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Pa Sha 2015 Spring

One of our personal favorites from the 2015 Spring harvest, this Pa Sha 怕沙 pu'er tea is made from centuries old tea trees grown at high elevation (1,700m+). Thick and strong, but not too bitter, it can be enjoyed now but will also age well. The emptied server gives a pungent floral aroma with brown sugar, molasses, sea breeze, salted butter. The gaiwan lid offers up quiche crust, toasted herbs, black pepper. Active and complicated in the mouth, there is sugar, malt grain, walnut, grass, some bitter tannin, but no wood spice. Good energy on this tea, expect some burps & shivers! A cooling huigan on the tongue completes the package. Overall a rich & rewarding tea that combines characteristics of Bulang, Nannuo and Yiwu.

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Steeping Instructions:
We recommend 7g of tea leaves in a 100ml brewing vessel. Add boiling hot water. This tea can re-infused at least 10 times.

Pa Sha 2015 Spring

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To get an idea of how this tea may age, buy together with 车马轩 2011 Spring Pasha for a side by side comparison tasting.

Horse Teapot created by Seong-il Hong, especially for Tea Urchin

Customer Reviews

Thick and heavy

Review by Alexander (from Steepster)
Thick and heavy with a heavy honey sweetness.
Images and more at https://puerh.blog/teanotes/2015-pa-sha-tu

Flavors: Heavy, Honey, Sweet, Thick (Posted on 1/6/18)


Review by Liquid Proust (from Steepster)
This is the first darker sheng that I have really enjoyed. The depth to this raw is quite strong, but it’s smooth at the same time. Easily brewing this over the normal time and temperature and it isn’t brewing bitter, just giving more strength to it. The hue is medium when most all of the sheng I enjoy are light and vegetable like, but this is more like old plant water with some small patches of astringency.

This was a surprise because I thought it would be just a normal sheng for drinking today, but I’m quite thankful for the depth that it had while being on the darker side to which I normally dislike. It’s pretty close to the 2014 You Le (Posted on 9/11/16)

Thick and smooth

Review by DigniTea (from Steepster)
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. (Posted on 5/1/16)

I really like this tea

Review by DP
1st steep- Light, slight bitterness dissipates immediately, sweetness comes on fast. Color- light yellow.
2nd steep- Hangs in the mouth. Coats the tongue. Umami. Color.-Yellow gold.
3rd steep- Bitterness more pronounced, but again dissipates quickly. Cooling in the back of throat. Soup is thickening. Color- Golden orange.
4th steep- More vegetal (grassy). Mushrooms.
5th steep- Needing to press it a bit more. Tripling steep times. Molasses/ Maple syrup. Color is slightly darker.
6th steep- Nutty. Like toasted walnuts and coated pralines. Warm feeling in the body. Not really heady at all.

I had to focus on the temperature of water and gaiwan. I don't think steep times were necessary to pay attention too as it never got astringent. My guess is the tea will change quite a bit in regards to steep times. Just keep the water and gaiwan quite hot. If it cools down too much, the tea is more grassy.

Overall, I really like it. I would say this is probably the best Pasha of the 3 I have. Just wish it could go a bit longer. I am on steep #8 now. Still has a lot to offer, but really has to be pushed. Hot, hot, hot and tight gaiwan. (Posted on 11/21/15)