Pasha 2013, matured Pu’er shengcha cha bing
$ 280.00 – $ 1,813.00
Zou Bing Liang’s master piece
In the first decade of my tea career I used to neglect shengcha puer as an over-hyped lot. Poor products flooded so much of the market that the category alienated itself from me as a tea lover. Pasha changed all that. Its beautiful complexity converted me. From there on I have made a conscious effort in screening true gems amidst crowds of trite. ( Isn’t that true in all other tea varieties as well?) Shengcha from various subregions now has earned a place in my own repertoire. That from Pasha, however, is still my most preferred.
Master Zou’s ( Lao Tong Zhi ) team has certainly done a very good job in making this cha bing. This batch was exactly the same one that I tasted in his workshop in Yunnan and when I was converted and decided that I would carry the tea. These years of maturing have most wonderfully brought more depth and body to both the aroma and taste. We have set it at the lower market price available anywhere in the hope that more can experience this amazing tea.
This tea is also available in a small portion as a part of Tea Taster’s Box: Shengcha Pu’er Cha Bings. If you are interested, a loose leaf Pu’er shengcha also from Pasha is available in the shop: Pasha Old Tree
Net weight per discus: 500 g (17.6 oz)
Please choose if you’d like a single discus or the whole stack:
老同志 名山系列 2013 帕沙古樹
Taste profile
Nose: Sweet, floral and at the same time warming aroma with a clear and fresh honey overtone. Notes of gardenia, green raisin and the root of Chinese liquorice. Tints of almond, apricot and spices. Earthy undertones.
Palate: Velvety, yet bright and lively body. Malty, cooling and sweet. Umami with accents of jujube, matured dried mandarin orange peel, and dried plum. Tints of bitterness of almond and the skin of green raisin. Finish: Prominently cooling aftertaste that lasts. A huge “hui-gan”.
Infusion tips
Please visit this article for infusion guide: How to brew a cha bing
About Master Zou Bing Liang
Grand Master of modern Pu’er Zou Bing Liang
The old man survived the famine of Great Leap Forward and the brutal violence of political bullying of Cultural Revolution to continue his craft in Pu’er production. He was one of the two team leaders who came to Hong Kong to study the local way of post-fermentation and to have developed the now standardised technique in Yunnan. He used to be working for a national company that later “privatised”, but the in-fight in that company gave him no excuse not to come out to set up his own tea factory. He has always had all the needed connections — leaf collectors, skilled workers, and wholesalers to make a factory work. So Haiwan Tea Factory was formed in 1999. I still have a few commemorative cha bings from that year. Old Comrade is perhaps their most successful brand.
When I met him the first time in his tasting workshop in Menghai, he shared with me a Pasha. My companion in that trip, a tea buyer from France, and I were quite immediately hooked on that tea. It is this same Pasha 2013.
Tea Taster’s Box
Approximately 30g of chipped chunks of this tea is available as part of another product, Tea Taster’s Box, Shengcha Pu’er Cha Bings
The box contains 4 samples of Pu’er cha bing, each from a different origin, a different producer, for you to sample the nuances of the different pu’er shengchas.
Additional information
| Weight | 200 g |
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| Dimensions | 18 × 9 × 5 cm |
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| Pack size option | Single cha bing, 7 cha bings in original bamboo wrap |
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| Vintage |
Reviews(1)
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In short: One of the best, if not the best, Pu’er teas I’ve tasted.
In some way this is the Pu’er version of Honey Orchid Supreme, so I think most people who love that tea will also like this one. It has strong notes of honey and some fruity undertones of peaches, orange, and apricots. The first infusions have some woody / mossy notes that remind me of an old forest. In the later infusions this gets replaces by a very pleasant and soft sweetness that gives the tea a very optimistic energy. The Cha Qi of this tea increases concentration while still calming the body.
The aftertaste that remains in the mouth after drinking the tea is probably the best I’ve had from Pu’er teas. It’s sweet and fruity without any dryness or bitterness. It stays in the moth for quite long.
I usually brew this tea in a Sheng-Pu’er-seasoned Zini Yixing clay pot, because the clay thickens and softens the tea even more to enhance the mouth feel. But it also brews very well in porcelain or silver. It has become one of my favorite teas.