Typically, Spring teas are thicker and stronger than Autumn teas. Yet, this Autumn raw pu erh is an exception. The leaves of this cake from trees in Pasha mountain (1700m) that are several hundred years old. The key is that the trees are only harvested twice a year, allowing the leaves to accumulate more flavour and nutrition.
Just look at the appearance of the cake, and you can see that the meaty leaves got the care they deserve. They’re manually compressed with a more evenly tightness in every part of the cake.
If you’re up for a surprise, the flavours and aroma of this pu erh is on a completely different level compared to regular pu erh. It has a wonderful hui gan and its deed flavours are mind elevating.
After our tasting session, we yet again confirm that the wet leaves are fatty and have great elasticity. All signs that confirm we’ve found ourselves a small batch of pu erh with unlimited aging potential.
‘Pasha’ means ‘tall and straight’ in the local Aini tongue. According to locals, the Pasha area was established in 18th century by men and women from Jinghong and Damenglong area in Yunnan. Before they settled there, the area had no villages or cultivated land. The area was mountainous and filled with large ancient trees. Yet, the first Aini people settled there due to the fertile soil that allowed them to cultivate different crops and harvest tea for a living. The tea growing area is around a elevation of 1700m. Due to the powerful soil and an ideal climate, the trees in Pasha are known for there early budding and long harvest period.
|Steeping time||Gaiwan / yixing teapot: 1 x rinse; 10s, 10s, 15s, 20s, 25s, 30s, etc|
|Steeping temperature||95 °C - 200 °F|
|Leaves per 500ml / 17oz teapot||6 gram|
|Tablespoons / 500ml (17 oz)||n/a|
|Tea Caffeine Content||high|
|Tea in Chinese||帕沙古树茶生饼|