Video: Unwrapping and breaking down.
Although the leaf appearance is not composed of the long, dark strands typically associated with classic Yiwu 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.
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). Its overall character is soothing, comforting, and deeply relaxing.
In some ways, it reminds me of certain aged Yiwu teas produced by Changtai, though the differences are quite evident upon closer tasting.
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.
* I did not taste this tea when it was young. 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?