Menghai Tea Factory （勐海茶叶厂）: Menghai Tea Factory was formally established in 1940 by a group of over 90 tea profes...
2005 and before Menghai Tea Factory Teas
2006 Menghai Tea Factory Teas
2007 Menghai Tea Factory Teas
2008 Menghai Tea Factory Teas
2009 Menghai Tea Factory Teas
2010 Menghai Tea Factory Teas
2011 Menghai Tea Factory Teas
2012 Menghai Tea Factory Teas
2013 Menghai Tea Factory teas
2014 Menghai Tea Factory teas
2015 Menghai Tea Factory Teas
2016 Menghai Tea Factory Teas
"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)
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 flowing around something static. 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.
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.
"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.
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.
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, as well is medium-light and medium level of...
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.
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 semi-aged giving the tea a nice even flavor that can be enjoyed now, but one that will change and improve over time!
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!
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.
A classic recipe from Menghai, but the first production of 2014 (1401). The highest grade material is always used for first batch productions and is highly sought after by collectors. This is an average blend of grade 6 material.