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Pa Sha 2011 Spring

Pasha is the largest ancient tea tree grove in Menghai, growing at high elevation, 1,800m above sea level. This exceptionally tasty cake was produced by our friend Mr. Yu under his private label Che Ma Xuan and is our favorite of his 2011 teas. The aroma from the gaiwan is strong and full, with delicious smoky, roasted almond & barnyard notes, over a base of honey and brown sugar. The tea is full bodied, thick and silky smooth. It tastes nutty, with chestnuts and sunflower seeds, with some bitterness and aged notes giving the tea body. A sweet aftertaste coats the tongue. A very rewarding tea that exemplifies Menghai gushu puer.

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Steeping Instructions:
We recommend 7g of tea leaves in a 100ml brewing vessel. Use boiling hot water. With shorter steep times, this tea can be re-infused at least 10 times.

Pa Sha 2011 Spring

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Compare against our 2015 Spring "Bull-fighting" Pa Sha for a vertical tasting. We also highly recommend Che Ma Xuan's Naka 2012, Lincang Impression 2012, Nannuo 2010, and Jingmai 2009

Customer Reviews

Evolving taste as steeps go by

Review by Gaja
Brewed this with mineral water.
6g in 100ml porcelain gaiwan
Overall an enjoyable experience.

Initial steeps,
Golden yellow liquor, reasonably thick textured mouth feel
Gentle floral, honeyed notes, some nice huigan and lingering sweet aftertaste

Middle steeps,
Golden yellow liquor turns darker with a tinge of brown
Sweetness gives way to a nutty taste and feel, almonds and sunflower seeds

Later steeps,
A very subtle smokiness develops, with some lasting huigan.

Tim (Posted on 4/4/15)

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