Menghai Tea Factory

Menghai pioneered the production of Shu Pu’er Tea, a type of pu’er that traditionally requires lengthy aging. Typically, pu’er tea undergoes harvesting, processing, and packing into cakes or bricks, followed by months or even years of aging. This meticulous process yields a premium product but lacks convenience.

Shu pu’er employs an artificial aging method that manipulates the environment to expedite aging and produce a premium product within a couple of months. Although it demands careful attention, the experts at Menghai have perfected this technique over the years. Popular products include our signature Puerh.

The flavor profile of Menghai tea varies based on factors like variety and age. Shu pu’er is often noted for its hints of baked fruit and rich desserts, in contrast to the milder, “honey-like” flavors of naturally aged “sheng” tea.

The discovery of the artificial aging process dates back to the 1970s, leading to increased availability and popularity of pu’er tea. The tea industry credits the early pioneers at Menghai (as well as the Kunming Tea Factory) for the current success of fermented tea.

Located in the Xishuangbanna prefecture of Menghai County, the Menghai Tea Factory was state-run until 1996, when it transitioned into a private enterprise. This transition also marked the adoption of its iconic “Dayi” symbol, roughly translating to “great benefit,” highlighting the numerous advantages of consuming fermented tea. Thanks to its association with the famous tea factory, this emblem has become synonymous with the highest quality pu’er.