This batch of Pa Sha is harvested from tea trees 40-60 years old. This age is considered a young prime for tea trees of the region. These young tea trees amplify the unique vitality in Pa Sha Pu Er, making it brighter and crispier.
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.
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.
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.
