Ripe Pu-erh made from the same Pasha Rhino Pond gardens as the raw cake — Gelanghe, Menghai, Xishuangbanna, 1,820–1,960 m, 400–650-year ancient trees in old-growth forest — then pile-fermented (wo dui) rather than left to age slowly. Supplied as a 357 g pressed cake and as 500 g loose leaf. Tasting notes for the current lot are issued with the sample; harvest year, net weight and format are confirmed in writing before shipment.
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Raw Pu-erh from a high Pasha micro-zone with strong Menghai aromatics, rock-sugar sweetness and good endurance for specialty tea houses.
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Single-origin raw Pu-erh from 300–600-year ancient trees in the Pasha core micro-zone between Nannuo and Bulang, balancing Menghai strength with Bingdao sweetness.
View details →Ripe (shou) Pu-erh fermented from Jingmai Great Village ancient-tree material, in 357 g cakes and 500 g loose leaf.
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