Amber Tea Brick | 2014 shou puerh
TASTING NOTES: dark caramel, walnut skin, dried plum
Classic ripe puerh from Menghai's Dayi factory, pressed into a compact 60g brick in 2014. Smooth, earthy, and rich with notes of dark caramel, cedar, and roasted nuts. Perfect for grounding tea sessions, hearty meals, or slow autumn evenings.
60g.
Tea character
Leaf aroma
damp forest floor, cocoa powder, dry cedar wood
Cup aroma
molasses, leather-bound books, roasted chestnut
Flavor
dark caramel with hints of walnut skin, cedar smoke, and a whisper of dried plum
Tea story
Few names in the world of puerh carry as much history and trust as Dayi from Menghai Tea Factory. Their Amber Brick is a compact treasure, crafted in 2014 from selected large-leaf Yunnan material, fermented through the traditional wet-piling process (wo dui) perfected over decades since the 1970s.
This brick was designed to be small and accessible, maturing slowly over the years while offering a classic ripe puerh experience even when young. Through careful fermentation and aging, the tea develops a deep amber liquor, balancing earthiness, smoothness, and subtle sweetness.
Amber Brick is a tea for moments when you seek comfort, grounding, and deep focus. Ideal for cooler seasons, reflective evenings, or meals that call for a rich, digestive-supporting tea.
It’s not just a drink—it’s a piece of the great Menghai tradition, pressed into your hands.
Tea Region | Menghai, Xishuangbanna, Yunnan, China
Tea tree | Camellia sinensis var. assamica
Cultivar | 云南大叶种 (Yunnan Da Ye Zhong)
Harvest | Spring, 2013-2014
Picking & processing | Mature leaves, hand-picked; traditional fermentation (wet-piling), pressed into 60g bricks in 2014
Braised beef with star anise and ginger
The rich, savory flavors of the dish complement the tea’s deep earthiness and subtle sweetness.
Dark chocolate with roasted almonds
Bitter cocoa and toasted nuts mirror the tea’s roasted, mellow body and amplify its comforting finish.
Steamed black rice with coconut cream
Nutty and lightly sweet, black rice enhances the tea’s velvety mouthfeel and its hidden fruity undertones.
