Sweet fruity notes from the 2017 Pa Sha - gu hua , along with slight persimmon astringency of the 2018 spring mao cha ( also Pasha ) would make your taste buds twist around by confusion when camomile notes of the Zi Juan ( purple variety Puer area ) would kick in. Make it more smooth and understandable to your pellet, we've blended in a "transitional" mao cha from another further located village.
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|Tea Material||Arbor tree ( Qiao Mu )|
|Altitude ( m )||1500 - 1900|
|Season||Mix - Spring / Autumn|
Astringent body is typical for the Pa Sha area and will be diminishing out with the years of storage. Our hunt for the autumn mao cha is documented in our blog here.
This 200g sheng pu-erh tea cake is wrapped into the handmade paper with good breathability in order to provide better maturing conditions during the storage.
The face of Buddha comes from Ayutthaya historical park in Thailand we were traveling long time ago .
Calligraphy - fo - 佛 is written by master Fan De Hui , some of his work we offer here
At the back of the wrapper except our name you can notice written text in Dai language. This is actually part of the prayers taken out from the monk's manuscript.
I have taken these pictures many years ago in a town near Myanmar borders , where behind the temple an old monk was teaching local women some of the prayers.
In old Dai tradition women weren't allowed to read ( to learn how to read ) so monk is teaching them prayers verbally and women writing that down phonetically in Chinese Han Zi ( mandarin Chinese characters ). It happens that such a " phonetic translation" of Dai language to the Chinese characters creates some funny expressions so they were quite laughing a lot:-)
See video our IGTV about this tea on