Have not tried much from “pasha mountain” but the ones I have tried including this one have all been very mild mannered and drinkable. Milquetoast? Yes. But nothing offensive to report.
“Have not tried much from “pasha mountain” but the ones I have tried including this one have all been very mild mannered and drinkable. Milquetoast? Yes. But nothing offensive to report.” Read full tasting note
“The tour of Yunnan continues… Region 1/4: Western Xishuangbanna – Menghai county. Location 2/3: Pasha mountain This is a very approachable and enjoyable young raw (although at this point, I guess...” Read full tasting note
Our Autumn Pasha tea is from the southwest side of the mountain are growing at an altitude of about 1750 meters, making it one of the highest altitude teas in Xishuangbanna. The tea leaves come from old arbor tea trees that are on average 200 years old. Pasha tea has pronounced hairy buds and thick veined leaves. Our Pasha tea was picked in the 1 leaf to 1 bud ratio style as is typical of the area.
The tea when brewed gives a strong and persistent aroma. The taste is initially somewhat bitter with little astringency. The mouth-feel is strong and pungent, the cha qi is very energetic and lasting. It can be brewed 10+ times easily!
Our Autumn production is stone-pressed by traditional method and dried with low temperature air drying. The cakes are then wrapped in special paper that is very thick and sturdy. Hand-Made by Dai minority families in Xishuangbanna!
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2010 Yunnan Sourcing "Pasha Mountain" Autumn RawYunnan Sourcing
2011 Yunnan Sourcing "Pasha Mountain" Autumn Raw Pu'erhYunnan Sourcing
2012 Haiwan Old Comrade Pasha Mountain Ancient Tree RipeHaiwan Tea Industry
2006 Haiwan Certified Organic Pasha Mountain RawYunnan Sourcing
TieGuanYin (Autumn 2012)Unknown-Purchased @ Maliandao Tea Market in Beijing, China
2012 Sheng Pu'erh - AutumnMisty Peak Teas
The tour of Yunnan continues…
Region 1/4: Western Xishuangbanna – Menghai county. Location 2/3: Pasha mountain
This is a very approachable and enjoyable young raw (although at this point, I guess it does have a few years already under its belt. Time flies!)
Great balance of sweet, fresh herbal, some fruit, and some savory notes. Lingering fruity, saccharine, and mineral sweetness in the aftertaste. I noticed some smoky and ash flavors when I brewed it up in a gaiwan, but in a yixing, sweet and fruity flavors were definitely highlighted.
Dry leaf: (SWEET, HERBAL, FRUIT) sugar sweet – sugar water, light herbal (bay leaf), crystallized honey, honeysuckle, hint of candied apple. With heat – fruity and syrupy – grape syrup
Smell: (HERBAL, FRAGRANT) wax, green stem, fragrant wood, bay leaf
Taste: (HERBAL, SPICE, SWEET, FRUIT) savory fresh green herb – thyme/bay leaf, light smoke and ash, white pepper, some honeysuckle sweetness. Taste is sweet from the get-go – syrupy, saccharine, herbal sweet. Some indistinct fruitiness again – Juicy Fruit, tropical fruit, candy chews. Aftertaste becomes saccharine sweet, honeysuckle, hints of grape and cherry syrup, some cereal heartiness and sweetness like oatmeal