In 1973, ripe Pu-erh tea was introduced. Many tea enthusiasts first got to know Pu-erh tea through ripe tea, and most started to like Pu-erh from old tea heads. But now, under the heat of mountain-origin tea, ripe tea seems cold and lonely. Good ripe tea is really hard to find.

Those once familiar "Meng Hai flavors" are fading away, and the once dry-storage mellow aroma is dissolving. Whether it's Meng Hai 7572 or Zhongcha 7581, they no longer spark tea interest!

The main reason is still the "mountain-origin tea and ancient tree tea" frenzy. Good raw materials are almost entirely hoarded for making raw tea; the proportion of Meng Hai local materials in ripe tea blends has dropped to about 10%. The blending ingredients (aged ripe tea) for ripe tea are now unavailable. Drinking new ripe teas has greatly disappointed many ripe tea fans!

Sloppy production is also a reason for the decline of ripe tea. Dayi's promotion of ripe tea has been commendable. But in recent years, ripe tea has largely relied on "hype" and hasn't truly entered the drinking market. Excessive pursuit of thousands of tons of production has made the ripe tea market bland and unremarkable.

Compared to high-priced ancient tree raw tea, there is actually a need for ancient tree ripe tea among tea enthusiasts, but there are no tea makers dedicated to producing good ripe tea!