2015 Tea Urchin Pasha Raw

Tea type
Pu-erh Tea
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Heavy, Honey, Sweet, Thick
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Edit tea info Last updated by DigniTea
Average preparation
195 °F / 90 °C 0 min, 15 sec 5 g 2 oz / 67 ml

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From Tea Urchin

2015 Tea Urchin Pasha Raw 200g
This Pa Sha 怕沙 pu’er tea is made from centuries old tea trees grown at high elevation (1,700m+). Thick and strong, but not too bitter, it can be enjoyed now but will also age well. The emptied server gives a pungent floral aroma with brown sugar, molasses, sea breeze, salted butter. Active and complicated in the mouth, there is sugar, malt grain, walnut, grass, some bitter tannin, but no wood spice. Good energy on this tea, expect some burps & shivers! A cooling huigan on the tongue completes the package. Overall a rich & rewarding tea that combines characteristics of Bulang, Nannuo and Yiwu.

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4 Tasting Notes

400 tasting notes


Right off the bat: Not bitter at all, smooth, has longevity (16 steeps), & DO NOT brew anywhere above 195 F until the end of its life….Still pretty good stuff, though.

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126 tasting notes

Thick and heavy with a heavy honey sweetness.
Images and more at https://puerh.blog/teanotes/2015-pa-sha-tu

Flavors: Heavy, Honey, Sweet, Thick

8 g 3 OZ / 80 ML

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1113 tasting notes

This is the first darker sheng that I have really enjoyed. The depth to this raw is quite strong, but it’s smooth at the same time. Easily brewing this over the normal time and temperature and it isn’t brewing bitter, just giving more strength to it. The hue is medium when most all of the sheng I enjoy are light and vegetable like, but this is more like old plant water with some small patches of astringency.

This was a surprise because I thought it would be just a normal sheng for drinking today, but I’m quite thankful for the depth that it had while being on the darker side to which I normally dislike. It’s pretty close to the 2014 You Le

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301 tasting notes

I am working my way through several teas produced by Tea Urchin using 2015 material. Material from Pasha Mountain in Menghai is hard to come by so I am always on the look out. This Pasha cake is beautiful to look at – whole leaves were carefully pressed to form the beeng. Pleasant fresh smells comes from the material. The tea liquor is a clear yellow-gold color. I used 4 grams of leaf in a 60 ml shibo with flash steeps. Thick and smooth with only the lightest touch of bitterness. Vegetal with a definite buttery sweetness coming through. Coats the tongue and has a bit of a drying effect on the mouth. Qi hit me after the third infusion – a nice relaxing feeling took over and I decided to take a nap. I think this has possibilities but since I have grown accustomed to drinking sheng with at least 8 years of age on them, I’ll be drinking this one rarely as I wait for it to mature.

195 °F / 90 °C 0 min, 15 sec 4 g 2 OZ / 60 ML

Very interested to hear about the rest of their pressings. Good review

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