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Front of the 2020 Mengku Rongshi Bojun Ripe Pu-erh 500g cake, rice paper with orange silk decoration, on a wooden stand.
Back of the 2020 Bojun Ripe Pu-erh 500g cake, showing producer label, weight, and the green anti-counterfeit seal.
Close-up of the green anti-counterfeit label on the 2020 Bojun 500g cake, with QR code and verification barcode.
Unwrapped 2020 Bojun Ripe Pu-erh 500g cake from above on rice paper, dark fermented leaves with golden buds and inner ticket.
Close detail of the left half of the 2020 Bojun 500g cake, inner ticket and pressed dark leaves with golden tips.
Close detail of the right half of the 2020 Bojun 500g cake, displaying the tightly pressed dark fermented leaves with golden tips.
Lower-half detail of the 2020 Bojun 500g cake, showing the inner ticket and pressed dark fermented leaves with golden buds.
Back of the 2020 Bojun 500g cake, showing tightly pressed dark fermented leaves with golden tips on a light background.
A broken piece of the 2020 Bojun 500g cake held by a bamboo pick, dark fermented leaf with golden buds on beige background.
A larger broken chunk of the 2020 Bojun 500g cake lifted by a bamboo pick, displaying the pressed fermented leaf structure.
Dry 2020 Bojun Ripe Pu-erh leaves loaded in a white porcelain gaiwan before brewing, on a woven jute mat.
Boiling water poured from a metal kettle into the gaiwan of 2020 Bojun leaves, the liquor turning deep reddish brown.
First steep of 2020 Bojun Ripe Pu-erh poured into a glass pitcher, the liquor a clear deep reddish amber.
2020 Bojun Ripe Pu-erh poured into two glass pitchers (one green handle, one plain), liquor a clear deep reddish amber.
Wet leaf of 2020 Bojun Ripe Pu-erh after multiple steepings, dark brown fermented leaves fully opened in a white porcelain gaiwan.
Gongfu brewing scene of 2020 Bojun Ripe Pu-erh: two pitchers, gaiwan with infused leaves, tasting cup, and the cake.
Front of the 2020 Mengku Rongshi Bojun Ripe Pu-erh 500g cake, rice paper with orange silk decoration, on a wooden stand.

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.
Price:
$15.00
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送料は注文ごとに一律US$9.50。注文量は問いません。

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お茶のプロフィール

  • Tea type: Ripe Pu-erh (Shou)
  • Origin: Yunnan
  • Form: Cake
  • Harvest year: 2020

このお茶について

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. 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.

In pu-erh terms, this is a textbook dry storage environment.

Over the years, the sharper edges of a young ripe pu-erh — the rawness, any residual heat from fermentation — have settled.

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. 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).

The Bojun Series

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.

詳しく見る Mengku Rongshi →
All Ripe Pu-erh Tea →

テイスティングノート

What It Tastes Like Now

Aroma: Floral and caramel lead. 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. 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.

淹れ方

Awaken the tea first This cake has been compressed for years. This isn't required, but it allows the leaves to open up and the aroma to become more expressive.

Vessel A Yixing clay pot or a porcelain gaiwan.

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.

Steeping Times (Gongfu)

Steepings · Time

1–3 · 5–10 seconds (fast pour)

4–6 · 15–25 seconds

7 onward · Extend gradually

The early steepings are where the fruit-acid brightness and floral character are most pronounced. As the session continues, the character softens into sweetness and quiet depth.

保存方法

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.

包装と使い方

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.

Customer reviews

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