Kunming Storage

A 2007 Changtai pressing for a Guangzhou tea dealer. Stored in Guangdong from 2007 until 2015 and then Kunming thereafter. Certified Organic raw pu...

Feng Qing tea factory (now owned by Dianhong Group) is the oldest tea factory in Lincang and the original producer and exporter of Yunnan Black tea...

Haiwan tea factory is an excellent choice for blended ripe pu-erh as the ex-manager of the Manager of the Menghai tea factory is the founder and ge...

Made from the same fermentation batch as the 2007 Jiu Wan "Tong Qing Hao" ripe cake. This cake is pressed entirely from "broken gong ting" grade r...

Jiu Wan's premium ripe pu-erh tea cake is comprised entirely from Lin Cang area raw material.  Fall harvest leaves fermented for 50 days, blended ...

Liming Tea Factory is located in Menghai and specializes in both ripe and raw pu-erhs composed of local Menghai area tea leaves.  Golden Peacock i...

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...

One of the best Xiaguan releases post-2005! This is a potent blend of high quality materials that has aged really well. Full of texture and complex...

Yi Pin Tang is a brand and tea factory in Menghai town in Xishuangbanna.  They specialize in Ripe Pu-erh and their wet piling process is overseen b...

A lovely pressing from a small Menghai tea factory.  Xiang Ming Tea Factory was founded in 2001 and produces both ripe and raw pu-erh teas from lea...

Yi Pin Tang is a small tea factory located in Menghai town and is run by yet another ex-Menghai tea factory manager. The tea is pressed entirely f...

2009 Big Classic " Remote Mountain, Old Tree " Ripe Pu-erh tea cakeSpring 2009 Da Hu Sai (Mengku county) wild arbor pu-erh tea was expertly ferment...

This is a potent ripe tippy grade ripe pu-erh tea from Liming Tea Factory in Menghai. Lightly fermented to preserve it's aroma and strength this b...

Made entirely from spring harvest Nan Nuo Mountain tea leaves, picked, processed and sun-dried, then fermented for 48 days in a nearby Menghai are...

A "gong ting" (tribute grade) heavy recipe made from Menghai area harvested and fermented tea leaves.  Strong taste with alot of sweetness and som...

Entirely spring material from Bu Lang area old plantation and wild arbor tea plants. Expertly fermented in a Menghai area tea factory. Just 4000 k...

"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...

First flush of Spring Jing Mai mountain material. Nice mouthfeel, very infusable. Bitterness and astringency balanced with a nice floral sweet qual...

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...

A classic recipe from Menghai, but the first production of 2011 (101). This is an average blend of 6th grade material that was fermented last year,...

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

Our 2011 "Little Bit of Red" production is made entirely from Menghai area material fermented in 2009. It's a variation on last year's production, ...

2011 fermented Menghai area material was blended and pressed into these lovely cakes. The taste is creamy with a slight hint of toasted bean and a ...

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...

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...

A lovely tea fermented from Menghai and Yi Wu area 2011 material. Pressed in 2012 (Batch 121), this is pretty much drinkable now but will age and ...

Man Tang Hong Te Ji ripe cake is entirely Te Ji grade ripe tea, no other grades of tea were blended into it.  The material used was expertly fermen...

Our 2012 "Little Bit of Red" production is made entirely from Menghai area material fermented in 2009 and 2010.  Similar to last year's blend, but ...

Nice conveniently size little mini brick individually wrapped in paper and enclosed in a little beige box. Entirely blended Menghai material (Ba D...

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 ...

Mu Shu Cha or "Mother Tree Tea" is made from a blend of Bing Dao wild arbor tea leaves and other Mengku area tea leaves from Spring 2013. Mu Shu Ch...

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...

Spring 2013 material from Jiu Tai Po village in Jing Gu county.  Entirely from old plantation bushes and trees averaging 60 years of age.  Stored ...

Lao Zhai or "Old Village" is a small village near Ku Zhu mountain in Jinggu county of Simao.  Lao Zhai is home to many old tea trees and sits on g...

Entirely first flush of spring tea leaves from several villages in Bu Lang.  The blend of several different villages is evident in the extremely c...

A lovely tea fermented from Menghai and Yi Wu area 2012 material. Pressed in 2013 (Batch 131), this is pretty much drinkable now but will age and ...

Our fifth year in production "Yi Dian Hong"  aka Little Red is a great choice for a high quality but affordable ripe pu-erh tea from Menghai. This...

For our 2013 production we used 2013 Yong De area ripe tea from spring harvest. This lovely semi-aged blend of ripe tea was mixed with Kunlun Snow...

Shou Mei (寿眉) is a style of White Tea that is grown in the Fuding area of Fujian province of China. The tea is the same varietal that is used to m...

Another high quality ripe pu-erh tea from Gu Ming Xiang!  This is entirely Spring 2011 fermented wild arbor tea from Bu Lang area of Menghai.  The...

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...

Menghai area lightly fermented material that is composed of gong ting and very small leaf-sizes that give it a woody flavor with a strong sweet and...

A high-mountain first-flush Spring 2014 from Wu Liang, pressed in 2015 and Kunming-stored since. Sourced from Yangmeishu (杨梅树) village gardens arou...

Entirely first flush of spring 2014 material from high altitude Ai Lao mountain.  The Ai Lao mountains peak out at about 3200 meters, making them ...

This year's Impression cake shares some similarities with it's 2012 counterpart.  It's a blend of different teas, but this year we used mao cha fr...

A special release for 2014, the Year of the Horse. This is a lovely ripe pu-erh cake composed entirely of Menghai area harvested and fermented tea...

 In Hai Lang's own words:   This is a plantation Yi Wu from Spring 2012, and it's been aged as Mao Cha for 3 years.  It was discovered this year a...