2018 Snow Mountain Raw Puer

1. Background and Origin

Snow Mountain takes its name from Daxueshan (大雪山), or “Great Snow Mountain,” in the Mengku region of Shuangjiang County, Lincang, Yunnan. This mountainous landscape is renowned for its rich tea heritage, forest ecosystems, and Mengku large-leaf tea trees, whose leaves produce teas with substantial flavor and enduring sweetness.

Daxueshan teas are prized for their shan ye qi yun: an evocative mountain character expressed through penetrating fragrance, depth, and a lingering finish. In this 2018 raw puer, that vitality meets the mellow complexity of eight years of aging. Each 7g pearl offers a complete brewing session, revealing its character as the leaves gradually unfurl.

2. Processing

Raw puer begins with freshly harvested leaves that are withered, pan-heated in a process called sha qing, rolled, and sun-dried to produce maocha. The dried tea is then softened with steam for shaping and dried again after compression.

For Snow Mountain, the finished form is a compact 7g pearl, conveniently portioned for gongfu brewing. Natural aging has softened the tea’s youthful edge and developed its distinctive mature fragrance, while preserving the structure and returning sweetness that make raw puer so rewarding.

For more details about Raw Puer Tea processing see Chapter 3 of the Masterclass on Tea.

3. Tasting Notes

Aromas of dried tobacco leaf and weathered library books introduce a deeply aged character, lifted by the warm sweetness of butterscotch and a delicate thread of orchid.

The infusion is gently sweet and supple, with a crisp, balanced mouthfeel and a pleasing grip. Mild bitterness and astringency briefly frame the sweetness, then quickly dissolve into hui gan—the sweetness that returns after swallowing—and a pronounced mouthwatering sensation.

Mature aromatics give the cup depth, while its clean finish keeps each sip lively. A tea for slow afternoons, thoughtful conversation, and following the subtle changes between infusions.

For a refresher on tea quality assessment, see Chapter 4 of the Masterclass on Tea

4. Steeping Recommendations

Gongfu brewing

• Tea: One 7g pearl
• Vessel: A 100–120mL porcelain gaiwan or small clay teapot
• Water: 95–100°C / 203–212°F
• Rinse: Rinse for 10–15 seconds, drain completely, and rest the moistened pearl for approximately one minute.
• First infusion: Steep for 20–30 seconds, adjusting as needed to help the compressed leaves open.
• Following infusions: Once the pearl loosens, begin with 10–15-second steeps. Gradually lengthen the time as the flavor becomes lighter.

Let the pearl open naturally and drain fully between infusions. Shorter steeps emphasize sweetness and balance; longer steeps bring forward body, aged fragrance, and grip.

For a refresher on tea infusion see Chapter 5 of the Masterclass on Tea

5. Food Pairings

Snow Mountain pairs especially well with gently savory foods and restrained sweetness. Match its aromatic depth with toasted or earthy flavors, or contrast its crisp texture with something rich and creamy.

• Roast chicken with shiitake mushrooms: The mushrooms echo the tea’s woodsy, aged character, while its mouthwatering finish refreshes the palate between savory bites.
• Aged Gouda or Comté: Nutty, buttery flavors complement the butterscotch aroma. The cheese’s saltiness offers a counterpoint to the tea’s returning sweetness, while its creamy texture contrasts with the tea’s gentle grip.
• Brown-butter shortbread: Toasted butter creates an aromatic bridge to the tea’s warm, mature notes. Choose a lightly sweet version to keep the tea’s subtler flavors in focus.
• Fresh pear with toasted hazelnuts: Pear complements the infusion’s clean sweetness and offers a juicy contrast to its astringency; toasted hazelnuts connect the fresh fruit with the tea’s deeper aromatic character.