Pasha Puer Tea（Xishuangbanna，Yunnan ）-Puer Tea

• Name: Pasha
• Ingredients: Large-leaf sun-dried puer raw tea
• Origin: Xishuangbanna, Yunnan
• Taste: The tea soup is bright red-yellow, with pure and high aroma
• Process: Raw tea
• Net content: 357 grams per cake
• Shelf life: Can be stored for a long time if sealed and protected from moisture and odors

The authentic Pasha tea is renowned for its fresh sweetness. The higher the altitude, the more profound the tea’s flavor. Due to the numerous famous mountain teas in the entire Menghai area, Pasha’s reputation ranks relatively lower. However, in terms of collecting raw tea, it is highly recommended. As the altitude increases, the quality of Pasha ancient tree tea improves. The raw material has a strong astringency when initially tasted, but the astringency diminishes after being pressed into cakes. It dissipates quickly after drinking, and it is sure to become an excellent tea after long-term aging.

Characteristics:

• 1st to 3rd infusions: The tea soup is turquoise green with a high, bright aroma. The texture is smooth and delicate, leaving no dryness in the throat—instead, a refreshing sensation. There is a prominent sweet aftertaste and saliva production on the tongue, with a hint of bitterness and very light astringency that dissipates quickly.
• 4th to 8th infusions: The  tea soup remains turquoise green with sustained high aroma. The liquid is soft and smooth, maintaining continuous sweet aftertaste and saliva production. Clear layer changes are evident, with some bitterness but almost no astringency.
• Up to the 15th infusion: The  tea soup stays turquoise green, retaining a good aroma. The soup is soft, sweet, and continues to induce saliva, with layered changes—slightly bitter but no astringency.
• 15th to 20th infusions: The  tea soup lightens, and the aroma weakens, but the soup remains soft and sweet. There is still saliva production at the tip of the tongue, with slight bitterness and no astringency.