ve had a tea like this before from Yunnan Sourcing: 2005 Wild Tree “Ye Sheng Cha” Raw Pu-erh tea brick of Dehong.

25s – Med brown. Produces a medium thickness when the flavour comes in, which is peppery spice, light smoke and light furniture polish. Slightly astringent this time. Body has a dryness to it. The finish has a dry spicy note.

30s – Medium brown. The spiciness takes a step back and the furniture polish is stronger. It washes down smoothly. I can still taste the spicy note after finishing the cup.

35s – Med reddy brown. Still going to the max.

Rest 20 mins.

40s + 50s – Soil, spice, astringency. Fizzes on the swallow.

Flavors: Spicy

8 g 3 OZ / 100 ML
Norbert Varga

I drunk this recently and I did not like it as much as about a year ago, maybe it was just me. I chip of some from the brick to air it out then I try it from a gaiwan. Did you use zisha or porcelain?


What didn’t you like about it? I used a gaiwan.

Norbert Varga

I basically couldn’t detect any sweetness. But I noticed this kind of oscillation with some of my teas over the years.

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