After Jingmai and Bangwei, Pa Sai is the third ancient tea mountain of Lancang county. It's one of those places we don't hear about, but which actually produce a lot of tea, 40 tons per year on average. Its very remote location is probably what kept it under the radar of the pu-erh frenzy, the tea made there can be very decent if processed properly.
As of all the cakes produced by Mr Yang, this pu-erh tea was stored in a restricted air environment, wrapped in a thick plastic sheet. This has an influence on aging, by slowing down slightly the aging process and, more importantly, retaining the original tea fragrance.
This tea has a strong fruity flavor, reminding of ripe peach. It has a light mouthfeel, yet still features a pleasant viscosity. The Huigan and mouthfeel complete the fragrance well, making this tea feel very balanced. Cha Qi is also quite good in this tea.