Pa Sha 2015 Spring

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
Not available

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

1 Want it Want it

1 Own it Own it

1 Tasting Note View all

  • “Dry leaves smell mostly of greens, some brown sugar sweetness, and floral notes. After a rinse, I got a lot of green veggie notes, reminding me most of asparagus, and sticky tree sap. The first...” Read full tasting note

From Tea Urchin

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.

About Tea Urchin View company

Company description not available.

1 Tasting Note

486 tasting notes

Dry leaves smell mostly of greens, some brown sugar sweetness, and floral notes. After a rinse, I got a lot of green veggie notes, reminding me most of asparagus, and sticky tree sap. The first couple steeps were rather light, with some citrusy notes along with crisp green vegetal notes of spinach or snap peas, along with a buttery thickness. As the session went, the greens got a little bit more bitter/astringent, but that was not a prominent feature of this tea. The huigan was mildly sweet, but was more refreshingly crisp to me – kind of like a dry wine. An interesting and complex tea, and one that I’m fairly certain I didn’t fully get a feel for from just the sample.

Login or sign up to leave a comment.