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. No pile smell. Ready to drink from day one.
About This Tea
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:
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Alcohol compounds (the primary contributors to floral and fruity character): >52.8%
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Compounds associated with pile smell: <10%
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Gallic acid content: ~1.55% on average — higher than what's typical in conventional ripe pu-erh, which contributes to a lively, refreshing quality in the cup
What It Tastes Like
The first two steepings are the most expressive. There's a clear fruit-acid brightness upfront, alongside floral and caramel notes. The soup is noticeably thick and viscous — it has weight and texture. Sweetness is high.
As the session progresses, the character becomes rounder and more settled. There's a clean, lingering sweetness after each sip. The palate stays engaged in a way that's uncommon in ripe pu-erh.
One common comparison among Chinese tea drinkers: sweet-sour plum jam. Make of that what you will.
There is no pile smell. This is a deliberate outcome of the process, not a coincidence — and it means you don't need to wait before drinking.
The Brand
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 third generation leads production today.
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).
Formats
| 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. |
Brewing Guide
Ripe pu-erh is forgiving to brew. The guide below is a starting point — adjust based on your taste.
Vessel
A Yixing clay pot or porcelain gaiwan works well. Glass is fine too.
Water
Filtered or spring water. Bring to a full boil — 95–100°C (203–212°F). Ripe pu-erh handles high heat.
Ratio
Gongfu style: approx. 7–8g per 100ml.
Western-style mug: approx. 3–4g per 300ml, steep 2–3 minutes.
Rinse
One quick rinse, 5–10 seconds. Discard. This opens the leaves and removes any surface dust.
Steeping Times (Gongfu)
| Steepings |
Time |
| 1–2 |
15–20 seconds |
| 3–5 |
20–30 seconds |
| 6 onward |
Extend gradually as needed |
The first two steepings show the most fruit-acid character and the thickest texture — worth slowing down for. Expect 8–12 steepings from a full gongfu session.
Storage
Cool, dry, and ventilated. Keep away from strong odors. No special humidity control needed for storage under two years.
The Bojun Series
Bojun is currently available in four editions, each pressed as a 500g cake. Click through to compare:
← Back to the Mengku Rongshi Collection
A family-rooted Lincang pu-erh brand, dry-stored in Xi'an since 2000.
