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. IPurple tea (aka Zi Cha) is a large leaf varietal (Camellia Sinensis var. Assamica) that occurs naturally as a result of mutation. This ripe tea is incredibly unique both because it’s made from wet piling 100% purple tea varietal, and because of the taste as well! Ultra velvety smooth tea, with tons of creamy sweetness.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.Our Ripe Pu-erh tea mini tuo cha are made from whole leaf premium Yong De area pu-erh tea. Each mini tuo is roughly 5 grams and is individually wrapped. The tea was fermented in 2013 from spring 2013 material from Yong De county of Lincang and then pressed at the end of 2013 and aged until now. The brewed tea is stro.com offers 227 laos tea products. About 23% of these are slimming tea, 13% are pu’er tea, and 8% are white tea. A wide variety of laos tea options are available to you, such as bag, bulk, and bottle.In the month of October 2014, the tea of the month was Ripe Pu’erh. During this month, I had Ripe Pu’erh at least once a day (unless totally unfeasible). I’ll still consume other teas, but the primary focus is understanding and building a palate for a specific type/genre/region of tea through repetition.Depending on the processing method, there are generally two types of pu erh: raw and ripe (or ‘sheng’ and ‘shou’ in Chinese). Raw pu erh tea is made the original way in which leaves are picked, dried, and roasted resulting in loose pu erh also known as ‘mao cha’. Afterwards, the lose leaves are compressed in to raw pu erh cakes.Lao Cha Tou – or “old tea heads” – are the little, ultra-fermented knots of ripe puerh found at the bottom of the fermentation pile. Having not being tossed and turned with the rest of the loose tea in the 45 days or so of puerh fermentation, they were found nestled at the bottom where the heat cooked them a little longer.Welcome to CHINA GRANDNESS TEA CO.,LTD on eBay store.is mainly engaged in high quality Chinese tea, tea wares and some unique Chinese natural herbal tea. We sincerely welcome all the friends and customers who are interested in our products and Chinese culture. Who open dipsute and leave a bad feedback, who we will put in banned black list, PLEASE NOTED !!!!