BIG4

This classic "jin cha" or mushroom tuo is made entirely from Certified Organic ripe pu-erh tea, harvested in the Wu Liang mountains of Simao.  Nan...

Entirely new production of Da Yi ripe called "金果" or Golden Fruit.  It refers to the Peach of Immortality that grows in the orchard of the Celestia...

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...

Jia Ji Tuo (甲级沱茶 Special Grade Bird's Nest ) is a high quality blend with that characteristic heavy Menghai area qi!  Good mouth-feel and huigan th...

This is a very nice ripe pu-erh tea production from Xiaguan called "Sweet Pu-erh" (甘普洱).  It was pressed in 2017 (from 2015-2016 material) into the...

Re-production of a classic "Fei Tai" production. The original production used the highest quality early spring teas and Cang Shan Mountain spring w...

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...

Premium Xiaguan production made entirely from Bu Lang Mountain area tea leaves.  Wet piled in 2016 and pressed in 2017, these potent little mini ca...

This lovely little 150 gram mini cake is called "Wu Zi Deng Ke" (五子登科), and is the one of the highest grade premium ripe teas released by Menghai t...

Elephant Mountain is a small Dai minority village community in Menghai County with a Dai Temple of some renown.  It's also a tea growing area and ...

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,...

A classic recipe from Menghai, but the first production of 2018 (1801). The highest grade material is always used for first batch productions and i...

Menghai tea factory has always been at the forefront of the process of creating ripe pu-erh tea through "wet piling". Their expertise at selecting ...

A newer blend created to celebrate the birthplace of Xiaguan tea factory. Dali a smallish city at the base of the Cang Mountains, and bordering the...

A classic recipe from Menghai, but the first production of 2019 (1901). This is an average blend of 5th grade material that was fermented last year...

This is a 2016 pressing from the world's foremost producer of ripe pu-erh tea!  Blended from various grades of semi-aged (2 to 3 year) ripe pu-erh ...

Cha Tou is a kind of tea nugget that forms naturally from the pressures of compression and heat that occurs during the fermentation process. Typica...

Jia Ji Tuo (甲级沱茶 Special Grade Bird's Nest ) is a high quality blend with that characteristic heavy Menghai area qi!  Good mouth-feel and huigan th...

5 tuos at 100 grams each A high quality blend with that characteristic heavy Menghai area qi!  Good mouth-feel and huigan this is a great choice fo...

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...

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

A nice Xiaguan FT release supposedly from 5 Banzhang area villages (see Xiaguan's description below).  To me it tastes like a really nice blend of ...

This is a Xiaguan "Fei Tai FT" production. FT is a business which custom blends and special orders large quantities tea to be pressed in the Xiagua...

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...

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...

Nan Jian Tu Lin tea factory (南涧土林茶厂) has a long history of more than 30 years producing Pu-erh teas. Their productions are often similar to Xiaguan...

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...

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 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...

Xiaguan Tea Factory has long been a producer of Pu-erh Tea, but has also been producing black tea and green tea for many decades as well! This is a...

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...

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...

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...

"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 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...

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 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...

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...

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 ...

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...

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

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...