Video: Unwrapping and breaking down
Crafted in 2003 by LiuDaChaShan (Six Famous Tea Mountains), this "Yi Bang - Ye Sheng Cha" Puerh Sheng (raw) tea cake weighing 357 grams is a remarkable expression of wild tea harvested from Yi Bang Mountain. As one of the historic Six Famous Tea Mountains within the revered Yi Wu tea region, Yi Bang is celebrated in Puerh tea history for its unique terroir and exceptional quality.
Appearance: While the wrapper may show signs of wear, the tea itself presents a striking profile. The hard-pressed disc cake features a dense center with looser edges, causing some tea threads to naturally detach from the perimeter. The leaves, small and rounded, exemplify the distinctive character of Yi Bang’s wild tea.
Intertwined with these notes is a distinctive wax-like undertone, adding depth to the experience.
Creamy, rich, and delightfully varied, these qualities weave together to create an intriguing and rewarding experience, making this tea a captivating choice for exploration and a valuable addition to any tea journey.
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
Liquor: The infusion produces a clear, bright tea liquor, radiating clarity and inviting appreciation.
Aroma & Flavor: This tea delivers a soft, resilient taste, embodying the signature characteristics of the greater Yi Wu tea region—subtle astringency harmonized with a refreshing vibrancy.
The flavor crescendos into a striking finish, distinguished by a pronounced hui gan (returning sweetness) and a saliva-inducing quality that elevates its intricate complexity.
Aftertaste: A long-lasting, lingering finish envelops the palate, revealing the tea’s depth and finesse—a testament to its wild origins and meticulous aging.
Best for: Highly recommended for those looking to enrich their tea journey, this "Yi Bang - Ye Sheng Cha" cake offers a sophisticated and rewarding Sheng Cha experience, ideal for enthusiasts and collectors 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 under Guangzhou’s optimal conditions, this tea has matured beautifully over two decades, intensifying its flavors and refining its 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.
