Pa Sha 帕沙

Teas from the west of the Lan Cang River are typically known for their more forward, robust, and substantial profile. Pa Sha, in particular, is aromatic and showy, often dubbed the most outgoing Pu Er west of the Lan Cang River. This tea is bright and floral, with crisp tannins that linger.

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. After resting in the shade to lose some moisture, the leaves undergo Sha Qing in a large batch. Because the batch is large, the enzymes are not fully deactivated, which is what allows Pu Er to keep aging. During Zuo Xing, or shape making, the leaves are rolled into string shape before being spread under strong sun to dry. Aggressively intense sun is the most preferred in Pu Er making.

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.