Sheng pu-erh 2011 "Menghai Chen" brand "Laotongzhi" (Old Comrade) factory "Haiwan" 400 g

Lao Tong Zhi (Haiwan) Sheng Pu'er "Menghai Chen" 2011: An Aged Classic from Menghai

Menghai Chen Sheng Cha (勐海陈生茶, Měng hǎi chénshēngchá) from the legendary brand Lao Tong Zhi (老同志 - Lǎo tóngzhì, “Old Comrade”) is Sheng Puer (生普洱, Shēng pǔ'ěr), produced in 2011 by the famous Haiwan Factory (海湾, Hǎiwān ) . This tea, pressed into a 400-gram cake called Bing Cha (饼茶, Bǐng chá), is a blend of tea from the Menghai region and is a fine example of aged sheng pu'er from one of the most reputable producers.

Manufacturer: Haiwan factory and Lao Tong Zhi brand

Haiwan Tea Industry was founded in 1999 by two prominent figures in the pu'er world: Mr. Zou Bingliang and Ms. Lu Guoling. Zou Bingliang previously worked for many years as the chief technologist at the renowned Menghai Tea Factory (Da Yi) and was one of the key developers of shu pu'er (vodui) production technology. Haiwan quickly earned a reputation for producing high-quality and consistent pu'er teas, using both traditional recipes and its own proprietary developments.

The Lao Tong Zhi (Old Comrade) brand has become the flagship of the Haiwan factory, a symbol of quality and reliability, winning numerous awards in China and the respect of connoisseurs around the world.

Menghai Chen – the essence of the region and its aging

The name of the tea speaks for itself:

• Menghai (勐海, Měng hǎi ): The region of origin of the raw materials is Menghai County in Xishuangbanna, Yunnan. Menghai is considered one of the most important terroirs for pu'er, with teas from here often characterized by strength, fullness of flavor, and excellent aging potential. In this case, blended raw materials are used, which is typical for large factories striving to create a balanced and consistent product.
• Chen (陈, Chén ): Meaning "old," "aged," this emphasizes that the character of a tea is determined not only by its terroir but also by its age.

Vintage 2011: A Deep Transformation (13+ Years)

This sheng pu'er was produced in 2011, making it a respectable age—over 13 years. During this time, the tea has undergone a significant transformation:

• The sharpness and aggressiveness of the young sheng is gone.
• The bitterness and astringency have softened, integrated into the taste, and become part of its complexity.
• Deep aromas and flavours of aging ( chen wei ) have developed: camphorous, woody, fruity, medicinal and earthy notes.
• The infusion acquired dark, rich shades (up to amber).
• The tea became smooth, round and soft.

Taste and aroma

• Aroma: Deep, mature, and complex. Notes of camphor, aged sandalwood, dried dark fruits (prunes, dates), light hints of medicinal herbs, moss, and a noble earthiness ( chen xiang ).
• Taste: Soft, smooth, full-bodied, without harshness. Complex, multilayered, with notes that echo the aroma—camphor, wood, and dried fruit sweetness. Residual bitterness or astringency is minimal and manifests itself more as a textured flavor, leading into a long, sweet finish ( huigan ).
• Infusion: Thick, oily, pure and rich in color from dark gold to reddish-brown.

Brewing recommendations

For aged sheng puer:

• Tableware: Yixing clay teapot or porcelain gaiwan.
• Amount of tea: 5-7 grams per 100-150 ml of water.
• Water: Boiling water (95-100°C).
• Rinse: 1 quick rinse (5-10 seconds).
• Brewing: Steeping. Start with 15-25 seconds of steeping, gradually increasing the time. The tea holds up well, revealing its various flavors.

The 2011 Menghai Chen Sheng Pu'er from the Haiwan factory, branded "Lao Tong Zhi," is a fine example of aged sheng pu'er from the Menghai region, sourced from a reputable producer. Over 13 years of aging have transformed it into a smooth, deep, and complex tea with a rich aroma of camphor, wood, and dried fruit, and a long, sweet finish. This is an excellent choice for those seeking a classic, mature sheng pu'er and the benefits of years of aging.