I am working my way through several teas produced by Tea Urchin using 2015 material. Material from Pasha Mountain in Menghai is hard to come by so I am always on the look out. This Pasha cake is beautiful to look at – whole leaves were carefully pressed to form the beeng. Pleasant fresh smells comes from the material. The tea liquor is a clear yellow-gold color. I used 4 grams of leaf in a 60 ml shibo with flash steeps. Thick and smooth with only the lightest touch of bitterness. Vegetal with a definite buttery sweetness coming through. Coats the tongue and has a bit of a drying effect on the mouth. Qi hit me after the third infusion – a nice relaxing feeling took over and I decided to take a nap. I think this has possibilities but since I have grown accustomed to drinking sheng with at least 8 years of age on them, I’ll be drinking this one rarely as I wait for it to mature.