2005 Mengku Spring Tips Chun Jian: 20-Year Aged Raw Pu-erh

Twenty years of patient Xi'an dry storage have transformed this inaugural 2005 Mengku Spring Tips into liquid rock sugar—a collector's milestone with rumored Bingdao origins and an astonishing 18+ infusion endurance.

The Greeting That Never Fails

This 2005 Mengku Spring Tips (勐库春尖) is the very first release in a legendary annual series—a vintage raw pu-erh that collectors call "The Greeting That Never Fails" for its unbroken 20-year production history.

1. Founding Edition of a Legendary Series: The inaugural 2005 Spring Tips from Mengku Rongshi—irreplaceable provenance no newer vintage can replicate.
2. Two Decades of Pure Xi'an Dry Storage: Clean, slow-aged transformation with zero mustiness—optimal conditions for refined sweetness.
3. Rumored Bingdao Heritage: Early-era blending potentially includes prized Bingdao material, delivering signature rock sugar (冰糖韵) notes.
4. Exceptional 18+ Infusion Durability: Premium leaf quality that keeps giving—sweet through nearly twenty steeps.
5. Fully Matured & Ready to Drink: Twenty years of aging have removed all youthful harshness—smooth, sweet, and immediately satisfying.

In 2005, the Shuangjiang Mengku Tea Factory—known today as Mengku Rongshi (勐库戎氏)—introduced a new annual product: Mengku Chun Jian, or "Spring Tips." This was the first edition of a series that would continue uninterrupted for over two decades, earning deep affection from tea enthusiasts who came to regard each year's release as a faithful annual greeting. The factory, established in 1999 after acquiring the former state-owned Shuangjiang County Tea Factory (originally founded in 1974), had access to premium tea gardens spanning Mengku's renowned Big Snow Mountain and the slopes leading to Bingdao village.

What makes this particular cake historically intriguing is its timing. In 2005, the now-famous Bingdao terroir had not yet achieved its legendary status or sky-high prices. Mengku Rongshi's early productions did not segregate mountain origins or differentiate ancient trees from younger plantings—everything went into carefully crafted blends. Tea enthusiasts who have tasted this 2005 Spring Tips report unmistakable "rock sugar sweetness" (冰糖甜) and a cooling throat sensation that strongly suggest the presence of Bingdao-area material in the blend.

For over twenty years, this cake has rested in Xi'an's dry, continental climate—far from the humidity of coastal storage. This "gan cang" (干仓) or dry warehouse environment allows pu-erh to transform slowly and cleanly, developing depth without the risks of mold or off-flavors associated with wetter conditions. The result is a tea that has shed all youthful astringency while preserving remarkable clarity and sweetness. After eighteen infusions, the liquor remains sweet with lingering floral undertones—a testament to both exceptional raw material and two decades of careful stewardship.

• Verified Dry Storage: Over 20 years in Xi'an's optimal climate—no dampness, no off-flavors, no compromise.
• Authentic Factory Provenance: Genuine Mengku Rongshi production from the inaugural 2005 Spring Tips pressing.
• Sample Available: Try 50g before committing to a full cake—experience this vintage firsthand.

This is the founding edition of a beloved series, aged for two decades under ideal conditions.

← Back to the Mengku Rongshi Collection
A family-rooted Lincang pu-erh brand, dry-stored in Xi'an since 2000.

Mengku Rongshi (勐库戎氏), formally known as Shuangjiang Mengku Tea Factory, is one of Yunnan's most respected pu-erh producers.

The factory's origins trace back to 1974 when it operated as a state-owned enterprise; in 1999, the Rong family acquired and transformed it into a private company focused on quality production.

The Mengku Chun Jian (Spring Tips) series launched in 2005 and has been produced every year since—a remarkable record of consistency that collectors describe as "the greeting that never fails." Early vintages like this 2005 edition are particularly sought after because they predate the explosion in Bingdao prices and may contain material from those now-legendary gardens at a time when mountain origins were not strictly segregated.

Under these circumstances, pu-erh ages slowly but cleanly: the tea develops complexity, smoothness, and sweetness without any risk of mold, mustiness, or "wet pile" flavors that can occur in humid coastal warehouses.

Bingdao (冰岛, meaning "Ice Island") is one of the most famous and expensive pu-erh terroirs in Yunnan, renowned for its distinctive "rock sugar sweetness" and cooling throat sensation.

In 2005, however, Bingdao had not yet achieved its current celebrity status or astronomical prices.

Use freshly boiled water at 95–100 degrees Celsius—aged leaves can handle full heat and need it to release their depth.

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Scan the QR code on the label for tea details and brewing instructions.

Session estimates use a fresh portion of dry tea each time. Each portion can be infused repeatedly.