Video: Unwrapping and breaking down
Sourced from wild tea trees on Bu Lang Mountain in Meng Hai County, this 357-gram raw Puerh cake is designated as "Te Ji" (Special Grade), the highest tier in this wild tea series. Renowned for its untamed character, this tea embodies the rugged essence of its mountainous origin.
The tea features tight, robust threads that have curled and darkened with nearly two decades of aging, presenting a striking and mature appearance.
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: 2005 · Sheng (raw) puerh · 357g cake · LiuDaChaShan
When brewed, it produces a clear, luminous liquor that reflects its pristine quality.
On the palate, a bold bitterness emerges upfront, paired with a powerful tea flavor that quickly recedes, leaving a crisp, refreshing mouthfeel.
The aftertaste is rich and multifaceted, revealing a subtle pungency alongside the distinctive sharpness and resilience unique to wild tea.
This Puerh offers impressive strength, complemented by lingering notes that envelop the mouth, delivering notable hui gan (returning sweetness) and stimulating saliva production.
Best for: Highly recommended for those who savor intense, full-bodied teas with a wild, invigorating edge. 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.
Naturally stored in Guangzhou, its flavors have deepened over time, making it an exceptional choice for aficionados who appreciate a robust, dynamic tea experience.
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.
