The leaf comes from Yi Bang, one of the six ancient tea mountains, which is known for a delicate character, with floral, honeyed sweetness. The "Yi Bang" is made from wild-growing leaf, so expect a less uniform, more individual character than plantation tea. With age, the tea may develop a rounder, more mellow character, depending on storage. From LiuDaChaShan — a 2003 sheng (raw) puerh cake in the Yi Bang - Ye Sheng Cha line.
Tea Profile
At a glance: 2003 · Sheng (raw) puerh · 357g cake · LiuDaChaShan
- Compression & dry leaf: This is a 357g cake with a firm, tight compression. Look for neat, tight threads in the dry leaf.
- Liquor: The liquor is clear and bright, typically amber to orange-amber for sheng of this age.
- Taste: It opens soft and fresh, with slight astringency, balanced by a natural sweetness. As it opens up, the taste turns sweet and balanced. New details keep appearing in the later steeps.
- Mouthfeel & body: On the palate it is soft, rounded and creamy.
- Aftertaste: Look for a quick, clear hui gan, plenty of salivation and a long finish after each cup.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a first-time puerh drinker who wants to go further.
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 guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Small dark specks: tiny dark specks may appear on the wrapper or tea edges of naturally stored puerh. They are harmless and can be brushed off before brewing.
- 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.
