Video: Unwrapping and breaking down
Crafted in 2007 by LiuDaChaShan (Six Famous Tea Mountains), the "Jun Chang Hao" Puerh Sheng (raw) tea cake is a 357-gram homage to a storied legacy. This hard-pressed disc cake is designed to replicate the original recipe of the Jun Chang Hao brand, a name revered in tea history for over a century, preserving its authentic astringency and distinctive fragrance through meticulous craftsmanship.
Junchang Brand Collection Certificate
The “Junchang Brand” was established in 1922 AD in Lushi, Fengqing, a significant town along the ancient Tea Horse Road. Its founder, Mr. Luo Yingcai, was a legendary figure in Lushi. He was the first merchant in Lushi to undertake large-scale purchasing of barren hills for planting and processing tea. Under his influence, Lushi experienced a boom in tea industry development during the 1930s and 1940s, and the “Junchang Brand” earned a high reputation both domestically and internationally.
Ms. Ruan Dianrong, the founder of Yunnan Liudachashan Tea Industry Co., Ltd., is the granddaughter-in-law of Mr. Luo Yingcai. As an inheritor of the Junchang Brand, she discovered the ancestral blending techniques while researching Puerh tea. To preserve the historical legacy of Puerh tea, she has revived the traditional ancient production methods of this brand.
Yunnan Liudachashan Tea Industry Co., Ltd.
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: 2007 · Sheng (raw) puerh · 357g cake · LiuDaChaShan
Appearance: Firmly compressed, this cake likely features a high proportion of young buds and tender leaves—indicative of premium grades (assumed to be 1-3)—ensuring a refined texture and robust character after years of aging.
Liquor: The tea yields a clear, luminous liquor with a bright, pristine appearance, reflecting its superior quality.
Aroma & Flavor: This unique blend offers a complex profile, unveiling light bitterness paired with subtle fruity undertones. A pronounced hui gan (returning sweetness) emerges, stimulating salivation and leaving an impressive, lingering taste that envelops the palate. The well-balanced composition shines through, particularly in its long-lasting, distinguished aftertaste.
Best for: Highly recommended for those seeking to elevate their tea experience, this "Jun Chang Hao" cake delivers a harmonious and memorable Sheng Cha, perfect for connoisseurs and enthusiasts alike. 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: 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.
Naturally aged in Guangzhou’s ideal conditions, this tea has matured gracefully, deepening its flavors and enhancing its sophistication over time.
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.
