Bojun Ripe Pu-erh 2020 (500g Cake) — Mengku Rongshi

This is the 2020 edition of Bojun, Mengku Rongshi's flagship ripe pu-erh — stored since production in a private collection in Xi'an, in northwest China's naturally dry climate. Years of clean, unhurried aging. The signature Bojun character is intact; the edges have softened. One format: a single 500g compressed cake.

About This Tea

Bojun was first released in 2017 as Mengku Rongshi's first departure from conventional ripe pu-erh. The core idea was to ferment batches separately — sorted by material grade, each controlled precisely for temperature, humidity, turning schedule, and duration — then blend after fermentation, rather than doing everything in a single large pile. The result is a ripe pu-erh where the aromatic compounds that drive floral and fruity character are preserved at a high proportion, and the "pile smell" associated with conventional wodui fermentation is minimized.

The 2020 cake was produced during a significant year for the product: Bojun was selected as one of Yunnan's Ten Famous Teas that year, and the brand released a full range of formats to mark the occasion. This 500g cake is the standard-size format from that release — same raw material specification as the Bojun sheng (raw) pu-erh, one bud plus two leaves from vine-trained Mengku large-leaf trees.

Aged in Xi'an

Since leaving the factory, this cake has been stored in Xi'an — a city in northwest China with a climate that sits at the other end of the spectrum from Yunnan or Guangdong. Annual average humidity is low. Temperatures are seasonal but moderate. There is no monsoon.

In pu-erh terms, this is a textbook dry storage environment. Aging in these conditions is slower and more gradual than in humid southern storage, but the trade-off is cleanliness: no mustiness, no warehouse smell, no off-notes. What you get is a tea that has evolved on its own terms, without the intervention of high ambient humidity.

Over the years, the sharper edges of a young ripe pu-erh — the rawness, any residual heat from fermentation — have settled. The soup has become more cohesive and smooth. The Bojun character, the floral and caramel notes, is still clearly present.

What It Tastes Like Now

Aroma: Floral and caramel lead. No pile smell. There's a sweetness to the cup aroma — some drinkers also pick up a faint chestnut or dry-wood note that wasn't there at production.

Soup: Red, clear, with good clarity. The texture is thick and smooth — noticeably softer and more cohesive than when this cake was new. Sweetness is high.

Finish: There's a clean, lingering sweetness after each sip, and a light salivating quality that carries through. This is not something you find in most ripe pu-erh.

Durability: Six or seven steepings without effort. The first few bring the most aromatic expression; later steepings shift toward a quieter sweetness and wood.

One thing to know: Bojun is fermented lighter than most conventional ripe pu-erh, and gallic acid content is relatively high. This means some drinkers will notice a mild fruit-acid quality, particularly in the first steepings. This is a characteristic of the tea, not a defect. A short awakening period (see brewing below) softens it if it's not to your taste.

The Brand

Mengku Rongshi has been making tea in Shuangjiang, Lincang since 1935. The brand was formally established in 1999 when second-generation Rong Jiasheng acquired the local state-run factory. Today the third generation leads production. The company is recognized as a National Key Agricultural Industrialization Leading Enterprise by the Chinese government. Their focus has always been on Mengku large-leaf material — Bojun is where they've done their most technically ambitious work.

Produced in compliance with Chinese national food safety standards (GB standard).

Brewing Guide

Awaken the tea first
This cake has been compressed for years. Before your first session, break off the amount you plan to use and let it sit loosely in an open container — a small bowl, an unglazed clay jar, or any breathable vessel — for one to two weeks. This isn't required, but it allows the leaves to open up and the aroma to become more expressive. If you're brewing the same day, even a few hours helps.

Vessel
A Yixing clay pot or a porcelain gaiwan. The pot holds heat well and tends to round out the texture; the gaiwan gives you a clearer read on the tea. Either works.

Water
Filtered or spring water, full boil — 95–100°C (203–212°F).

Ratio
Approx. 5–6g per 110ml (roughly 1:20 by weight). Scale up or down to taste.

Rinse
One rinse, 5–10 seconds. Discard. Opens the leaves, removes surface dust.

Steeping Times (Gongfu)

The early steepings are where the fruit-acid brightness and floral character are most pronounced. If you find the first two steepings sharp, pour them out faster. As the session continues, the character softens into sweetness and quiet depth.

Storage After Purchase

Pu-erh continues to change in the cup and in the tin. To keep this cake in good condition:

• Store somewhere cool, dry, ventilated, and away from strong odors — coffee, spices, cleaning products
• Wrap in the original cotton paper, then place in a clean cardboard box or unglazed ceramic jar
• Avoid completely airtight containers; the tea needs some air exchange
• If you're in a very dry climate (similar to Xi'an), seal loosely rather than leaving fully open — you don't want the cake to lose moisture too quickly
• Check the cake every six months if you're storing long-term: confirm it's dry, no off-smell, no visible mold

This cake can be enjoyed now. It can also continue aging. Both are reasonable choices.

The Bojun Series

Bojun is currently available in three editions, each pressed as a 500g cake. Click through to compare: