BIG4

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...

This is part of the Cang Er series released by Xiaguan tea factory. The recipe differs slightly but the face of of brick is typically covered with ...

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...

This is a ripe pu-erh Xiaguan FT Production of the Mushroom "Jin Cha" (tight tea).  Tea harvested from Da Xue Shan (Big Snow Mountain) in Mengku Co...

This is a premium blend of young raw pu-erh tea from Bulang pressed under the "Baoyan Brand" aka Tibetan Flame sub-brand of Xiaguan Tea Factory.  "...

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...

Xiaguan has produced both a cake and tuo of this "Sheng Tai Lao Shu" (lit Organic Old Tree) since 2007. An incredibly fantastic raw Pu-erh made fro...

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...

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 blend of semi-aged raw pu-erh material from Menghai county of Banna. Nice new take on classic Da Yi bamboo leaf bricks. Strong pungent taste and ...

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...

This is a new pressing of a blend of semi-aged Menghai Tea Factory stored raw pu-erh tea mao cha.  The tea leaves used range in age from 2 to 6 yea...

Classic Xiaguan mini tuo cha made from ripe pu-erh tea.  Pressed in 2021 from 2020 and 2019 material blended together.   Each tuo is 3 grams making...

This is a new pressing of a blend of semi-aged Menghai Tea Factory stored ripe pu-erh tea mao cha.  The tea leaves used range in age from 2 to 6 ye...

"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...

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

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 ...

Mengku has blended Lincang wild arbor material entirely from autumn harvest 2010 and pressed into these hefty 1 kilogram bricks. Simple relatively...

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

This Xiaguan 2010 XY "Yi Wu Big Green Tree" Pu-erh Tea Tuo is a redux of the classic 1999-2002 Menghai Yi Wu Big Green Tree cake! This cake was ori...

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...

This is a classic Ripe tea blend, called "V93", it was first released in 2005 and quickly became one the most expensive ripe teas on the market. To...