{"product_id":"2002-liudachashan-ban-zhang-ye-sheng-cha-banzhang-mountain-wild-tea-cake-357g-puerh-raw-tea-sheng-cha","title":"2002 LiuDaChaShan \"Ban Zhang - Ye Sheng Cha\" (Banzhang Mountain - Wild Tea ) Cake 357g Puerh Raw Tea Sheng Cha","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.youtube.com\/watch?v=xKTZ5TMMX8E\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan style=\"color:#0070EB;\"\u003e\u003cstrong\u003eWatch Video: Unwrapping and breaking down.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis is the 2002 LiuDaChaShan (Six Famous Tea Mountains) “Ban Zhang - Ye Sheng Cha” (Banzhang Mountain - Wild Tea) cake: a 357g sheng (raw) puerh pressed from wild tea from the Ban Zhang villages of the Bulang Mountains in Menghai County, Xishuangbanna. Banzhang is the most forceful name in puerh — the benchmark for strength, thick taste and strong cha qi (tea energy).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAppearance:\u003c\/strong\u003e The wrapper may show wear. The cake is a hard-pressed disc with a dense center and looser edges, so some leaf threads may detach at the rim. The threads are tight and robust, darkened after more than two decades of aging.\u003c\/p\u003e\n\u003cp\u003eLiu Da Cha Shan (Six Famous Tea Mountains) is a Yunnan puerh company founded in 2002 by Ruan Dian Rong, a former manager of Menghai Tea Factory. It takes its name from the historic Six Famous Tea Mountains of southern Yunnan, and produces raw (sheng) and ripe (shou) puerh from regions such as Jinggu, Youle, and Banzhang.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eTea Profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAt a glance:\u003c\/strong\u003e 2002 · Sheng (raw) puerh · 357g cake · LiuDaChaShan\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLiquor:\u003c\/strong\u003e Clear and bright.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAroma \u0026amp; Flavor:\u003c\/strong\u003e Round and mellow, with a rich bitterness that sits inside the tea’s depth rather than on top of it and fades quietly; astringency is minimal. Pronounced hui gan (returning sweetness) with a wave-like surge of saliva, and a potent cha qi (tea energy) — the strong, resilient Banzhang character.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAftertaste:\u003c\/strong\u003e Long and lingering, strength and sweetness together.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest for:\u003c\/strong\u003e Drinkers who want the bold Banzhang style in an early-2000s LiuDaChaShan wild-tea pressing, now well aged.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eBrewing Guide\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e 100°C (212°F), fully boiling.\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the vessel; add around 5g per 100ml.\u003c\/li\u003e\n\u003cli\u003eOne rinse to open the leaves, then a covered rest of about 10 minutes.\u003c\/li\u003e\n\u003cli\u003eSteep 10–15 seconds at first, adding ~5 seconds per round.\u003c\/li\u003e\n\u003cli\u003eAlways pour out completely into a fairness cup before drinking.\u003c\/li\u003e\n\u003cli\u003eKeep steeping — sheng rewards patience with many rounds.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThese are starting guidelines, not fixed rules. Adjust pour and timing to taste.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eStore with air, coolness, and dryness; keep out of sun and away from strong odors. For long aging, paper or unglazed clay breathes better than sealed plastic.\u003c\/p\u003e\n\u003cp\u003eThis cake has been naturally aged in Guangzhou for about two decades.\u003c\/p\u003e\n\u003ch3 style=\"margin-top: 2em; margin-bottom: 0.6em;\"\u003e\u003cstrong\u003eA Note on Appearance\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNot every cake shows these, but they can occur after many years of storage.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBamboo powder (zhu fen):\u003c\/strong\u003e a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects may nibble the husk and cotton paper while leaving the tea untouched, leaving a fine powder. Harmless; brush off before brewing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTea oil spots:\u003c\/strong\u003e yellowish spots from natural tea oils; not a flaw.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTorn wrapper:\u003c\/strong\u003e small tears or holes in the cotton paper can happen in storage and handling; the tea inside is unaffected. A lower-priced option with a nearly fully torn wrapper may also be listed.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"King Tea Mall","offers":[{"title":"Sample 7g","offer_id":67939157278950,"sku":null,"price":19.99,"currency_code":"USD","in_stock":true},{"title":"25g","offer_id":67939157311718,"sku":null,"price":43.99,"currency_code":"USD","in_stock":true},{"title":"50g","offer_id":67939157344486,"sku":null,"price":73.99,"currency_code":"USD","in_stock":true},{"title":"100g","offer_id":67939157377254,"sku":null,"price":145.99,"currency_code":"USD","in_stock":true},{"title":"Individual Cake 357g","offer_id":67939157410022,"sku":null,"price":399.99,"currency_code":"USD","in_stock":false},{"title":"Tong (7 Cakes)","offer_id":67939157442790,"sku":null,"price":2660.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0264\/7883\/7863\/files\/20261101151247_686_1.jpg?v=1793517339","url":"https:\/\/kingteamall.com\/products\/2002-liudachashan-ban-zhang-ye-sheng-cha-banzhang-mountain-wild-tea-cake-357g-puerh-raw-tea-sheng-cha","provider":"King Tea Mall","version":"1.0","type":"link"}