This is where Bojun began. Released in the summer of 2017, this was Mengku Rongshi's first ripe pu-erh — and the tea that introduced a new way of thinking about what shou pu-erh could taste like. The formula and process have evolved across subsequent vintages, but this original edition remains in a category of its own. Stored since production in Xi'an's dry northern climate. Stock is limited. Available in three formats: 30g sample, 500g cake, and a 5-cake wooden box.
Where It Started
Mengku Rongshi had built their name on raw pu-erh. For years, Bojun sheng — their raw tea — had been one of the brand's most recognized products. Making a ripe version was not a quick decision. By the time the first Bojun ripe pu-erh was released in the summer of 2017, the brand had spent the better part of a decade working out how to do it in a way that was worth doing.
The result was something that didn't fit the usual description of shou pu-erh. No pile smell at release. Strong floral and caramel character. A thick, layered soup with high sweetness and a genuine, lasting finish. The approach — sorting raw material into batches and fermenting each one separately, with precise control over temperature, humidity, turning schedule, and duration, then blending after fermentation — was uncommon at the time.
This was the first batch. The one that established what Bojun was.
The Maker
The 2017 Bojun was developed under the direction of Rong Yuting, chairman of Mengku Rongshi and recognized as a National Tea Industry Figure and Tea Craftsmanship Master. The third generation of a family that has been making tea in Shuangjiang, Lincang since 1935.
The original 2017 Bojun ripe pu-erh has since been acquired for permanent archival preservation by the Yunnan Provincial Archives — a recognition reserved for products considered significant to the history of the industry.
How It Has Changed
This tea was already distinctive when it was new. With extended dry storage, it has continued to develop.
The early character of the 2017 Bojun — the intense, upfront floral and fruit-acid brightness — has shifted. What you find now is something more settled and complete. The soup has moved toward a rich, smooth, almost unctuous quality. Caramel remains, but it has been joined by date and dried fruit notes that weren't present at the start. The mild fruit-acid quality of early Bojun has faded to almost nothing. The sweetness and finish remain strong.
This is what dry storage aging does when the underlying tea is sound: it doesn't erase the character, it deepens it.
Dry leaf: Reddish-brown compressed cake, well-formed, fat leaves with visible bud tips, moderate compression. Consistent throughout.
Aroma: Caramel and dried fruit, with floral notes in the background. The cup aroma is sweet and complex. No pile smell.
Soup: Deep red, clear, luminous. The texture is thick and full — noticeably heavier than younger Bojun vintages. Moves slowly in the cup.
Taste: Rich, smooth, sweet. The profile has a maturity that comes with age and good storage. The finish is long, with a clean sweetness that lingers and light salivation that continues after the cup is empty.
Durability: Six to seven steepings minimum, more with extended times. The character stays consistent across the session, shifting gradually from aromatic complexity toward deep, settled sweetness.
On fruit-acid: Bojun ferments lighter than conventional ripe pu-erh, and gallic acid content is high. The mild fruit-acid quality that was noticeable in early Bojun has mellowed significantly with age. Most drinkers find it barely perceptible now. Awakening the tea before your first session will reduce it further.
Raw Material & Process
Material: One bud plus two leaves, from vine-trained Mengku large-leaf trees (Camellia sinensis var. assamica) in Shuangjiang, Lincang, Yunnan. The same selection standard as the Bojun sheng (raw) pu-erh.
Process: Bojun Fermentation Method — batches sorted by material grade, each fermented under precise, individually managed conditions for temperature, humidity, turning frequency, and duration. Blended after fermentation. Fermentation kept intentionally light to preserve active compounds and aromatic integrity.
Produced in compliance with Chinese national food safety standards (GB standard).
A Note on Price and Stock
The 2017 original edition is the most expensive tea in the Bojun lineup, and remaining stock is limited. The price reflects both the vintage and the scarcity — this cake will not be restocked.
If you're primarily interested in experiencing what Bojun tastes like, the 2020 edition offers the same essential character at a more accessible price. The 2019 edition sits between them — the vintage that consolidated Bojun's reputation, at a lower price than the 2017. The 2017 makes sense if the origin matters to you, or if you're buying with long-term storage in mind and want the one that started it all.
Formats
| 30g Sample |
Portioned from a single cake. A practical way to try before committing to a full cake. |
| 500g Cake |
Standard compressed pu-erh cake. Ready to drink now or suitable for continued storage. |
| 5-Cake Wooden Box |
Five 500g cakes (2,500g total) in a wooden presentation and storage box. |
Brewing Guide
Awaken the tea first
Break off the amount you plan to use and let it sit loosely in an open bowl or breathable container before your first session. A week or two is ideal; even a few days helps. After extended compression and storage, the leaves benefit from time to open up before brewing.
Vessel
Yixing clay pot or porcelain gaiwan. At this stage of aging, a clay pot suits the tea well — it holds heat evenly and complements the texture. A gaiwan works if you want to track the soup color and clarity across steepings.
Water
Filtered or spring water. Full boil — 95–100°C (203–212°F).
Ratio
Approx. 5–6g per 110ml (roughly 1:20 by weight).
Rinse
One rinse, 5–10 seconds. Discard.
Steeping Times (Gongfu)
| Steepings |
Time |
| 1–3 |
5–10 seconds |
| 4–6 |
20–30 seconds |
| 7 onward |
Extend gradually |
This tea moves more slowly than a younger Bojun. Don't rush the early steepings — even a fast pour will produce a full, heavy soup.
Storage After Purchase
- Cool, dry, ventilated, and away from strong odors (coffee, spices, cleaning products)
- Rewrap in original cotton paper; store in a clean cardboard box or unglazed ceramic jar
- Avoid completely airtight containers — some air exchange is beneficial
- In a dry climate, seal loosely to prevent the cake from drying out too quickly
- Check periodically if storing long-term: dry, no off-smell, no visible mold
This cake is ready to drink now, and will continue to develop with further storage.
The Bojun Series
Bojun is currently available in four editions, each pressed as a 500g cake. Click through to compare:
Explore the full range: Return to the Mengku Rongshi collection to see all teas from this Shuangjiang, Lincang factory.
