"Yue Chen Yue Xiang" means "The Older, the More Aromatic". This is the first thing that I ever learned about Pu-erh tea. In 1996 I went to the candies and tea market behind the Kunhu Fandian in Kunming just north-north-west of railway station. It was here that I first saw Pu-erh tea (and drank some too).
"66 Da Shun" (lit 66 The Big Smooth) is a blend of semi-aged ripe pu-erh tea expertly wet piled by the foremost wet piling operation in the world! Menghai Tea Factory with decades of experience in "wo dui" (wet piling) has perfected the technique.
Gao Shan Yun Xiang is a premium ripe pu-erh cake from Menghai Tea Factory. There was only batch produced (1501) and it quickly became popular amongst Da Yi collectors due to it's unique taste and powerful aroma. It is said that the blend contains tea from ripe wet piled batches as old as 5 years old...
Another "once in a blue moon" premium production from Da Yi, which was last produced exactly 10 years ago in 2005. The 2005 production and this one are the same recipe, the 2005 production is a modern classic, sought after, and commanding a very high price.
This is meant to the be the ripe counterpart to the "Chu Xin" cake we offer here. The blend is again a tippy ripe blend much like Star of Menghai (勐海之星) or the 0532 blend. There is a creamy texture countered by a betel nut bitter nuttiness.
The name of this production "Chu Xin" means "Foremost in the Heart" and reflects the fine and exquisite nature of this tea. Chu Xin is a blend of Menghai area material from Nan Nuo Mountain, Ba Da Mountain and Bu Lang Mountain areas.
Menghai Tea Factory's very first wet piling master Lu Yin oversaw the the production of this tea under the auspices of state owned tea factory (CNNP). It's called the 8 Character Zhong (八中) Green Mark (绿印) because 8 Zhong Characters are in a circle around the Green Cha character 茶.
This is the one of the highest grade premium ripe tea recipe released by Menghai tea factory! The 0532 recipe ripe cake is composed of an average of Grade 3 ripened tea leaves. The cake is full of small leaves and fermented buds, but balanced with slightly larger leaves to create a rounded flavor.
"Yun Shui Zhen" (lit Cloud Water Pinnacle) is a new recipe from Da Yi for 2016. It's one of the few raw pu-erhs they have created that really got me excited. It's got the classic Da Yi strength and mouth-feel, but without being harsh. Menghai tea factory used a blend of semi-aged Menghai area Assamica mao cha to create this lovely cake.
Ba Ji Pu Bing means "Grade 8 Ripe Cake" and is a blend of fermented Menghai material, pressed lightly to allow for faster post-fermentation. The taste is incredibly smooth with a camphor sweet and spicy finish.
Classic 1974 Ripe Pu-erh recipe! This is an average blend of 5th grade material that was fermented last year, so the cake does not have that just fermented taste, rather it has already mellowed a bit.
Hui Zhi Yun is a new recipe for 2016 from Menghai Tea Factory. Ripe pu-erh leaves aged 1 to 3 years blended together to create a robust taste with some bitterness up front and and sweet nutty after-taste.
"Chen Xiang Ya Yun" means Aged Aroma Elegance! This is a one time recipe from Menghai Tea Factory that is a blend of 5 years and older aged ripe pu-erh tea. This is a good chance to purchase one of Menghai Tea Factory's famous signature ripe pu-erhs with slightly aged feel to it.
This is a tippy ripe blend to celebrate the Year of the Monkey 2016. Sun Wu Kong is the mythical Monkey King, the story of which is told in the famous novel "Journey to the West". Sun Wu Kong is celebrated here with this wonderful mini cake in a lovely wrapper!
New blend to celebrate the Year of the Monkey. Spring teas from 2014 and 2015 from Menghai county tea mountains (Ba Da, Meng Song, and Bu Lang) blended together to create a strong powerful but harmonious tea for aging.
This is a classic ultra-premium recipe from Menghai tea factory! Originally sold as a loose blend of high grade Menghai tea, and then in 2005 released as a cake, Golden Needle White Lotus has become a legend among Ripe Pu-erhs and has increased dramatically in value.
Cha Tou is a kind of tea nugget that forms naturally from the pressures of compression and heat that occurs during the fermentation process. Typically during fermentation process to make ripe pu-erh there is a pile of tea about 1 meter high.