Video: Unwrapping and breaking down
Although the leaf appearance is not composed of the long, dark strands typically associated with classic Yi Wu tea, we believe the raw materials come from nearby tea regions with quite similar characteristics, as reflected in the tasting notes below.
The dry leaves are tightly compressed, strong, and well-formed, with a very appealing appearance.
Its overall character is soothing, comforting, and deeply relaxing.
This tea almost leads one to imagine the original philosophy of Liu Da Cha Shan: an attempt to mimic or recreate traditional puerh made primarily for long-term aging rather than for immediate consumption after production. Sheng puerh is unlike other teas in this regard.
My first encounter with it was in 2025—approximately 22 years after it was produced. As for its evolution over time, I can only speculate. Perhaps it was not particularly attractive in its early years, or perhaps it already showed promise. Who knows?
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: 2003 · Sheng (raw) puerh · 357g cake · LiuDaChaShan
The brewed tea liquor is clear, bright, and clean.
On the palate, the tea is resilient yet soft, showing good richness and depth. The texture is mellow and sleek, with a smooth, almost silky mouthfeel. Bitterness and astringency are present but remain light and well-controlled.
The most impressive feature is the abundant and long-lasting salivation it produces—aptly described by the phrase “舌底鸣泉” (a spring flowing beneath the tongue).
Rather than offering an immediately strong or flashy aroma, this tea shows solid inner strength (Cha Qi).
In some ways, it reminds me of certain aged Yi Wu teas produced by Changtai, though the differences are quite evident upon closer tasting.
I did not taste this tea when it was young.
Best for: 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.
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.
