This Big Snow Mountain (Da Xue Shan) Raw Pu-erh Tea Cake was harvested in 2008 and has now been naturally aged for 17 years. It was traditionally stone-pressed using sun-dried maocha from Big Snow Mountain in Mengku, Shuangjiang Dai and Jingpo Autonomous County, Lincang City, Yunnan Province. The tea trees grow at high elevations ranging from 2,200 to 2,750 meters, producing one of the finest Yunnan Pu-erh teas.

Sacred High-Mountain Origin

Big Snow Mountain is located in the core region of the world’s tea tree origins and is regarded by many Pu-erh enthusiasts as a sacred pilgrimage site. From Shuangjiang, it takes over an hour by car and another two hours on foot to reach this remote high-mountain forest. Outside of the harvest season, the area is almost completely deserted—silent, mysterious, and untouched.

Ancient Tea Trees of Big Snow Mountain

Here grows the world’s highest and densest known population of large-leaf ancient tea trees. More than 80,000 original tea trees thrive across 12,700 mu (approximately 845 hectares), making it one of the most important sources of authentic Pu-erh tea varietals.

These ancient Pu-erh tea trees are not only among the oldest tea trees suitable for drinking in the world, but also flourish in a unique, untouched high-altitude ecosystem.

The forest is rich in biodiversity, with tea trees growing alongside moss, vines, and ferns. Their crowns stretch into the clouds, forming one of the most ecologically intact tea tree communities on Earth. This is both a living gene bank and a precious natural heritage—widely known as the “cradle of tea trees.”

Harvesting and Traditional Processing

In 2008, the Big Snow Mountain tea leaves were harvested by local Bulang ethnic tea farmers using traditional sun-drying methods to produce maocha (loose Raw Pu-erh) and were then hand stone-pressed into tea cakes.

The tea was naturally stored by local farmers for 11 years and has been part of the Chinese Tea Group's physical store collection since 2019.

Limited Release of a Rare 2008 Vintage

As the reputation of Big Snow Mountain Pu-erh has grown—and with 2008 being a unique, unrepeatable vintage—we now release only 20 Aged Pu-erh Tea Cakes per year.

By strictly controlling the release, we ensure that this rare 2008 Vintage Raw Pu-erh Tea Cake remains available each year. Time adds value to tea, and this is the reward for our years of careful, professional storage.

Flavor Profile and Chaqi Experience

Flavor Notes

The 2008 Big Snow Mountain Aged Raw Pu-erh Tea Cake expresses the wild energy and power unique to Big Snow Mountain. It is known for its intensity, bold flavor, and exceptional endurance in multiple infusions.

After 17 years of natural aging, the tea develops notes of smokiness and aged depth.

Chaqi Experience

The mouthfeel is smooth and nourishing, with a powerful chaqi (tea energy). Drinking a full session feels like climbing Da Xue Shan itself—sweat-drenched and exhilarated.

Honoring Time and Packaging

Honoring Time Through Tea

To us, every release of an aged tea is an act of honoring time. We are not merely offering a tea—we are sharing a memory from Big Snow Mountain (Da Xue Shan), from the year 2008.

Packaging and Aging Notes

Please note that the packaging of aged Pu-erh Tea Cakes may naturally develop creases or slight wear over time. This is completely normal and does not affect the tea's quality or flavor.

As Aged Pu-erh matures, the rich compounds within the tea may seep into the cotton wrapping, forming tea oil spots. These marks serve as a testament to the tea's journey through time and its unique story.

Gongfu Tea Brewing Guide

(Traditional Method)

Tips: Tea masters recommend steeping times based on each tea's unique flavor, starting the timer after pouring the water.

Common Brewing Guide

(Easy Everyday Preparation)

Tips: You can adjust the steeping time or leaf-to-water ratio to suit your taste—shorten the infusion for a lighter brew or extend it for a stronger one.