2009 Douji Fragrant Pu-erh Tea Brick

Tea type
Pu-erh Tea
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Bitter, Caramel, Pine, Smoke, Sweet
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Edit tea info Last updated by Cole
Average preparation
Boiling 0 min, 15 sec 10 g 10 oz / 295 ml

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From PuerhShop.com

Douji has been a rising star in high quality Pu-erh tea arena. Using the best of arbor materials harvested in early Spring and processed strictly by the traditional method, it won the heart and soul of many tea collectors. A critic even goes as far as saying this: in a few years, there are only two brands standing out in Pu-erh tea, ‘Dayi’ for shu/cooked and ‘Douji’ for sheng/raw.

Douji products won both ‘Best Quality’ and ‘Most Collectable Value’ awards in a competition. Once again in 2009, this brick won a gold award in China Tea Expo, Shenghai.

Pu-erh Tea Cake 250g/8.81ounces Unfermented or raw Vintage 2009 Premium class Loose tea leaves Caffeine: Moderate

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2 Tasting Notes

40 tasting notes

Holy COW this is good!

Apparently after a few years, the “fragrance” becomes one with the brick. This is such a sweet, delicious brew that both smells and tastes like raisins, citrus, and plums; with a slightly peachy aftertaste. Smooth mouthfeel. Nice, dark honey color. Long lasting aftertaste. Yum, yum, yum!

Bought this to age, but I’ll definitely be drinking more of this brick. I figured all that “award winning” talk was just conjecture, but it really is a top-notch brick.

Boiling 0 min, 15 sec

ohhh sounds yummy!


It is! If you stick to short infusions, and drink when it’s hot, it doesn’t get too bitter either. I let my fourth or fifth infusion go for a little over a minute and cool, and it was rather strong. Still yummy, but bold — hope that means it’ll still have some life when it ages!


I should be getting my first full order min from PuerhShop any day now, I can’t wait. I got a nice big sampler earlier on, yet found I couldn’t afford to drink regularly what I had sampled. It still helped me to learn so not regretable at all.


You won’t be disappointed (unless you picked some crummy teas ;). I was very impressed with their 2009 Loose Golden Leaf Imperial (cooked) puerh, and the 2007 Mengku Bingdao Arbor Mao Cha, if you’d like some affordable reccomendations. Their 1105 brick or cake is also top-notch for the price.

Hope you like!

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286 tasting notes

Breaking this out after about a year and a half in the “pumidor”. I remember this smelled nice and had a very light color to it.
I am back sometime later for a proper review.
First noticeable thing is this has become a bit more loose and easier to chip off. The color hasn’t seemed to vary that much on the dry leaf from what I remember.
I got about 10 grams off the brick to brew in the easy steeper that I have. I gave about a 10 second rinse due to the fact that bricks are more tightly pressed and take a bit longer for the water to get in there.
The rinse water actually looked a bit more amber than the green I recall. It is a 5 year old so it is still “teething and growing”.
I gave two 5 second steeps with about 5 ounces each. The brew is giving a scent of warm wet hay and a whisper of smoke. The tastes are of pine and some bitter that fades into a caramel touch of sweetness very quickly. A bit of astringency that leaves quickly. Swirling the tea in the mouth gives you that thick feel across the tongue.
A very nice brick from them and I think it is progressing along nicely.

Flavors: Bitter, Caramel, Pine, Smoke, Sweet

205 °F / 96 °C 0 min, 15 sec 10 g 10 OZ / 295 ML

I like Douji :)


Does this have lapsang souchong pine smoke?


No LS smoke, just a bit from the kill green wok roasting is my assumption.

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