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Historical Background
The "Zhongcha" trademark was registered at the end of 1951 and is a tea brand with significant influence in the tea industry. The design of the logo features the character "茶" (tea) surrounded by "中" (middle, signifying China), symbolizing "Chinese tea being sold in all directions."
The "Dahongyin" (Big Red Mark) was one of the earliest products to use the Zhongcha brand, marking the beginning of the era of branded puerh tea, with its materials and craftsmanship representing the highest standards of the time. The Dahongyin puerh round tea is considered a superior product among modern puerh teas, a classic that has stood the test of time.
Tea Product Introduction
In 2006, Yunnan Zhongcha recreated the legacy product with the Dahongyin 8001 Shanhe Yipianhong, carefully selecting high-mountain sun-dried green tea from Meng Hai, Yunnan, to craft a tea of enduring quality.
Original Factory Packaging
The original packaging is a paper box containing 6 tubes of tea, totaling 42 pieces. Each box comes with a large ticket that indicates the batch number, net weight, and other information.
Each tube is wrapped in bamboo shoots, with the top printed with "Shanhe Yipianhong" in red. The overall appearance of the tubes is clean, with the bamboo shoot wrapping aiding in aroma preservation and moisture protection, beneficial for long-term storage and aging.
The 2006 Zhongcha Dahongyin 8001 Shanhe Yipianhong follows the classic red mark style of packaging, with a festive and grand red design. The center features the classic "Eight Zhong Tea" logo, with "Dahongyin" marked on the left side and the product code 8001 on the right.
The tea cake is wrapped in long-fiber cotton paper, with distinct long fibers for easy identification. The back of the packaging includes the production date, shelf life, and other information.
Tea Cake Characteristics
Each tea cake weighs 400 grams, is round and well-shaped, with an appropriate level of compression. The surface of the cake is dark and dry, with tightly rolled leaves. After years of aging, the cake has become slightly loose, making it easier to break off.
The dry leaves are plump, mainly consisting of robust tea materials, with uniform buds and leaves.
It is a premium aged raw tea with high value for money.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 400g cake · CNNP
A notable feature of this tea is its smoky flavor infusion. The 2006 Zhongcha Dahongyin 8001 Shanhe Yipianhong, with its high aroma from dry storage, has aged for 16 years, resulting in a rich, smooth tea liquor where the smoky and aged aromas blend seamlessly. It offers clear sweetness and moisture in the mouth, making it a premium aged raw tea with excellent value.
The buds have turned golden, and there is a subtle smoky scent upon close inspection. This tea has been very well stored in a dry warehouse, preserving a high aroma.
The 2006 Zhongcha Dahongyin 8001 Shanhe Yipianhong has a liquor that is bright orange-red and oily. There is a slight bitterness upon tasting, which quickly turns into sweetness, with rapid salivation. The liquor is thick, full-bodied, with a strong and intense flavor profile.
A highlight of the tea liquor is the infusion of smoky flavor, with the unique rich smoke of the Meng Hai Bu Lang tea region accompanied by honey and aged aroma, adding to the tea's richness. As you continue to drink, the sweetness and moisture in the mouth become more pronounced, offering a pleasant throat feel.
Evaluation: The 2006 Zhongcha Dahongyin 8001, a classic legacy product of Dahongyin, has been aged in a dry warehouse for many years, infusing the water with smoke, delivering a smooth tea liquor with strong energy.
Best for: improving your tea experience, especially if you already know a few sheng teas and want to taste more closely.
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. Kept in dry storage, which preserves a cleaner, brighter character.
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.
