Manufacturer Менхай (Menghai)
The history of Menhai production began in 1938. Then an expedition of 90 tea masters led by Professor Fang He Yun went to Xishuangbanna Prefecture (Yunnan) to study local tea making methods and set up mass production.
In 1940, the researchers founded the Fo Hai Factory, later renamed the Xishuangbanna Tea Factory, then the Menghai Tea Factory. Masters used ancient recipes and supplemented them with new chips. This is how unique technologies appeared that are still popular. Even then, Puer Menhai was called a standard.
The Menhai factory never stood at home. She adopted the experience of local farmers, sent craftsmen to India to study and buy the newest equipment at that time. In 1940, a party of pressed Shen was sent to Tibet. A year later, Yunnan province was occupied by the Japanese. The staff left the Menhai factory, pu'er was not made for several years. But then they got the hidden equipment and set up production again.
In 1973, a breakthrough occurred in the tea industry - the technologists of the Menai and Kunming factories invented the Vo Dui technology and learned how to age raw tea faster. This is how the recipe for pu-erh, which does not need many years of aging, was born. It was named Shu and today it is a favorite of tea lovers in different countries, including Ukraine. Later, thanks to the masters of Menhai Shu, other manufacturers learned to make pu-erh, but the factory remained the leader in the production of pressed tea. Shen 7542 and Shu 7572 have received the status of the standard of puerh quality, the price of these recipes is traditionally high, until now.
Menhai puerh collection
The factory's tea plantations are located in the Six Famous Mountains area, Xishuangbanna Prefecture. In the local dialect, the name of the region is translated as "Fairyland".
The raw material is one of the secrets that makes such a delicious tea, Puerh Menhai is famous for its versatility and deep aroma. Sunny days here are perfectly balanced by rains and the leaves of the Yunnan tea trees are surprisingly juicy. The collection of raw materials in the mountains of Bulan and Bada is carried out by small ethnic groups who have been making tea since time immemorial.
The first Menhai puerh could be bought under the brands CNNP (China National Native Produce & Animal by Products Import & Export) and Zhong Cha (中茶). In 1989, the now famous brand Ta Yi (大益), Great Benefit, appeared.
The factory continues to improve technologies to offer tea drinkers new, delicious recipes. In 2010, the Tea Institute was opened on the production base, where 120 specialists work and the Academy of certified craftsmen. Recently, thanks to the staff of Menghai, they succeeded in cultivating the Zhi Yuan tea variety known as "purple kidney". He became famous for his ability to safely reduce pressure.
