Douji

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Recent Tasting Notes

Douji is also known as the Yiwu Zhengshan Tea Company. This is a small 75g brick with tight compression. Very limited aroma coming from the dry leaf. Ten second rinse followed by a 5 second rinse and while it sat idle the leaves began to loosen a bit. After sitting for about 90 minutes, I went back to the yixing to prepare my tea and was happy to be hit with a very sweet and fruity aroma as soon as I removed the lid. In addition, there seemed to be a very subtle hint of a tobacco scent in the background. The tea soup has a very rich dark gold color. The sip is rather creamy with the complementary themes of fruity sweetness and nutty essence. The body is solid and produces a pleasant mouth-watering effect followed by a cooling, throaty aftertaste . What dominates my my thoughts of this tea session is the persistent sweetness that penetrates the mouth which I find to be characteristic of tea made with solid Yiwu raw material. This is a very smooth tea with plenty to enjoy.

I am fond of both Douji and Chen Sheng Hao products (IMO both offer high-quality factory productions). While they used to be more widely available through our normal channels (e.g., Puerh Shop and Yunnan Sourcing), now both companies rely upon more limited distribution in the marketplace. I mention this here because I see that Puerh Shop still has four different 2008-2009 Douji products in stock. If you have any interest, take a look at these for you will have great difficulty finding Douji once they are gone.

Preparation
195 °F / 90 °C 0 min, 15 sec 7 g 4 OZ / 110 ML
Rich

Have you tried any of the cakes currently offered at puershop?

DigniTea

I think the Dadou and the Sandou are both reliable blends (most Douji aficionados have both in their collection). PS offers a sample of the 2008 Bulang so there is little risk there but I’m not a huge fan of this one. I have that fragrant brick but I’ve not tried it (good price point and all Spring material – could be something special).
The general Douji style is darkness, heaviness, and tobacco; kuwei (a decent throaty bitterness); after a few infusions you find a lovely honey-like sweetness. Generally good for 10-12 enjoyable steeps.
-——Warning: I’m a big fan of Douji. For my tastes, they make enjoyable, complex puerh. Thus, question my objectivity.

Rich

I have a sample of the fragrant brick, I’ll try that soon. And there’s no such thing as objectivity when it comes to tea! Well, maybe a bit…

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The Douji DaDou produced in 2009 is a blend of very fine Menghai and Lincang leaf. The characteristics of the two areas blend wonderfully to produce a fantastic cup! The cake is composed of beautiful whole leaves throughout (i.e., not just on top) which are quite large. The tea liquor is a nice orange-yellow color – even after two rinses it was a tiny bit cloudy during the first 2-3 infusions. The scent is pleasant – fresh, fruity, sweet. The sip is quite smooth and mellow with a definite sweetness and there is a little boldness and strength (a thickness?) to balance the sip. Nice chaqi settles in after 10-12 swallows. Definitely a bit of appealing complexity in this one — a good quality offering and I am a fan for sure!

The Douji brand is considered a premium puerh – particularly their single-mountain cakes. Unfortunately these cakes have become extremely pricey in recent years. I have learned from a few individuals more knowledgeable about puerh than I that the best value in Douji products may now be their blends which also use high quality tea leaves. Of course these too have risen dramatically in price recently. However, if you keep searching you just might stumble upon a cake here or there in a tea seller’s inventory with a little age on it and an “older” price which makes it a bargain compared to the more recent Doujis. I’ve stumbled upon a few lately and I am very happy to have added them to my puerh collection.

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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100

This is currently my fav tea. The price is TOO DAMN HIGH, but at least I still have a few cakes left. This is the REAL DEAL for Yiwu raw tea

Preparation
200 °F / 93 °C 1 min, 30 sec

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96
drank 2010 Xiang Dou by Douji
12 tasting notes

This is a fav! A lot of the other Douji teas hurt my wallet, but these bricks are a cheap way to drink. This 1 is still pretty young, but it is getting better as time passes. I have a new brick of this on the way; 250 grams of goodness :)

Preparation
205 °F / 96 °C 0 min, 15 sec
Azzrian

I have a sample here from them I still need to try.

Jonephant

I liked this tea, as you said its smooth and excellent for beginners. One criticism would be how tightly the tea was packed. Ive drank hundreds of bricks but have never encountered a tea that was so hard to break!

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88

All of my ratings are 88, luck be with you.

The dry leaves smell like white sugar. Very young, with scents of vegetal grass still present – probably due to being pressed only a month ago, and picked but a few months ago. That young smell can be put-offish, but in this case it is quite endearing.

http://www.twodogteablog.com/2012/08/20/naka-shan-2012-douji/

Preparation
Boiling 0 min, 15 sec

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91

The price of this tea is totally crazy by now, as the cakes of this tea are probably in the several hundred dollar range. (357g puer cakes) I just used up my last of this small sample and I have to say it is good tea. But, with a qualifier, that it is far too pricey. There are other outlets with better Ban Zhang tea, but for the main stream, Douji is great. Better than Chen Sheng Hao.

Preparation
Boiling 0 min, 15 sec

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66

I can not make up my mind about Douji. Their teas are better than Menghai or Zhongcha or the other factories, but their prices are so high. Then, if you dip into their less expensive teas (see above) the quality is just ok.

This is good enough to drink, and it is a decent daily tea. Just as a point of reference for frequent steepster users, this tea is about 5 times better than anything offered by most American tea retailers, but if you compare it to all the other puer tea out there, it is just a hair above average.

Preparation
Boiling 0 min, 15 sec

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71
drank 2010 Hong Shang Dou by Douji
207 tasting notes

I’ve drank this tea a fair amount lately and I have to stop and ask myself why. I think because this tea is kind of a throw away. It’s not bad, it’s not great and it was cheap. The maocha was obviously heavily cleaned and maybe processed a little stiffly. There’s an odd papery sensation to the whole tea and I think for now, I’ll stop drinking it and see what becomes of it in 10 years.

StaLLZee

Their prices keep going up too! Douji probably makes the best “brand name” tea, but the price gets higher and higher. I do think it ages well though!

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