High Mountain Tea
2017 Simao Ripe Pu’er Tea Cake – 357 g
2017 Simao Ripe Pu’er Tea Cake – 357 g
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Crafted in 2017 in Simao, Yunnan – one of the historical homes of Pu’er – this classic ripe (shu) Pu’er cake has been carefully aged to develop a deep, smooth and comforting cup.
Expect a clear, reddish‑brown liquor with a mellow, earthy sweetness and notes of dark wood, jujube and cocoa. The mouthfeel is round and silky with very low astringency, making it ideal for both new Pu’er drinkers and daily Gongfu sessions. With its steady fermentation and clean storage, this cake is ready to enjoy now and will continue to evolve over the coming years.
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Origin: Simao, Yunnan, China
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Type: Ripe (shu) Pu’er, pressed tea cake
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Harvest/production: 2017 vintage
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Weight: 357g bing cha (traditional round cake)
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Profile: Smooth, earthy, sweet; hints of wood, dried fruit and gentle camphor
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Brewing: Rinse once, then infuse 5–7 g in 100–150 ml at 95–100°C, short steeps with multiple infusions
A solid, easy‑drinking ripe Pu’er for everyday use, gifting, or long‑term storage in your tea library.
Health & Wellness Benefits
Lao Shou Mei, known as “Longevity Eyebrow” tea, is prized not only for its mellow, naturally sweet flavour but also for its restorative qualities. In Traditional Chinese Medicine, white tea is considered cooling in nature, helping to clear excess heat and gently support liver balance. Rich in antioxidants, it is believed to nourish the body, calm the spirit, and promote healthy ageing.
Brewing Guidance
For the best experience, steep 3–4g of leaves (about one teaspoon) in 80–85°C water for 2–3 minutes. This tea can be infused multiple times, with each brew releasing deeper, more complex flavours. Adjust steeping time to taste — a shorter infusion highlights its delicate floral sweetness, while a longer infusion reveals richer, fruity undertones.