A full-bodied tea that reveals new flavours with each steeping



The Big Snow Mountain Ripe Pu’er is a fine example of post-fermented tea. In the world of Pu’er, this is the process of simulated ageing.

This process gives the tea its vintage-like characteristics (mellow and smooth taste, dark leaves). It also has distinct aromas of wet soil and mushrooms and a berry-like aroma. Later steepings reveal subtle honey flavours.

The wrapper is not date-stamped. China’s food and beverage regulators did not require date-stamping of Pu’er cakes until late 2005-early 2006.

Brewing & Enjoying BIG SNOWY MOUNTAIN 2005 Ripe Pu’er

Pu’er tea has long been recognized in China as a digestive aid, and may also assist in the reduction of cholesterol levels.

To brew:

  • Chip off four grams from this ripe Pu’er cake. Add more leaves for a stronger brew
  • Brew at boiling point with 125 ml filtered water and discard (the “first wash”)
  • Drain the leaves and retain in the pot
  • Steep again for five seconds, and allow the tea’s full flavours to start developing 
  • The same leaves of this ripe Pu’er can be steeped ten or more times, with a slightly longer steep each time
  • If it becomes too “medicinal” remove some of the leaves and re-steep
  • The water should be drained off completely after each pour

by Cha Crusade on THE MINI Raw Pu'er Cake
A great first pu'er cake

This was the first raw pu'er cake I ever purchased and was a great introduction to what a young raw pu'er is like. By flash steeping, this can last for over a dozen steeps. It has that classic bitterness that the Lincang region is known for, which I find quite enjoyable. After the first few flash-steeps, you'll begin to really notice the sweetness kicking in and a menthol sensation building in the throat. It's fun experiencing the tea changing as the session progresses. There are better young raw pu'er cakes out there but this one is solid, and the unusually small size keeps the price down enough to make it easier to try.

Thanks for the feedback, Cha Crusade! Great to know you're getting so many steeps out of The Mini.

by Misbah on JX Organic Oolong
Oolong love you long time

This tea is perfect for vegans or those that crave a creamy warm texture to their teas. It's a perfect middle path for me because I generally don't enjoy green teas. It's like a perfect marriage between a green tea and a black tea. The flavours seem to intensify on a second or third infusion of the tea leaves.

We're very glad you enjoy the Jinxuan oolong, Misbah.

Raw Aged Pu'er Cake 10+ years of age

I recently bought this via special order.The earthy aroma and complexity of flavour is something I've never tasted before in a tea.Just magnificent.

It is indeed a wonderful tea. Thanks for the glowing review Konrad!

Finest Sencha

This sencha is fabulous. Such intensity and purity of flavour.One of the best I've tried


MATCHA (Unkaku: ‘Crane in the Clouds’)

Tried this today at the Melbourne (first) Tea Festival and it was amazing! Smooth, sweet and natural with all its goodness. It was just mesmerizing watching the green tea master perform the traditional Japanese tea ceremony. Returned multiple times for more! Definitely how green tea should be known to the general public. Thank you for the awesome experience!

Thank you for the feedback! We're looking forward to sharing this amazing tea again in the near future.

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Additional information


Ripe (Post-fermented)


Spring 2005


Mengku township, Lincang, southwest Yunnan province, CHINA


357 g cake, 20 g pack


Dry, odourless and well ventilated, away from direct sunlight

Minimum purchase total (AUD)


Brewing Guide (Gongfu style)

4 g, 125 ml, 100⁰, 5 to 30+ sec., 10+ infusions


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