Packaging:
Bojun is Mengku Rongshi's flagship ripe pu-erh, now in its seventh iteration. This 2026 spring version is made from Mengku large-leaf vine-trained trees and fermented using a controlled, batch-by-batch process the brand has refined since 2017.
Bojun 7.0 is made from spring 2026 fresh leaves — one bud plus two leaves — harvested from vine-trained Mengku large-leaf trees in Shuangjiang, Lincang, Yunnan.
What sets Bojun apart from most ripe pu-erh is the fermentation approach. Rather than a single large pile, the material is sorted into batches and each is fermented separately, with tight control over temperature, humidity, turning frequency, and duration. The batches are then blended after fermentation.
The brand's lab data for this version:
Mengku Rongshi has been based in Shuangjiang, Lincang since the family began making tea in 1935. In 1999, second-generation Rong Jiasheng formally established the brand after acquiring the local state-run tea factory.
The brand works exclusively with Mengku large-leaf material. Bojun is where they've pushed their process the furthest.
Produced in compliance with Chinese national food safety standards (GB standard).
| 30g Sample | Portioned from a single cake. A practical way to try before committing. |
|---|---|
| 500g Cake | Standard compressed pu-erh cake. Suitable for drinking now or cellaring. |
| 5-Cake Wooden Box | Five 500g cakes (2,500g total) in a wooden storage and presentation box. |
Bojun is currently available in four editions, each pressed as a 500g cake. Click through to compare:
| Edition | Profile |
|---|---|
| 2017 Bojun (Original Edition) | Where Bojun began - the first Bojun ever made. |
| 2019 Bojun | The vintage that established Bojun's reputation, aged in Xi'an dry storage. |
| 2020 Bojun | Produced in the year Bojun was named one of Yunnan's Ten Famous Teas. |
| Bojun 7.0 (2026 Spring) | The latest iteration, from spring 2026 Mengku large-leaf material. |
← Back to the Mengku Rongshi Collection
A family-rooted Lincang pu-erh brand, dry-stored in Xi'an since 2000.
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.
Entdecken Sie die alten und modernen Vorteile von Pu-Erh-Tee. Dieser Leitfaden erklärt die Unterschiede zwischen rohem und reifem Pu-Erh-Tee, hebt wichtige gesundheitliche Auswirkungen hervor und bietet Tipps zur Zubereitung für maximales Wohlbefinden.
WeiterlesenStart of Winter (立冬) calls for shou pu-erh: an everyday Menghai cake and a 20-year dry-stored 2005 Lincang collector's cake, with brewing notes for both.
Weiterlesen
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