Mengku Rongshi Mu Ye Chun Ripe Pu-erh Series: Xi'an Dry-Stored

Over a decade of Xi'an dry storage transforms this legendary Mengku Rongshi Muye Chun ripe pu-erh into liquid caramel—delivering the signature "Rongshi Benwei" sweetness and rapid huigan that redefined what Mengku large-leaf shou can become.

The benchmark ripe pu-erh that proved Mengku terroir belongs in your cup—now available in multiple vintages with 10-15 years of pristine Xi'an dry storage.

1. The Benchmark That Redefined Mengku Ripe Pu-erh — Muye Chun ("Essence of Wood Leaves") pioneered the "Rongshi Benwei" profile in 2005, proving that the powerful Mengku large-leaf varietal could produce exceptional shou pu-erh with structure, sweetness, and transformation potential previously thought impossible.
2. Signature "Live, Moist, Sweet" Profile with Zero Pile Odor — Rongshi's proprietary off-ground fermentation (Li Di Fa Jiao / 离地发酵) and precision temperature control eliminate the musty, earthy "dui wei" that plagues conventional ripe pu-erh, delivering clean, transparent liquor from the very first steep.
3. 20+ Years of Unbroken Recipe Stability — Unlike inconsistent small-batch productions, Muye Chun has maintained its exact formulation since 2005, giving collectors and drinkers a rare predictability: you know precisely how this tea will age because two decades of evidence already exist.
4. Rare "Sheng-Like" Huigan in a Shou Pu-erh — The light-to-medium fermentation (Qing Fa Jiao / 轻发酵) preserves active compounds that generate rapid, persistent returning sweetness (Hui Gan / 回甘) and salivation (Sheng Jin / 生津)—sensations almost never found in ripe pu-erh.
5. Xi'an Dry Storage: Clean Transformation, Zero Compromise — Every vintage in this collection has aged 10-15 years in Xi'an's ideal low-humidity continental climate, ensuring pure, gradual transformation without any musty notes, mold risk, or accelerated degradation.

Around the year 2000, the Shuangjiang Mengku tea region—home to legendary terroirs like Bingdao and Daxueshan—was celebrated almost exclusively for its powerful, assertive raw pu-erh. The prevailing industry wisdom held that Mengku's extraordinarily rich, high-polyphenol large-leaf material was simply too intense for ripe pu-erh production. Rong Jiasheng, founder of Mengku Rongshi Tea Factory, saw this limitation as an opportunity.

2005 marked the birth of Muye Chun. The name—meaning "Essence of Wood Leaves, Mellow Depth of Flavor"—announced an ambitious mission: to create a ripe pu-erh that honored Mengku terroir rather than masking it. The breakthrough came through what Rongshi now calls the "Rongshi Fermentation Method" (Rongshi Fa Jiao Fa / 戎氏发酵法). Instead of the industry-standard heavy fermentation that "kills" the leaf and eliminates aging potential, Rongshi developed a light-to-medium approach that preserved the tea's internal vitality. The innovation of off-ground fermentation (Li Di Fa Jiao / 离地发酵)—raising the fermenting piles off the factory floor—eliminated the muddy, earthy tones that had long been considered unavoidable in shou production.

The result redefined expectations. Muye Chun emerged with what collectors now call "Rongshi Benwei"—the authentic Rongshi house character: thick, viscous body; signature caramel and ripe fruit aromatics; and a persistent returning sweetness that rivals many raw pu-erhs. Most remarkably, unlike conventional shou that peaks and plateaus, Muye Chun continues to transform over decades, developing increasingly complex layers while maintaining its fundamental sweetness and clarity.

This collection spans multiple vintage years from the Muye Chun lineage:

The 2011 Te Ji (Special Grade) represents fifteen years of patient transformation. The liquor has achieved full oil-like viscosity, with concentrated sweetness, pronounced thickness, and deeply settled aromatics. This is Muye Chun at its most mature expression—no bitterness, no astringency, only soft, enveloping sweetness.

The 2012 Gongting (Imperial Grade) showcases the highest leaf grade in the series. Fourteen years of Xi'an dry storage have developed brilliant ruby liquor, layered caramel-honey-toffee aromatics, and exceptional smoothness that demonstrates how premium raw material responds to time.

The 2014 San Nian Chen (Three-Year Aged) launched Rongshi's aged-before-pressing concept—material fermented in 2011 and pressed in 2014 for immediate accessibility. Now at fifteen years total age, it delivers the classic Muye Chun profile: silky mouthfeel, rapid huigan, and balanced sweetness with excellent value.

The 2014 Mini Brick (100g) offers the identical San Nian Chen quality in a convenient chocolate-bar format with scored break lines. Each small block brews perfectly for single sessions—ideal for those exploring aged ripe pu-erh or seeking portable convenience without compromising quality.

The 2016 Gongting from Rongshi's Yongde facility brings ten years of age to imperial-grade material. The liquor is mellow and refined, with sweet aromatics, silky texture, and the remarkable value that makes quality aged shou accessible.

What unites every vintage is the Muye Chun promise: exceptional Mengku large-leaf material, the Rongshi fermentation method that preserves vitality, and years of pristine Xi'an dry storage that ensures clean, honest transformation. This is not tea designed to impress with heavy earthiness or aggressive fermentation character. This is shou pu-erh that proves Mengku terroir can sing in the ripe register—with sweetness, structure, and soul.

Why Trust This Collection:

• Verified Provenance & Storage: Every cake traces directly to Shuangjiang Mengku Tea Factory (Rongshi) with confirmed Xi'an dry warehouse aging—no humid shortcuts, no questionable storage gaps.
• 20+ Years of Market Validation: Muye Chun is one of the very few ripe pu-erh product lines with two decades of continuous production and stable reputation among serious collectors across China and internationally.
• Flexible Entry Points: From 30g samples for first-time exploration to full 400g cakes for committed collectors, this series accommodates every level of curiosity and investment.

Signature caramel sweetness. The Muye Chun series delivers everything the name "Rongshi Benwei" promises—and Xi'an dry storage has only deepened these qualities over 10-15 years of patient transformation.

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

Traditional ripe pu-erh production involves piling moistened tea directly on concrete or earthen factory floors for 45-60 days of controlled microbial fermentation—a process called Wo Dui (渥堆).

This method efficiently transforms the tea but often imparts distinctive "pile taste" (Dui Wei / 堆味): earthy, sometimes musty or fishy notes that many drinkers find off-putting.

First, off-ground fermentation (Li Di Fa Jiao / 离地发酵) raises the fermenting tea piles onto elevated platforms, eliminating direct contact with factory floors and the muddy, earthy flavors this contact produces.

Second, the "light-to-medium fermentation" approach (Qing Fa Jiao / 轻发酵) deliberately stops the fermentation process earlier than industry standard, before the leaf material is "fermented dead." This preserves residual enzymatic activity and polyphenol content that enable continued transformation during storage.

Xi'an, located in north-central China, offers an ideal dry storage climate: four distinct seasons with low average humidity, minimal temperature extremes, and clean air quality.

For Muye Chun specifically, Xi'an dry storage amplifies the series' natural advantages: the caramel sweetness deepens rather than muddles, the clean fermentation character remains intact, and the "living" quality from light fermentation expresses as continued flavor evolution rather than simple fading.

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