Pa Sha 帕沙

Zhong Zhai, Pa Sha, Meng Hai, West of Lan Cang River, Xi Shuang Ban Na, Yun Nan Province, China (~1200-1700m elevation)

Pa Sha is a petite mountain west of Lan Cang river with highly sought-after Pu Er. Pu Er teas are named after the location where they are grown. Pa Sha the tea mountain, where this Sheng Pu is picked and crafted.

Category: Green Tea - Sheng Pu

Sub-Category: Shai Qing (Sun-dried Green)

Cultivar: Heirloom

Pa Sha is made of Qun Ti Da Ye Zhong (Heirloom Large Leaf) material. Pu Er making follows a typical green tea process; that's why it is academically classified as a sun-dry green tea. Pu Er picking is usually one bud with two or three leaves. The teas are generally shade wilted to lose some moisture before being wok-fried in a large batch. The large batch of Pu Er being processed each time is the "mistake" that causes the tea's enzyme not to be damaged thoroughly, providing the basis for aging Pu Er later on. The hot and moist tea leaves are then rolled and shaped quickly before being evenly spread out under the sun to dry. Aggressively intense sun is the most preferred in Pu Er making.

Teas from the west of Lan Cang River are typically known for their more forward, robust, and substantial profile. Pa Sha, in particular, is aromatic and showy, often dubbed as the most outgoing Pu Er west of the Lan Cang River.

Please see above for the category specific brewing specs for Gong Fu brewing. For brewing in a teapot, mug, or single cup visit this article here.

This foundational course is a great resource to help you understand the methods and motions of Gong Fu Brewing.