Video: Unwrapping and breaking down
From the esteemed LiuDaChaShan tea house, the 2007 "Yin Ji - Ban Zhang" Puerh Sheng (raw) tea cake is a 357-gram masterpiece crafted as part of the "Yin Ji" series. This collection pays homage to the legendary teas of history, drawing inspiration from iconic blends such as Hong Yin (Red Mark), Huang Yin (Yellow Mark), Lv Yin (Green Mark), Zi Yin (Purple Mark), and Lan Yin (Blue Mark).
Sourced from the renowned Ban Zhang tea region, this cake embodies the robust terroir and heritage of its origins.
Appearance: The tea features strong, tightly compressed threads, meticulously formed into a firm disc cake. With years of aging, the leaves have deepened into a rich dark brown, exuding a mature and refined character.
Liu Da Cha Shan, also known as Six Famous Tea Mountains, is a renowned tea company based in Yunnan, China, specializing in Puerh tea. Established in 2002 by Ruan Dian Rong, a former manager of the Meng Hai Tea Factory, the company draws its name from the historic Six Famous Tea Mountains of southern Yunnan, celebrated for their exceptional tea-growing conditions. Liu Da Cha Shan focuses on producing high-quality raw (sheng) and ripe (shou) Puerh teas, sourcing materials from ancient tea trees in regions like Jing Gu, You Le, and Ban Zhang.
Tea Profile
At a glance: 2007 · Sheng (raw) puerh · 357g cake · LiuDaChaShan
Liquor: The infusion reveals a clear, vibrant tea liquor with a luminous brightness, reflecting its pristine quality.
Aroma & Flavor: Initial notes of bitterness and astringency give way to a bold, commanding taste, characteristic of Ban Zhang’s potent profile. This intensity evolves into an exciting yet smooth flavor, offering a dynamic and satisfying experience with each sip.
Character: Vigorous and well-structured, this tea captures the essence of traditional Puerh Sheng, balancing strength with elegance—an invigorating choice for the discerning palate.
Best for: Highly recommended for daily drinking, this "Yin Ji - Ban Zhang" cake is a standout addition to any tea collection, promising both depth and enjoyment for enthusiasts of raw Puerh teas. Known for its dedication to traditional craftsmanship and natural aging processes, the company has built a strong reputation among tea enthusiasts worldwide.
Brewing Guide
Water: rolling boil, 100°C (212°F).
- Rinse teaware with hot water; use roughly 5g of tea for each 100ml of vessel.
- Give the leaves one quick rinse, then cover and rest about 10 minutes to wake them up.
- Begin with 10–15 second steeps, lengthening each by about 5 seconds.
- Decant fully into a sharing pitcher each time.
- Enjoy — good sheng keeps giving for many infusions.
Use this as a starting point, not a fixed formula. Play with pour height and speed, and notice how the tea answers in different weather and seasons. Learning to brew one tea well anywhere, anytime is the real craft.
Storage
Store in a cool, dry place with gentle airflow, out of direct light and away from strong smells such as cooking spices or smoke. If you plan to age it for years, breathable paper or clay storage suits puerh better than airtight plastic.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
