Dayi Puerh Tea — Iconic Recipes, Dry-Stored in Xi'an

The Menghai Tea Factory, located in Xishuangbanna, Yunnan, was established in 1940. It was state-owned for decades before being privatized and renamed the Taetea Group in 2004.

The factory is highly regarded for its contribution to modern Pu-erh tea processing. In 1973, Menghai was one of the factories that successfully developed the "Wo Dui" (wet-piling) technique, which allowed the production of Ripe (shou) Pu-erh tea on a commercial scale. Today, Dayi is widely recognized for its consistent, large-scale production of classic recipes.

The name 'Dayi' (大益) literally translates to 'great benefit,' embodying the brand’s core philosophy of 'cherishing tea and loving people' (惜茶爱人)—a commitment to kindness and harmony in every cup.

While some tea drinkers prefer single-mountain teas, Dayi’s reputation is built on blending. Master blenders at the factory combine leaves of different grades (sizes), harvest seasons, and altitudes from various regions of Yunnan.

This blending process aims to create a balanced, reliable flavor profile that remains consistent from year to year. It also ensures that the tea has a solid structure to develop pleasant flavors as it ages over the decades.

Many Dayi teas are identified by a four-digit number, such as 7542 or 7572. This system was introduced in the 1970s for export standardization:

• First two digits: The year the recipe was first created (e.g., "75" means the recipe was developed in 1975). It is not the year the tea was harvested.
• Third digit: The average grade/size of the leaves used in the blend, ranging from 0 (smallest buds) to 9 (coarsest leaves).
• Fourth digit: The factory code. The number "2" always represents the Menghai Tea Factory (Dayi).

When buying Dayi tea, you will see a batch number listed with each product (such as 201, 1501, or 2001). This code indicates the year of production and the specific pressing run:

• The year of pressing (First 1 or 2 digits): For example, "15" in 1501 means 2015. In a three-digit code like "201", the "2" means 2012.
• The batch sequence (Last 2 digits): "01" means it is the first batch produced that year, "02" is the second, and so on.

The batch number is important because the raw materials can vary. The first batch of the year (Batch 01) often uses a higher proportion of early spring harvest leaves. Spring leaves generally have a sweeter, thicker, and more complex taste because the tea trees rest during winter.

Later batches in the same year may include summer or autumn leaves. While these later batches are typically more affordable, they may taste slightly thinner or more bitter when young compared to the spring-heavy first batch.

Ripe tea is about the fermentation craft
Raw tea is about the quality of the leaves
But storage—the environment where the tea sleeps—is what determines the final outcome of both

We do not deny that traditional "wet storage" (common in regions like Guangdong, Hong Kong, and Taiwan) can produce spectacular results. When managed perfectly, it creates teas of remarkable depth, thickness, and accelerated transformation. However, this method is a high-stakes gamble. It requires an incredibly expensive, constant equilibrium of humidity from the factory floor to the final cup. Once a single link in that chain fails, the result is often a compromised tea that has lost its vitality to dampness and decay.

We believe that true quality should not be a gamble—for us, or for you.

"Dry storage" is often criticized for being too slow, or for producing a "thinner" body, especially during cold, dry winters. But we have found the perfect middle ground: Xi’an.

With its temperate summers—humid enough to encourage transformation but never excessive—and moderate, controlled winters, Xi’an provides a unique micro-climate for aging. It is for this reason that naturally dry-stored Pu-erh consistently commands a premium in the Chinese market: it is safe, stable, and remarkably pure.

We choose Xi’an dry storage not because it is the fastest way to age a tea, but because it is the most reliable. We refuse to take risks with your tea, and we never want our customers to take risks with their collections. When you choose our teas, you are not just buying a recipe; you are investing in a clean, predictable, and beautiful evolution that honors the factory's original intent.

8542 (1985 – Formula #42) – The Most Iconic Raw Pu'er: This is the baseline Dayi raw pu'er. If you're new to pu'er, 8542 is often your starting point. It uses a blend of leaves from different mountains, selected for balance and aging potential. The taste: slightly sweet, with mild bitterness that fades quickly, floral notes, and excellent longevity in the cup (this tea can be steeped 15+ times). Versions from the early 2000s are now collector's items.

7542 (1975 – Formula #42) – The Classic Pu'er: This recipe predates the modern Dayi era, but it's still produced. When you see 7542, it's almost always a ripe (shou) pu'er. The taste is deep, earthy, sweet, with a clean finish. It's approachable even to people who've never tried pu'er.

7592 (1975 – Formula #92) – The Aged Raw Pu'er: A more premium raw pu'er using higher-grade leaves. This tea ages beautifully and is often bought specifically for long-term aging (5–20+ years).

8592 (1985 – Formula #92) – Premium Ripe Pu'er: Higher-grade raw materials made into ripe pu'er. This is Dayi's premium offering in the ripe category.