Our Pasha Raw Puerh was pressed in 2012 using spring tea leaves that were handpicked from high altitude (approximately 1500 - 1800 meters) tea plantations. All the cakes were stored in Yunnan until 2020 in cool, dry conditions. The pickings are a mix of leaves from mainly aged tea trees (above 100 years old) and a few Qiao Mu (40 - 60 years old) tea leaves. The old mountains in Pasha are surrounded by clouds and mist all year long which provides abundant moisture for tea trees. The plantation is densely covered with plants and trees and the rich soil and minerals underneath provide rich nutrition for the plants. 

We chose this tea specifically for passionate aged sheng puerh lovers. The dry leaves of this aged tea have a muted sweet, warm aroma that gains strength once water is added, unleashing clear cooked fruit notes. Its mouthfeel is thick and its flavor complex and balanced. The physical sensation of this 2012 Spring Pasha Raw Puerh is most notable to us. It is warming in the mouth, cooling in the nose, and energizes the rest of the body.