(1 customer review)

Spring tea from small trees (age around 80 yrs) produced in area of Pasha Village and then dry stored in warehouse in Guangzhou. This is one of the most popular tea in my offer and it is totally clean from any pesticides! It can bring you a real fun – even if you are not shengpu lover!

The taste is balanced and full of notes of fresh hay, autumn honey or wet wood. The aftertaste is pure and long showing good balace between bitterness and spring freshness.

Brew for many many times. Tea from Pasha wakes up slowly and opens fully in the 3rd of 4th infusion.

Origin: Pasha Mountain, Xishuangbanna, Yunnan, China.

Vintage:  May 2013

Cultivar: Camellia Sinensis var. Assamica

Age of trees: around 50-70 year.



Temperature of water and amount of leaves: 100 C 6,5g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 10s seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


50 g, 100 g

1 review for 2013 Pasha Mountain Sheng Pu-Erh

  1. pawel.jagielski99

    The tea is surprising to say the least. The smell of hot leaves is very similar to shou pu-erh and so is the smell of the beverage. The taste is an odd combination of shou and assamic black tea. It’s very bitter with taste of berries, but with a hint of sweetness in the background and in the aftertaste. The latter brewings were minty, very fresh, the tea has a cooling effect. Unless you enjoy the strong bitterness of teas, personally we recommend that you try brewing with 85°C, as it has more woody tastes in that temperature.
    ~Paweł and Agnieszka

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