Mengku Rongshi Mu Ye Chun Series: Aged Raw Pu-erh from Mangfei

Up to 19 years of meticulous Xi'an dry storage transforms this Mengku Rongshi Muyechun 木叶醇 raw pu-erh into a pristine, honey-sweet masterpiece that reveals why Mangfei 忙肺 earned its place among Lincang's legendary "Four Dragons."

A flagship aged raw pu-erh series from one of Yunnan's most respected tea families, offering the rare opportunity to experience Mangfei terroir at multiple stages of maturation—all preserved with crystalline purity in northern China's ideal dry storage conditions.

• Lincang "Four Dragons" Pedigree: Mangfei 忙肺 stands alongside Bingdao 冰岛, Xigui 昔归, and Daxueshan 大雪山 as one of Lincang's four most prized tea mountains—this series gives you direct access to this legendary terroir.
• 17-19 Years of Xi'an Dry Storage: Northern China's low-humidity environment ensures zero mustiness, clean character—just pure, clean transformation that lets the tea's true character shine through.
• Mengku Rongshi Legacy Series: From the family that pioneered the "Muyechun 木叶醇" philosophy of mellow purity, this raw pu-erh collection represents their definitive expression of Mangfei large-leaf material.
• Multiple Vintages, One Curated Collection: Explore 2007 and 2012 productions side by side—compare how different years of aging reveal different facets of Mangfei's bold, honey-sweet character.
• First-Batch Historic Significance: The 2007 cakes mark the inaugural production from Rongshi's Yongde branch factory—a milestone vintage sought after by collectors worldwide.
  

The Muyechun series was born from a problem that plagued the pu-erh world in the early 2000s. Rong Jiasheng, the inheritor of the Mengku large-leaf tea tradition, asked a simple question: How can we preserve the powerful character of Yunnan's large-leaf varietals while achieving the mellowness that only time can bring?

His answer became the Muyechun philosophy—a name that translates roughly to "Wood Leaf Mellow." The concept centers on allowing time, rather than aggressive processing, to do the work of transformation. While the Muyechun ripe tea line launched in 2005 with a groundbreaking "rest before pressing" technique, the raw pu-erh series followed a different path: source exceptional spring material from Mangfei, press it carefully, and let years of proper storage reveal its potential.

Mangfei (忙肺) is no ordinary tea mountain. What sets Mangfei apart is its combination of power and sweetness: bold, penetrating tea energy (Chá Qì, 茶气), deep and lingering fragrance, and a returning sweetness (Huí Gān, 回甘) that seems to go on forever.

The Rongshi Yongde branch factory, established to take advantage of Mangfei's proximity, began production in 2007. That first batch—including the 2007 Muyechun No. The factory selected one-bud-three-leaf spring material from Mangfei's large-leaf varietal (Máng Fèi Dà Yè Zhǒng, 忙肺大叶种), trees known for their thick, stout leaves and extraordinarily high concentration of tea compounds.

What truly distinguishes this collection, however, is what happened after pressing. Xi'an's continental climate—dry winters, moderate humidity in other seasons—creates what tea specialists call "northern dry storage" (Běi Fāng Gān Cāng, 北方干仓). Unlike the humid conditions of Guangdong or Hong Kong, which accelerate transformation but risk introducing musty notes, Xi'an's environment allows the tea to evolve slowly and cleanly.

The result, after 17 to 19 years, is remarkable. The 2007 cakes have developed a complexity that exceeds what many expected from Mangfei material: the original floral and vegetal notes have deepened into layers of honey, aged wood (Chén Xiāng, 沉香), and a subtle sweetness that enters the throat and stays. The liquor has shifted from bright gold to a transparent chestnut-red, while the mouthfeel has become oily and smooth—yet the tea retains enough vitality to continue evolving for years to come.

For collectors and daily drinkers alike, this series offers something increasingly rare: the chance to experience properly aged raw pu-erh from a prestigious origin, stored under ideal conditions, at a price point that reflects value rather than speculation. Each vintage tells a slightly different story, but all share the Muyechun promise of purity, power, and honest transformation.

Why Trust This Collection:

• Verified Origin: Direct from Mengku Rongshi's Yongde factory, using certified Mangfei large-leaf material
• Complete Storage History: 17-19 years of documented Xi'an dry storage with zero flavor contamination
• Sample Options Available: Try before committing—30g and 100g samples let you experience the tea firsthand

Your aged Mangfei raw pu-erh awaits. These are the flavors that earned Mangfei its place among Lincang's legendary "Four Dragons"—now matured to near-perfection through nearly two decades of Xi'an dry storage.

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

The Muyechun series holds a distinctive and respected position within the pu-erh community, particularly among collectors who value both brand heritage and honest craftsmanship.

When Mengku Rongshi introduced the Muyechun concept in 2005, it represented a genuine innovation: the idea that mellowness should come from patient aging rather than processing shortcuts.

The 2007 vintages are the clear choice if you want to experience what nearly two decades of dry storage can achieve—these teas are entering their peak drinking window now, with fully developed complexity, smooth mouthfeel, and integrated flavors that require no further waiting.

Within the 2007 offerings, the No.

3 400g cake represents the best value for regular drinking, while the 2kg Golden Melon makes an impressive gift or long-term storage piece.

The 2012 2kg Golden Melon occupies an interesting middle ground: it uses premium one-bud-one-leaf material and shows beautiful development at 14 years, but retains enough youthful energy to evolve significantly over another decade or more.

We strongly recommend starting with our sample sizes—this allows you to taste each vintage and make informed decisions about larger purchases.

The distinction matters enormously for aged pu-erh quality.

The 2007 vintages have reached what most experts would consider early-to-mid peak maturity—they're genuinely delicious right now, with integrated flavors, smooth mouthfeel, and developed complexity.

However, properly stored sheng pu-erh of this quality can continue improving for another 10-20 years, potentially developing even deeper aged characteristics and more pronounced medicinal-herbal notes.

If you purchase a full cake or Golden Melon, consider drinking some now while setting aside portions for future comparison—this is one of the great pleasures of pu-erh collecting.

The 2012 vintage has more obvious aging runway ahead; while enjoyable now, it will reward patience with continued development.

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