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The concept without pile fermentation (shu Lubao ). After withering,...
Spring purple varietal tea leaves Zi Ya harvested from medium size trees...
Traditionally wood fired Jianshui clay "Zhu Ren Bei" shape tea cup made...
Jianshui tea pot in Ji Zhong style, fired in kiln traditionally on...
Long Dan Handmade satin black Jianshui teapot in shape of Dragon Egg ,...
Very thin and light , around 100g " ( weigh in hand without plate )...
White clay, handmade double fired "Qin Quan" - The Power of Qin Dynasty...
Spring harvest 1 tip 1-2 leaves from plantations on Bang Lang Shan...
帕沙山
Pa Sha is an ancient village ( alt. 2000m ) of Hani minority
which still live in order of their own culture and communicate in original language.
Since millennium ago (Tang Dynasty), the locals planting and processing tea for living.
Apart of the young arbor trees the area is covered mainly by trees age between 300-600 years.
帕沙山
Pa Sha is an ancient village ( alt. 2000m ) of Hani minority
which still live in order of their own culture and communicate in original language.
Since millennium ago (Tang Dynasty), the locals planting and processing tea for living.
Apart of the young arbor trees the area is covered mainly by trees age between 300-600 years.
Tea material from arbor trees growing on Pa Sha mountain and processed in local village Zhong Zhai , later traditionally stone pressed into the cake in Menghai tea processing company. Medium hand processed by stone tea cake consists spring tea leafs plucked in 2015. Within the first infusion the powerful tea soup gives unusual taste of wild mushrooms (...
Mixture of small arbor and bush tea leafs of 2017 spring harvest start to give you sweet and bitter mouth sensation after 3rd infusion. Surprisingly "hui gan" is present in various steps and "sheng jing" comes around slowly and in week form. This cake has a very good potential for storage.
Sweet fruity notes from the 2017 Pa Sha Lao Zhai - Gu Hua , along with slight herbal and plummy sweetness of aged Zi Juan ( purple variety tea leaf from Puer area ) makes the taste of this tea quite bit far rom conventional semi-aged shengs. Very soft and balanced tea liquor achieved by blending Mao Cha from 3 different villages based on their specific...
The name comes from the fact that we came late this year and managed to get only last box of maocha from our Pasha farmer. This tea , as typical for Pasha is bitter sheng with intensive " hui gan ". Slight astringency from young arbor trees is expected to emerge in certain steepings. Very good tea for long term storage as it does obtain fruitiness on it's...
Blend of spring harvest arbor tea trees from Pasha with wild varietal Da Xue Shan sheng of light oxidation. Shorter withering of Ye Sheng makes this tea more open for the ageing so it can be quite aggressive from beginning, therefore we recommend this tea for longer storage rather than drinking new. We believe that bitter Pasha leaves with sweet sour...
Mixture of all loose leaf sheng puerh samples we got from our 2023 tea sourcing trip. Ailao Shan , Laowu Shan , Wuliang Shan, Bulang Shan ( Lao Man E - sweet & bitter, Pa Dian Lao Zhai , Pasha Lao Zhai ) , Hu Zhu Liang Zi. There is some wild varietal and purple varietal blended in as well. Despite of accurate blending , it is very possible that each...