Pasha

Pasha is a powerful and layered blend that combines the full body of Orange Pekoe black tea with the intense warmth of star anise, cloves, cinnamon, and black pepper; the earthy notes of turmeric; and the vibrant freshness of sumac and lemongrass.

The first sip reveals the distinct body of black tea and the fragrant character of star anise. Then, the warmth of cinnamon and cloves, the sharpness of black pepper, and the earthy depth of turmeric become apparent. Sumac and lemongrass balance the intense spices of the blend with vibrant, refreshing, and slightly tart touches.

Harvest Structure

• Star Anise: Sweet, fragrant, and with a distinct anise character.

• Turmeric: Earthy, warm, and slightly bitter depth.

• Cloves: An intense, sharp, and long-lasting spice with a pungent heat.

• Cinnamon: A soft, warm, and sweet spice blend.

• Sumac: Lively, fruity, and slightly tart character.

• Black pepper: The dry, sharp heat that adds dynamism to the blend.

• Lemongrass: A citrusy freshness that balances the intensity of the spices.

• Orange Pekoe Black Tea: Full body, balanced bitterness, and a distinct black tea character.

The Story of the Name

“Pasha” is the Western spelling of the title “pasha,” given to high-ranking state and military officials in the Ottoman world. The name, evoking power, splendor, and authority, shares the same self-assured attitude as the blend's full-bodied black tea, showy star anise, and strong spice character.

Aroma: Star anise, clove, cinnamon, and lemongrass.
Palate: Full-bodied and spicy; balanced with warm, earthy, slightly tart, and vibrant layers.
Finish: Long and aromatic; bearing notes of star anise, black pepper, turmeric, and sumac.

Caffeine Content

This is a medium-to-high caffeine tea according to our site classification. The caffeine content may vary depending on the amount of leaves used, the water temperature, and the brewing time.

How to Drink It?

• Plain: The body of Orange Pekoe black tea, the fragrant character of star anise, and the layers of spices are most clearly felt.

• For sweetening: A small amount of honey or brown sugar enhances the star anise and cinnamon while softening the sharpness of sumac, turmeric, and black pepper.

• Served on the Iced: When brewed, chilled, and served with plenty of ice, the lemongrass and sumac are more vibrant, and the warm spices feel more refreshing.

• As a cold brew: The bitterness of the black tea softens; the vibrant aspects of sumac and lemongrass become more pronounced, while star anise, cloves, and black pepper acquire a more controlled character.

• With food: It pairs well with dark chocolate, cinnamon cookies, carrot cake, orange desserts, baklava, spiced crackers, and aged cheeses.

Suggested Preparation Method

For hot brewing, steep 4–6 g of tea in 200 ml of water at approximately 100°C for 3–5 minutes.

For cold brewing, add 20–25 g of tea to 1 liter of water at approximately 24°C, let it steep in the refrigerator for 24 hours, and then strain.

• For those who like full-bodied and potent black teas.

• For those who enjoy distinct spices like star anise, cloves, and cinnamon.

• For those seeking a dry and spicy character instead of sweet or fruity teas

• For those who are open to the vibrant, slightly tart notes of sumac and lemongrass.

• For those who love the earthy character of turmeric and the sharpness of black pepper.

• For those who prefer teas with a balanced bitterness and a long, aromatic finish.

• For those seeking a medium-to-high caffeine and assertive blend suitable for both hot and cold brewing.