Video: Unwrapping and breaking down
Crafted in 2006 by Liu Da Cha Shan (Six Famous Tea Mountains), the "75126" Puerh Sheng (raw) tea cake is a 357-gram tribute to the timeless artistry of Puerh production. Inspired by the iconic "7512" recipe pioneered by the Meng Hai Tea Factory, this tea blends tradition with the distinct terroir of the Meng Hai tea region, delivering a classic flavor profile treasured by Puerh enthusiasts.
Appearance: This tightly compressed disc cake showcases neat, uniform tea threads that have aged beautifully, deepening in color and character. A high proportion of young buds and delicate tea leaves underscores its premium quality.
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: 2006 · Sheng (raw) puerh · 357g cake · LiuDaChaShan
Liquor: The brewed tea presents a clear, radiant liquor with a bright, inviting sheen, reflecting its impeccable craftsmanship.
Aroma & Flavor: A smooth and natural flavor unfolds with subtle notes of bitterness and astringency, hallmarks of a well-balanced Sheng Cha. The taste evolves into a lingering, full-bodied sensation that excites the palate and leaves a pleasing aftertaste.
Best for: Highly recommended for daily enjoyment, this "75126" cake offers a refined and invigorating experience, making it an ideal choice for both collectors and those seeking a sophisticated Puerh Sheng tea for regular sipping. 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: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
Naturally aged under Guangzhou’s optimal conditions, this tea has matured gracefully over nearly two decades, enhancing its depth and complexity.
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.
