Dasueshan 大雪山大雪山

Classification and Origin

Category: pu-erh (普洱茶, pǔ'ěr chá)

longzhu (龙珠, lóngzhū, "dragon pearl") — hand-pressed balls weighing approximately 5–8 g

Yunnan (云南, Yúnnán)

Lincang (临沧, Líncāng)

Mengku Dasueshan in Shuangjiang County (双江) and Yongde Dasueshan in Yongde County (永德)

Yunnan large-leaf tea (云南大叶种, Yúnnán dàyèzhǒng); the wild species Camellia taliensis (大理茶, Dàlǐ chá) is also present on the mountain itself

Type: sheng pu-erh (生普洱, shēng pǔ'ěr) — "raw" pu-erh, aging naturally without artificial accelerated fermentation

Facts

Facts: Interesting Facts

• The wild trees of the Dasueshan peaks belong to the species Camellia taliensis (大理茶), not the Assam variety of cultivated tea
• This is precisely why strictly "wild" tea formally stands apart from pu-erh and is not recommended in large quantities
• The name "Great Snow Mountain" is borne by several massifs in Yunnan, regularly causing confusion between Mengku and Yongde
• The longzhu format is comparatively modern: it became widespread already in the era of the old-tree pu-erh market boom

In conclusion:

Dasueshan is simultaneously a geographical address and a style: high-altitude, "wild" in spirit Yunnan raw material, embodied in the price list item in the convenient longzhu format. It is valued for its purity, depth, and characteristic mountain-forest tone, and in youth — for the austere but noble energy of sheng pu-erh, capable of unfolding with years of aging.

When approaching this tea, it is helpful to remember the duality of the name and the difference between cultivated Assam leaf and genuinely wild Camellia taliensis. Wise choice is built not on loud labels, but on tasting, transparent origin, and trust in the vendor. With careful brewing and proper storage, "生普龙珠大雪山" gives a good representation of what makes the high-altitude pu-erh of Lincang so appealing.

History and Culture

in 1997, on the slopes of Mengku Dasueshan, specialists confirmed the existence of a vast tract of wild ancient tea trees

the Mengku area has historically been inhabited by the Lahu (拉祜族, Lāhùzú), Wa (佤族, Wǎzú), Bulang (布朗族, Bùlǎngzú), and Dai (傣族, Dǎizú), long associated with tea cultivation

Botany and Raw Material

Camellia sinensis var. assamica (普洱茶变种, "Assam variety") — the large-leaf variety that forms the basis of commercial pu-erh

Camellia taliensis (大理茶, Dàlǐ chá) — a separate species forming the wild forest in the upper belt of the mountains

from young plantation plantings to old trees (古树, gǔshù) several hundred years old

large, dense, with pronounced venation; buds often show noticeable silvery down

Terroir

Altitude: the wild tea forest of Mengku — approximately 2200–2750 m; the main peak of the Bangma massif (邦马大雪山, Bāngmǎ Dàxuěshān) — over 3200 m

Climate: cool, humid, with frequent fogs and a large diurnal temperature range

Soil: mountain-forest, rich in organic matter, well-drained

around 23° north latitude, 99–100° east longitude

Production

bud with one or two leaves in the spring and, less commonly, autumn seasons

wilting of fresh leaf to reduce moisture

gentle heating in a wok at a lower temperature than for green tea — to partially preserve enzymes for subsequent aging

manual or mechanical shaping to bring cell sap to the surface of the leaf

obtaining the base raw material — maocha (晒青毛茶, shàiqīng máochá)

Organoleptic Profile

dark-green tightly rolled balls with inclusions of light downy buds

from pale yellow to light golden in youth

fresh, floral-herbaceous, with notes of mountain forest and light resinousness

rich, with the bitterness and astringency characteristic of sheng, transitioning into sweetness

distinct returning sweetness (回甘, huígān), abundant salivation (生津, shēngjīn), and a cooling "throat" sensation (喉韵, hóuyùn)

Chemical Composition

Amino Acids: including theanine (茶氨酸, chá'ānsuān), which softens the taste and provides sweetness

significant proportion, responsible for astringency and puckering

approximately 3–5%

Polyphenols: high in young sheng, estimated at 25–35% of dry mass

Health Notes

caffeine combined with theanine provides vigor without sharp stimulation

rich polyphenolic profile of young sheng

pu-erh is traditionally drunk after meals for a feeling of lightness

Brewing

one pearl (5–8 g) per 100–150 ml

95–100 °C

one short infusion to "awaken" and unfurl the pearl

first 1–3 infusions — short; the leaf withstands 10–15 or more cycles

Teaware: gaiwan (盖碗, gàiwǎn) or Yixing teapot (紫砂壶, zǐshā hú) with a volume of 100–150 ml

Storage

Container: individual wrapping of pearls is convenient, but for multi-year aging, a common breathable container is better

coolness, moderate humidity, ventilation, absence of foreign odors and direct light

sheng pu-erh is designed for long-term aging and reveals itself over the years

Price and Authenticity

from accessible plantation and blended raw material to expensive material from verified old trees

longzhu are often made from blended raw material of average price level; claimed "gushu" and "wild forest" cost many times more

"Dasueshan" is a broad name under which tea from the surrounding area and neighboring districts is sold