Watch Video: Unwrapping and breaking down.
This is the 2002 LiuDaChaShan (Six Famous Tea Mountains) “Bang Wei - Ye Sheng Cha” (Bangwei Mountain - Wild Tea) cake: a 357g sheng (raw) puerh pressed from wild tea from Bangwei in Lancang County, Pu’er. Bangwei is known in tea science for its roughly 1,700-year-old “transitional” ancient tea king tree — a living link between wild and cultivated tea — and for high-altitude old-tree gardens along the Lancang River.
Appearance: The wrapper may show wear. The cake is a hard-pressed disc with a dense center and looser edges, so some leaf threads may detach at the rim. The strands are thick and robust, typical of Lancang large-leaf tea.
Liu Da Cha Shan (Six Famous Tea Mountains) is a Yunnan puerh company founded in 2002 by Ruan Dian Rong, a former manager of Menghai Tea Factory. It takes its name from the historic Six Famous Tea Mountains of southern Yunnan, and produces raw (sheng) and ripe (shou) puerh from regions such as Jinggu, Youle, and Banzhang.
Tea Profile
At a glance: 2002 · Sheng (raw) puerh · 357g cake · LiuDaChaShan
- Liquor: Clear and bright.
- Aroma & Flavor: High aroma and a full body, with clear bitterness and astringency that convert quickly into sweetness — a balanced, structured cup rather than a soft one, with the depth of Lancang old-tree material.
- Aftertaste: Long and lingering, the sweetness returning steadily.
- Best for: Drinkers who want a full-bodied Lancang wild sheng with structure, from the mountain of the transitional tea king tree.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are starting guidelines, not fixed rules. Adjust pour and timing to taste.
Storage
Store with air, coolness, and dryness; keep out of sun and away from strong odors. For long aging, paper or unglazed clay breathes better than sealed plastic.
This cake has been naturally aged in Guangzhou for about two decades.
A Note on Appearance
Not every cake shows these, but they can occur after many years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects may nibble the husk and cotton paper while leaving the tea untouched, leaving a fine powder. Harmless; brush off before brewing.
- Tea oil spots: yellowish spots from natural tea oils; not a flaw.
- Torn wrapper: small tears or holes in the cotton paper can happen in storage and handling; the tea inside is unaffected. A lower-priced option with a nearly fully torn wrapper may also be listed.
