BIG4

This is a powerful tea cake made entirely form first flush of spring 2012 material from Yong De county in Lincang.  Strong and astringent taste bu...

8562 is a classic "Da Yi" ripe pu-erh tea recipe first release in 1985.  It's a blend of wet piled tea with an average of grade 6 tea leaves (clic...

This is a spring 2018 pressing from entirely Ban Pen village older tea trees.  Ban Pen village is in the Bu Lang mountains and is one of closest vi...

This is a newer blend from 2005, consisting of an average of grade 6 tea leaves.  Similar to the classic 7562 blend which comes in the form of a br...

Wild Arbor King (乔木王) was first introduced in 2006, and quickly became one of Mengku's most popular raw pu-erhs.  In 2006 it won the prestigious E...

This is Mengku's classic blend of early spring material from Mengku county of Lincang.  Processed carefully to lock in the sun-dried essence and t...

"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 c...

A classic recipe from Menghai. This is an average blend of 7th grade material that was fermented last year, so the cake does not have that just fer...

Wild Arbor King (乔木王) was first introduced in 2006, and quickly became one of Mengku's most popular raw pu-erhs.  In 2006 it won the prestigious E...

Mu Shu Cha or "Mother Tree Tea" is made from a blend of Mengku area wild arbor tea leaves from Spring 2014. Mu Shu Cha has been one of Mengku's pre...

"Yue Chen Yue Xiang" means "The older, the more aromatic" and it's the perfect term to describe the essence of Pu-erh tea culture! This cake has be...

Wei Zui Yan means "Strongest Taste". Menghai tea factory first produced this blend in both raw and ripe form in 2006. This 2017 Ripe cake has a str...

This is a new Xiaguan pressing for 2018, but a blend of of mao cha between 5 and 8 years of age.  It's pressed as a very tight iron cake, which wil...

A classic recipe from Menghai. This is an average blend of 7th grade material that was fermented last year, so the cake does not have that just fer...

A classic recipe from Menghai, and the first production of 2013 (301). This is an average blend of 4th grade material from 2011 to 2013, so it has ...

A classic recipe from Menghai. This is an average blend of 7th grade material that was fermented last year, so the cake does not have that just fer...

A classic recipe from Menghai. This is an average blend of 7th grade material that was fermented last year, so the cake does not have that just fer...

Classic but not often produced Menghai tea factory "7752" ripe recipe. Nice blend of perfectly fermented Menghai area tea leaves.Aged 10 years!Weig...

This is a special premium 7572 release to commemorate the 80th Anniversary of the Menghai Tea Factory! A classic recipe from Menghai. This is an av...

This is a powerful tea cake made entirely form first flush of spring 2014 material from Yong De county in Lincang. Strong and astringent taste but ...

A classic tea cake released in two batches only in 2006! "San Ji Pu Bing" means Grade 3 Pu-erh cake and denotes that an average of grade 3 ripe tea...

A classic recipe from Menghai. This is an average blend of 7th grade material that was fermented last year, so the cake does not have that just fer...

An early Mengku Rongshi raw blend from 2007. This cake was pressed from a blend of 2007 first flush spring tea harvested in Mengku county of Lincan...

A modern classic of Da Yi! The first and previous time "Ba Ji Pu Bing was produced was 2005. The 2005 version became a modern classic and has incre...

Batch 001 * Newer blend started in 2009! Recipe cake from Da Yi! * 357 gramsPu Zhi Wei uses an average of grade 5 ripened tea leaves blended and co...

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 ...

This is a pressing of Ma Hei Village raw pu-erh tea.  It's spring 2018 picked tea pressed in early March of 2019.   Ma Hei Village is an Yi Wu moun...

Wei Zui Yan means "Strongest Taste". Menghai tea factory first produced this blend in both raw and ripe form in 2006. This 2007 Ripe cake has been ...

Nan Jian Tu Lin classic blend composed of Wu Liang and Yun Xian (north Lincang) material.  Entirely certified organic material compressed into thi...

A classic recipe from Menghai. This is an average blend of 7th grade material that was fermented last year, so the cake does not have that just fer...

This is a premium Xiaguan production pressing of Bu Lang area raw pu-erh tea called "Cang Zhao Rui Gong" 苍诏瑞贡.  Cang refers to the Cang Mountains o...

"Yi Ming Jing Ren" (一鸣惊人) is Nan Zhou brand Pu-erh tea cake made from highest grade tippy leaves and buds from Lincang and Wu Liang mountains of Yu...

A new for 2015 production from Menghai Tea Factory (Da Yi Brand).  "Sui Yue" means both time and timelessness.  It's meant to express continuity f...

Batch 101 * Newer blend started in 2009! Recipe cake from Da Yi! * 357 gramsPu Zhi Wei uses an average of grade 5 ripened tea leaves blended and co...

This is the first release of the new DaYi 3rd generation style wet-piling. A totally unique process that is used only in their "Yi Yuan Su" line of...

A classic Menghai tea factory recipe made with an average of grade 5 leaves. As is typical with Da Yi teas the ripened tea leaves are partially sem...

A new Da Yi production for 2012. "Chun Jian Qing Tuo" means "Spring Tips Green Tuo" and is composed of spring 2012 material form Menghai area (Meng...

A new recipe from Menghai introduced in 2006, "Wei Zui Yan" (aka Strongest Flavor) emphasizes a strong taste with good aging potential. A blend of ...

The name of this production "Chu Xin" means "Foremost in the Heart" and reflects the fine and exquisite nature of this tea.  Although this was pre...

"Hong Yu"  aka "Red Jade" is a rarely produced blend from Menghai Tea Factory (DaYi brand)!  This is the second production ever produced.  The firs...

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) ble...

This is a classic re-imagined blend based on the original 1949 "Zhong Cha" Red Mark pressing. The 1949 Red Mark is probably the most sought after a...

This is a classic re-imagined blend based on the original 1952 "Zhong Cha" Green Mark pressing. A blend of tea from Spring 2023 flush, consisting o...

This is a powerful tea cake made entirely form first flush of spring 2011 material from Yong De county in Lincang. Strong and astringent taste but...

This is a powerful tea cake made entirely form first flush of spring 2013 material from Yong De county in Lincang. Strong and astringent taste but ...

Entirely spring 2013 material from Mengku county of Lincang.  Blended with teas from various different growers to achieve a strong mouth-feel, high...

A new recipe from Menghai introduced in 2006, "Wei Zui Yan" (aka Strongest Flavor) emphasizes a strong taste with good aging potential. A blend of...