Big Snow Mountain
High, cool gardens and a patient hand make this one sing. Big Snow Mountain is our spring 2025 release from Lincang’s Mengku area, a Yunnan black tea built for clarity and depth. Bushes around 30–40 years grow at 1 800 m, where big day–night swings slow growth and hold aroma. April’s new growth is dense with sugars, so leaves oxidise evenly and finish sweet. Expect a deep copper-red liquor, early lift of flowers, and a long, syrupy line. It feels generous without being heavy. If you want a daily Yunnan black tea that still reads as special, altitude, first-flush timing, and a careful low-temperature finish all show their work in the glass.
High mountain
Mengku sits among steep, forested ridges in Shuangjiang County. Cool nights and bright days shape the growing environment (soil, altitude, climate) and how it shapes taste. Slower metabolism thickens cell walls that convert into body and sweetness after oxidation. Gardens for Big Snow Mountain face red-brown, stony soils that drain fast and drive roots deeper. That means cleaner cups and a precise finish. The profile from this corner leans floral over smoky and textured over tannic. Think wildflower and dried stone fruit rather than heavy malt. As the cup cools, a clear line of flavour stays intact. That “mountain clarity” is the hallmark of this site.
Craft & leaf
April’s first flush brings small, tight sets packed with sap. After hand-picking, the leaf was briefly withered to relax moisture and soften green notes. Rolling bruised the edges, opening cells for an even, unhurried oxidation. Full oxidation built the copper hue and brown-sugar depth. A measured, low-temperature bake set aroma without chasing the leaf too dark. The material is large-leaf assamica, a tea plant variety common in Yunnan. Bigger cells translate into body and a honeyed throughline when fully oxidised. Each decision shows in the cup: gentle wither for cleanliness, full oxidation for warmth and colour, and a light final bake to keep top notes bright. You taste tea, not roast.
Classic, not loud
In the cup, Big Snow Mountain opens floral and high. Notes of wildflower touch on orchid before easing into brown sugar, dried apricot, and a hint of cocoa. Texture is silky and viscous, with rounded tannins that frame rather than bite. Sweetness broadens into a syrupy centre over successive short pours, while a faint baked-yam warmth hums at the edges. The aftertaste runs long and cooling, a mountain-air echo that keeps the palate fresh. This Yunnan black tea stays clear and stable as it cools, holding shape over many infusions. It is easy to enjoy now as a refined daily cup.
FAQ
Why does 1 800 m elevation matter for taste?
Cool nights slow growth and concentrate aroma precursors. Bright daytime sun firms the leaf. You taste that as cleaner structure, longer sweetness, and a precise finish.
What role does the first flush play here?
April’s first flush carries higher sap and tighter leaf sets. That supports even oxidation, stronger aroma retention, and a smoother, more syrupy texture in the cup.
How does the low-temperature bake help aroma?
A gentle bake fixes the developed aromatics without scorching sugars. It preserves floral lift while keeping colour and body in balance for a clear, long finish.