Video: Unwrapping and breaking down
Sourced from wild tea leaves of the Ban Zhang tea region, this 357-gram raw Puerh cake is classified as "Te Ji Pin" (Special Grade), the pinnacle of its wild tea series.
Renowned for its exceptional quality, this tea reflects the untamed vitality of its origins, refined through nearly two decades of aging.
The tea showcases tight, robust threads that have matured into a striking, dark appearance after approximately 20 years, exuding visual elegance and craftsmanship.
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 yields a clear, radiant liquor that hints at its pristine character.
On the palate, it delivers a round, mellow taste interwoven with a rich bitterness. This bitterness, far from being sharp or overpowering, integrates seamlessly into the tea’s depth, fading quietly and leaving a harmonious impression—appealing even to those who typically shy away from bold flavors. Astringency is nearly absent, enhancing its smooth profile.
The aftertaste unfolds with pronounced hui gan (returning sweetness), accompanied by a wave-like surge of saliva that fills the mouth, a testament to its vitality. Impressive in its strength and flavor variations, this Puerh exudes a potent Cha Qi (tea energy), offering a refreshing and resilient taste that distinctly embodies the wild tea’s unique character.
Crafted with a masterful recipe, it achieves an exquisite balance of all elements—bitterness, sweetness, and texture—making it a standout in its class.
Best for: Highly recommended for tea enthusiasts of all preferences, this Ban Zhang wild tea promises an elevated and rewarding experience, blending intensity with refinement in every sip. 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 stored in Guangzhou, this tea has matured gracefully, deepening its complexity 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.
