Menghai Tea Factory （勐海茶叶厂）: Menghai Tea Factory was formally established in 1940 by a group of over 90 tea professionals with origins from all over China. It is possibly the oldest specialized tea factory in Yunnan Province. Because of this, it has a solid reputation that is well respected by Pu-erh tea enthusiasts. I2009 Menghai Qizibing Bulang Chun Ripe Pu-erh Tea Cake. Bulang Chun means pure Bulang taste. This is a clean, well made ripe tea cake by using Bulang mountain materials. The brewed liquor is in clear red color, sweet and smooth. Menghai Banzhang Old Tree Tea Factory is one of factories that make good ripe Puer. Pu-erh Tea Cake 357gOne dealer in Maliandao Tea Market, Beijing, had this tea priced for over 600 RMB (about $ 100) apiece, because Yunhe Tea Factory was sold out on this tea – I should say he had been greedy. Ignore whatever it says about being a ‘Banzhang King’, treat it as a good ripe Menghai tea, your satisfaction level would be higher. Pu-erh Tea Cake 250gRipe Tuo Cha Pu’erh is made of pu’erh tea leaves that are individually compressed and wrapped in a single serving. This adorable mini Tuo Cha is produced in Yunnan province. Ripe pu’erh is known to be rich, and full-bodied with notes of dark molasses, earth, and dark cocoa.Pu-erh tea listed by cakes, visit this page for raw Sheng Green Pu-erh Beeng Cha, ripe Cooked Shu Tea Cake and Chitsu Pingcha, Menghai Chi Tsu bingcha Authentic Pu-erh tea delivered directly to your door from Yunnan, China.One of the oldest type of compressed Chinese Pu-erh, known as Tuocha Tea or Yunnan Tuo cha, the most famous one is Xiaguan Tuocha, and then Meng Hai Pu Erh Tuo Cha. Authentic Pu-erh tea delivered directly to your door from Yunnan, China.Pu-erh is a post-fermented tea made from Yunnan Province. This tea is often aged, which mellows and refines its flavor and character. It is made either as loose leaf or pressed into a myriad of shapes, such as round cakes ( bingcha ), rectangular bricks, and a birds’ nest bowl ( tuocha ).Ripe Pu-erh Tea is a sub-type of Pu-erh tea that has undergone a “wet piling” process. Wet Piling aka “wo dui” was originally applied to Pu-erh in the 1970’s as a way to fast age raw pu-erh (sheng cha), making it more palatable and smooth like a fully aged raw pu-erh. The process is accomplished by piling sheng pu-erhPu-erh tea is made from Yunnan large-leaf varietal of Camellia Sinensis. It is typically processed into compressed cakes, bricks and tuos. Pu-erh is particularly special because it can be aged for decades or longer, always changing and (in most cases) developing more depth and texture. Raw Pu-erh (生茶) is the traditionaAlso shu (shou) or cooked pu’erh. Ripe pu’erh was created to feed Hong Kong’s enormous appetite for aged pu’erh and more fermented tea. The process was invented by two of the largest pu’erh tea factories (Menghai and Kunming Tea Factories) in the early 1970s.