Da Xue Shan (Snow Mountain) 2011
Sheng Puer Cake 357g 2011
The buds and leaves are thick, which contributes to longer infusions. The aroma is complex and rich with hints of wild flowers, and the flavor has a slight bite with sour fruit notes that quickly turns sweet.
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- Tea Origin
- Lin Cang Tea Area, Yong De County, Southern Yunnan Province
- Tea Bush
- 300-400 year old tea trees
- Harvest Time
- early spring
- Picking Standard
- Sprigs of one bud with two or three leaves growth
This tea came from Yongde County, in the Daxueshan National Reserve, protected in 1986. This area belongs to the foothills of the Himalaya Mountains, the highest peak locally being 3504 meters. The are seven different ethnic minorities that live in this area
All of the tea comes from trees that are 300 to 400 years old. These trees were recently rediscovered when the surrounding Cizhu bamboo forest flowered and died, revealing the tea trees. The tea is still in the deep forest and had to be transported by mules, a week long trip. The maocha was produced in a primitive setup in the forest where the tea was withered, fixed, and then sun dried. The aroma of the tea is rich and complex because it grows in sweet flowering azalea trees and other flowering trees in the forest.
The color is a bright golden color and clear. The taste is rich, robust, with a quickly creeping sweetness. Many infusions can be made from these thick leaves. The flavor changes from infusion to infusion, resulting from 2011 being the year of the 100 year drought. It caused a lot of the leaves to be thin and yellow colored; one can be seen in the photo above. This tea is made of the leaves that were separated from the yellow weak leaves. It was all harvested before Qing Ming in the early spring. It adds up to very high quality tea, and is quite rare. The stress of drought concentrates the nutritional elements of the tea. This tea is very cooling according to Chinese medicine and good for detoxing. This tea is also perfect for aging.
Da Xue Shan’s ancient trees grow at the highest altitude of any of our puers, at 2,200-2,750 meters (7,200-9,000 feet). The trees grow in a compact area about 8 square kilometers in Southern Yunnan, and are not widely cultivated. It is the largest wild tea tree area we have found so far.
These trees are large (40 cm around) and robust; rich in amino acids, antioxidants, and caffeine. They represent the character of Lin Cang’s tea trees in general, which have made the area so famous for puer teas. The leaves can be re-infused many times.
The leaves for this cake were picked early in the Spring. The buds and leaves are thick, which contributes to longer infusions. The aroma is complex and rich with hints of wild flowers, and the flavor has a slight bite with sour fruit notes that quickly turns sweet. Since this tea was picked in early 2011 during a period of severe drought, each tree produced fewer leaves but with a more concentrated flavor and aroma.
No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.
Da Xue Shan (Snow Mountain) 2011 brewing guidelines
Weight per piece: 357 grams
How to store: Store in a dark, well ventilated area with less than 70% humidity. Less than 25 degrees C or 77 degrees F. Store in the paper or fabric, not plastic. Keep away from odors and fragrances.
How to infuse: Any cup, pot, or gaiwan made of porcelain, glass, yixing clay, iron, or other material will work.
1st infusion — Loosen and gently break off about 5 grams of tea from the brick for approx. 12 ounces water. Use boiling water (212 degrees F) and infuse for 2 minutes.
Infusions: 7 or more times
Note: Slowly simmering 5g of tea in one gallon of water on the stove also makes great tea and the leaves can be used multiple times. This economic manner of steeping is frequently used by the local people of Yunnan.