The Menghai Tea Factory is more than just a company in China. It is considered the cradle of modern Pu-Erh tea and has set the standards for the entire industry. From its humble beginnings in Yunnan Province to the world-famous Dayi brand, it has a rich history full of innovation. To understand the development of Pu-Erh tea, one must learn about the history of this legendary factory.
The founding of the Menghai Tea Factory
The history of the Menghai Tea Factory begins in early 1940. It was founded in the Yunnan region and was initially called the Fohai Tea Factory. The Menghai Factory was founded on the initiative of entrepreneur Fan Hejun. His goal was to standardize and tap into the excellent qualities of local tea for export.
The choice of location in Menghai County was crucial and strategic. Due to its geographical location and special climate, this region in southern China offers ideal conditions for growing the tea plant Camellia Sinensis. The factory played an important role in the early development of the local tea industry.
Fan Hejun deliberately chose the Menghai location because of its unbeatable climatic and geographical advantages:
- High rainfall throughout the year.
- Mild, frost-free winter temperatures.
- High humidity, ideal for the growth of old tea trees.
- Fertile, mineral-rich soils in the mountainous regions.
The factory had to temporarily suspend operations during World War II. However, after resuming production, it played a leading role in establishing state-owned tea production in Yunnan.
From the Fohai Tea Factory to the Dayi brand
The Fohai Tea Factory was officially renamed the Menghai Tea Factory in 1953. With its restructuring into a state-owned enterprise, a new era of development and mass production began. The factory quickly established itself as one of the leading product manufacturers in China's tea industry and was a leader in production.
A decisive turning point in the history of the Dayi brand was the year 1989. In that year, the Dayi trademark was registered. The name, which literally means “great benefit,” was intended to symbolize the high quality of the products and their benefits for consumers.
The company's transformation from a local production facility to a globally recognized brand was based on several key milestones:
- 1953: Officially renamed Menghai Tea Factory, beginning of centralized production.
- 1973: The factory pioneered the development of Wo Dui technology for the production of Shou Pu-Erh tea.
- 1989: Registration and introduction of the Dayi brand as a seal of quality.
- 1996: Inclusion in the first national list of top tea companies in China.
The introduction of the Dayi brand was a strategic move that set the factory apart from the competition and helped it achieve leading export figures. To this day, the green square logo is considered a symbol of authentic, high-quality Pu-Erh tea.
Legendary classics of Pu-Erh tea
The Menghai Tea Factory not only has a rich history, but has also significantly influenced the way Pu-Erh tea is produced. The company not only produced popular products, but also created so-called “reference recipes” that became the standard for the entire industry. To this day, they define the “right” taste for both aged (Shou) and raw (Sheng) Pu-Erh in China.
The benchmark for Sheng Pu-Erh: 7542
The classic Sheng Pu-Erh 7542 is considered the “king of raw products” in the world of Pu-Erh tea. Since its development in the 1970s, it has been the absolute benchmark for Sheng Pu-Erh tea. Its recipe number is imitated by many other factories. The 7542 is a large-format cake with a complex blend of leaves of different qualities. It matures over years, developing its distinctive character. The leaves are selected with the utmost care.
The popularity of 7542 is based on its outstanding and balanced flavor profile. Experts appreciate it for the following characteristics:
- A distinct floral aroma in the early stages.
- A balanced blend of astringency and sweetness.
- A strong and long-lasting aftertaste (Hui Gan).
- Excellent storage capacity for decades.
Due to its central importance to the market, the 7542 is often considered an indicator of the price figures for raw Pu-Erh. The batch numbers and vintages are closely tracked by collectors.
The standard for Shou Pu-Erh: 7572
The classic Shou Pu-Erh tea 7572 is often referred to as the “gold standard” for aged Pu-Erh tea. Its history is closely linked to the Pu-Erh production revolution. In 1973, the Menghai factory pioneered the development of Wo Dui technology. This accelerated fermentation process made it possible to produce mature Pu-Erh tea quickly and in high quality without having to wait for decades of storage.
The 7572 cake is characterized by a particularly smooth and clear taste. It is especially appreciated by connoisseurs for its purity, which is based on the highly developed production method:
- Mild, smooth taste without any earthy or musty notes.
- An intense red, clear cup color.
- Distinct notes of caramel and dark chocolate.
- A uniform leaf size that guarantees consistency in taste.
The 7572 was a revolutionary product that satisfied the demand for ready-to-drink, matured Shou Pu-Erh tea and changed the industry. To this day, it remains an essential part of the Dayi brand's range and serves as a benchmark for all factories producing Shou Pu-Erh tea.
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The meaning of the numbers on the tea cakes
For connoisseurs, the four numbers on the packaging of every Pu-Erh cake from the Menghai factory are like a fingerprint. This numbering system is a standard that encodes the most important information about the quality and production of the tea. Knowing the exact number makes it possible to clearly identify the recipe, the type of leaves used, and the origin.
Each number follows a fixed logic that has proven itself over decades:
- The first two digits (e.g., 75). These numbers indicate the year in which the original recipe was developed. In the case of 7542 or 7572, the recipe was established in 1975.
- The third digit (e.g., 4). This stands for the qualities or grades of the leaves that were mainly used. Here, 1 stands for fine, young leaves and 9 for large, coarse leaves.
- The fourth digit (2). This number is the factory code. The Menghai tea factory traditionally bears the number 2.
In addition to the recipe number, there are often three other numbers on the packaging, known as the batch number (production number).
This production number is particularly important for collectors, as it specifies the actual origin and year of production. It is composed of:
- First digit (e.g., 9). The year of production (e.g., 9 stands for 2009).
- Second digit (e.g., 0). Often used as a placeholder or internal number.
- Third digit (e.g., 1). The serial number of the batch (e.g., the first batch of 2009).
This coding system ensures that the quality of the products remains stable over decades and offers connoisseurs absolute transparency regarding the origin of the cake.
Privatization and modern development
After decades as a state-owned enterprise, the Menghai Tea Factory reached a decisive turning point in 2004. This was the year of major privatization and restructuring, when the company was taken over by the Bowin Company. This takeover ushered in an era of modern development and market orientation without compromising the high quality of the products.
The transformation enabled the factory to invest heavily in research and new production facilities. Today, Menghai is a leading manufacturer in the Asian tea industry, achieving high export figures every year. To protect the reputation and high demand for the Dayi brand, comprehensive measures have been taken to modernize and ensure quality.
These include the introduction of advanced analysis laboratories to ensure leaf purity and increase production capacity. In addition, the company relied on innovative security technologies in the fight against counterfeiting. Anti-counterfeiting technologies such as holograms and micro-tapes were introduced on the cake packaging.
Privatization led to a strengthening of the Dayi brand on the world market. Today, the company is a leader in the development of sustainable production methods in the industry, underscoring its global responsibility.
Conclusion
The history of the Menghai Tea Factory is inextricably linked to the development of Pu-Erh tea as a whole. From its founding in 1940 to today's modern Dayi brand, the company has consistently defined the qualities and set the standards for the industry.
If you really want to understand the basics of Pu-Erh tea, you can't ignore the products from Menghai. These classics offer the best introduction to enjoying the true qualities of Chinese tea and appreciating the entire development of the industry.
