Menghai Tea Factory - Teas - 4 and more stars

Factory - „tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory) Taste - After 12 years the taste is smooth and fine, its rich body has still a great potential to develop its character. Storage - Most of time stored in taiwan’s mountainous district where the enviroment is clean. Material 7262 is a recipe from year 1972, used in Dayi (Menghai tea factory), uses grades of maochas from grade 2 to grade 6. The outcome tea soup is thick and smooth

„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory). This tea is made by a dayi employe on a special request from Taiwan. This is a perfect, aged shu pu-erh tea for a reasonable price. Why? It was produced in large scale so the final price of this tea is very affordable. It was stored in Taiwan and in 10 years transformed into a stage when this shu pu-erh is very tasty to drink. This private production tea is not burdened with a famous brand name so...

„tailor-made” private production “Zhong Cha Gong Si” in Dayi (Menghai tea factory), so in case you see the 2001 BGT paper wrapper looks different. This tea is made by a dayi employe on a special request from Taiwan. Material is ancient tea trees, I would say gushu at very high rate. Taste is nicely aged, fine and smooth but still could move forward as there is still bitterness that will in next years transform to sweetie tones. Storage in Guangzhou...

This is a newer Menghai release, first released in 2005 and then again in 2006, 2007, and 2008. This recipe is comprised entirely of Menghai county early spring raw material from 2007-2009 mao cha. It's special characteristics are bitter, pungent, aromatic and thick and full in the mouth. The tea quickly causes salivating in the mouth and cha qi is warming. Tightly rolled leaves lock in the pungent aroma! Producer: Menghai Tea Factory Vintage: 2009 / Batch...

Premium blend of first flush of spring tea * Batch 201This is a newer Menghai release, first released in 2005 and then again in 2006, 2007, and 2008. This recipe is comprised entirely of Menghai county early spring raw material from 2009-2011 mao cha. It's special characteristics are bitter, pungent, aromatic and thick and full in the mouth. The tea quickly causes salivating in the mouth and cha qi is warming. Tightly rolled leaves lock in the pungent aroma!...