Recipes

Menghai's 0532 ripe cake recipe, associated with finer leaf material; documented cake weights vary by edition.

Menghai's 0562 ripe cake recipe, distinct from the similarly numbered 7562 brick.

Menghai's 0622 raw cake line, documented in 200 g and 400 g formats rather than one universal cake size.

Richer, finer-grade Menghai shou than 7572.

Menghai's 7452 ripe cake recipe, documented in several production years; fermentation and pressing dates can differ.

Finer-leaf sibling of 7542: smaller, firmer cakes with bud-covered surfaces, made from grade-3 young leaf.

Menghai's benchmark sheng recipe, produced almost every year since the 1970s and widely treated as the yardstick for factory sheng.

Menghai's 7552 ripe cake recipe, with both 400 g and 357 g editions documented.

Menghai's numbered ripe brick recipe, documented in 250 g productions.

Menghai's benchmark shou recipe, the ripe counterpart to 7542.

Menghai's 7582 raw cake recipe, documented in multiple modern releases with a common 357 g cake format.

Menghai's 7592 ripe cake line, described by sellers as a coarser-leaf blend and documented across distinct batches.

A recurring Dayi ripe Pu Erh cake recipe documented across several production years.

Dayi’s 7692 ripe Pu Erh cake line, distinct from the better-known 7572.

Menghai's 7742 raw cake line, associated with material aged before pressing and documented in multiple batches.

Dayi’s numbered ripe Pu Erh cake recipe, with documented 2006, 2007 and 2016 productions.

Menghai's 8542 raw cake recipe, documented in differing weights and kept separate from 7542.

Big-leaf Menghai sheng made for long ageing; early batches are collector benchmarks.

Menghai's large-leaf ripe cake recipe, introduced in 1985 and included in Dayi's classic five formulas.

Dayi's recurring V93 ripe tuocha line, documented in both 100 g and 250 g formats.

Dayi's Golden Needle White Lotus named ripe-tea line, documented as cakes across different batches.

Xiaguan’s 7653 raw Pu Erh family, with regular and iron-cake versions documented.

Xiaguan’s recurring 8603 raw Pu Erh line, with later editions carrying additional series names.

Xiaguan’s numbered raw Pu Erh cake family, including ordinary and T8613 iron-cake versions.

Xiaguan’s numbered raw Pu Erh family, documented in different cake sizes and pressing variants.

Xiaguan's main raw cake recipe, often iron-pressed ("tiebing") very tightly.

Xiaguan's recurring ripe cake recipe, documented in both ordinary and iron-pressed editions.

Xiaguan’s named Special Grade raw tuocha line, distinct from Jia Ji.

Xiaguan's flagship 100 g bowl-shaped sheng tuocha; "Jia Ji" means first or superior grade. It carries no number code.

Xiaguan’s Cang Er named raw tuocha line, documented in more than one size.

Xiaguan's named ripe tuocha line associated with the French export market, documented in several years and sizes.

Kunming's signature 250 g shou brick, now made under the Zhongcha (CNNP) brand.

Lao Tong Zhi’s numbered raw Pu Erh cake line, documented in several production years and sizes.

Lao Tong Zhi’s recurring numbered ripe Pu Erh cake line.

Haiwan's Lao Tong Zhi 9948 raw cake, the sheng member of the 99 formula series documented alongside ripe 9978.

Haiwan's Lao Tong Zhi 9978 ripe cake, part of the brand's recurring 99 formula series.

Lao Tong Zhi’s numbered ripe Pu Erh brick line, documented in 250 g productions.

Lancang Ancient Tea’s recurring Jingmai raw Pu Erh line, offered in cakes and smaller portions.

Recurring raw Pu Erh blend from Lancang Ancient Tea, documented in both cake and brick formats.

Lancang Ancient Tea's recurring 0081 ripe Pu Erh line, documented as cakes and tuos.

Lancang Ancient Tea’s recurring ripe Pu Erh line, documented as both cakes and large bricks.

Lancang Ancient Tea's 0085 ripe Pu Erh line, marketed around Jingmai spring material and made in several compressed formats.

A recurring Bajiaoting raw Pu Erh cake whose final digit does not identify Menghai Tea Factory.

Liming / Bajiaoting’s recurring numbered raw Pu Erh cake line.

Liming / Bajiaoting’s regular numbered ripe Pu Erh cake line.

Bajiaoting’s recurring ripe Pu Erh line continuing the earlier Gongting Puer Wang name.

Bajiaoting’s recurring Bulang Early Spring raw Pu Erh cake line, distinct from its Early Spring Silver Tips.

Bajiaoting’s recurring Yu Shang Gong Pin ripe Pu Erh line, named with imperial-tribute imagery.

Bajiaoting’s Early Spring Silver Tips raw Pu Erh line, with a documented change of name and cake size.

Bajiaoting’s named ripe Pu Erh line Yue Chen Yue Xiang, separate from the broader phrase about tea aging.

Fuhai’s recurring 7266 ripe Pu Erh line, an instructive exception to reading every four-digit code as a year and grade.

Fuhai’s recurring 7536 raw Pu Erh family, with manufacturer testimony distinguishing its history from the code’s digits.

Fuhai’s recurring 7546 raw Pu Erh line, independently identifiable in a regulatory sampling record.

Fuhai’s established 7576 ripe Pu Erh line; Menghai in some listings refers to place, not Menghai Tea Factory.

Fuhai’s 8596 ripe Pu Erh family, with an attributed manufacturer explanation of the code and documented recipe revisions.