At a glance
Velvety richness, mellow woodiness and a sweet finish. A Menghai ripe Pu-erh for a rich everyday cup. “1973” names the tribute series, not the harvest year.
Available options: 2019 or 2021 vintage; 30g sample, 400g cake or seven-cake stack. Select your size and any vintage before adding to cart. A sample price applies only to the sample weight; larger packs and multi-cake stacks are priced separately.
A tribute to the birth of modern Ripe Pu-erh, this generous 400 g Menghai classic delivers velvety richness, mellow woodiness, and lingering sweet finish in every sip
Quick brewing guide
For gongfu brewing, use 5g of tea per 100ml water at 100°C / 212°F in a gaiwan or clay teapot. Start with an infusion of about 10 seconds. Adjust later infusions to your preferred strength.
Honoring the 1973 breakthrough in Ripe Pu-erh fermentation, this dry-stored 400 g cake offers a stable, authentic daily brew—smooth, full-bodied, and richly satisfying.
In 1973, tea masters in Yunnan pioneered the wo dui fermentation process that gave birth to the Ripe Pu-erh we enjoy today. Our Classic 1973 line pays homage to that milestone by reviving the traditional Menghai craft—earthy, generous, and comfortingly familiar.
This 2021/2019 spring-harvest cake is pressed from sun-dried Yunnan large-leaf material and patiently dry-stored in Xi’an to preserve its clean, woodsy character. The first infusion greets you with the warmth of polished antique rosewood and a subtle hint of dark cacao; the liquor is dense yet soft, with a silky glide across the palate.
Expect a cup that is round and mellow rather than astringent—a steady companion for everyday tea sessions, with a sweet returning finish reminiscent of dried Chinese jujube and maple sap after rain on mountain wood.
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Harvest Season: Spring 2021/2019
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Tea Type: Ripe Pu-erh (Shou Pu-erh)
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Cultivar: Yunnan Large-Leaf (Da Ye Zhong)
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Origin: Menghai Tea Region, Xishuangbanna, Yunnan, China
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Fermentation: Traditional Menghai wo dui technique
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Storage: Dry-stored in Xi’an for a clean, stable maturation
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Net Weight: 400 g pressed tea cake (large size)
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Intended Use: Everyday drinking, versatile for both casual and mindful gongfu sessions
| Aspect |
Description (Western-friendly) |
| Aroma |
Warm antique wood, toasted walnut, gentle earthy sweetness |
| Texture |
Velvety-smooth, round, coating yet never drying |
| Flavor Core |
Notes of dark cacao, maple syrup, dried jujube, cedarwood |
| Finish |
Long, sweet aftertaste with hints of mild spice and red-date honey |
| Body Sensation |
Comforting warmth in the chest and belly; grounding, mellow energy |
While Golden Bud highlights tender spring buds for a brighter aroma and a lighter, dessert-like sweetness, the Classic 1973 leans on thicker leaf-grade material for a heartier body, deeper wood-cacao tones, and a more traditional Menghai earthiness—ideal for an everyday comforting cup.
- Authentic Menghai fermentation using sun-dried Yunnan large-leaf tea
- Professionally dry-stored in Xi’an, ensuring clean, mellow aging with no mustiness
- Backed by Oriental Leaf’s 8-year tea-farmer partnership for stable, high-quality supply
Don’t miss this commemorative 400 g classic—add it to your cart today and taste the smooth legacy of 1973 in every pour!
Shipping & support
Ships from our warehouse in Xi'an, China. Orders are processed within 2 working days (Monday–Friday, Beijing time; public holidays may affect processing). International delivery usually takes 7–25 business days and is not guaranteed. After the forwarder receives a parcel, carrier handover and tracking activation can take 1–5 days.
Shipping availability and charges are shown at checkout. Heavier orders may travel in separate parcels. For tracking, missing items or damage, email help@orientaleaf.com with your order number. Please photograph any damage and contact us promptly.
See our shipping policy and returns policy for full details.
