2006 Mengku Wild Arbor King Raw Pu-erh Brick

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Wet Wood, Wood, Camphor, Fruity, Herbaceous, Honey
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by DigniTea
Average preparation
200 °F / 93 °C 0 min, 15 sec 6 g 43 oz / 1259 ml

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5 Tasting Notes View all

  • “A great daily drinker for those who like adolescent Lincang teas. Nice camphor and dead wood notes with just a touch of sweetness. There are some similarities between this tea and a Keemun. It’s...” Read full tasting note
  • “Finally, a middle-aged tea that I really enjoy! This must have been very dry-stored, I would even venture to guess this is how most of us in the U.S. will see our cakes age. Or maybe some of its...” Read full tasting note
    91
  • “Incredible tea! At least to my taste. A good complex taste, fairly old puerh. Woody and incense notes. Will last for a good number of infusions and if you buy the whole brick it can be affordable...” Read full tasting note
    100
  • “Dry – Thick, refreshing (camphor), sweetness with fruity notes, a candied red fruit scent. Wet Very sweet, candied fruit, refreshing (faded mint sensation), wood, apricots dried reduced fruits,...” Read full tasting note

From Shuangjiang Mengku Tea Co., Ltd.

A new product for 2006, this quickly became Mengku’s most popular relase of 2006 after winning the Expo Tea Award in Kunming. Raw material is from "bingdao" (literally Ice Island) an area in the county of Mengku well-known for its pungent strong teas. Teas from Bing Dao were fradulently sold as Ban Zhang teas in 2006 and 2007 due to its similarity to expensive Ban Zhang tea. A great tea with excellent aging potential!

Product Name: Mengku "Qiao Mu Wang" Raw brick
Net Weight: 1000 grams
Ingredients: Sun-dried and blended Mengku area Pu-erh tea
Produced by Mengku Tea Factory

About Shuangjiang Mengku Tea Co., Ltd. View company

Company description not available.

5 Tasting Notes

111 tasting notes

A great daily drinker for those who like adolescent Lincang teas. Nice camphor and dead wood notes with just a touch of sweetness. There are some similarities between this tea and a Keemun. It’s quite generous for a factory tea as well. I get well over a dozen steeps out of this. Nice contemplative energy as well.

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91
289 tasting notes

Finally, a middle-aged tea that I really enjoy! This must have been very dry-stored, I would even venture to guess this is how most of us in the U.S. will see our cakes age. Or maybe some of its character comes from the fact that it is a brick, and tightly compressed, rather than a cake. The color is deep gold-amber. There is absolutely no whiff of that mushroomy flavor that inevitably prevails in much of the aged pu erh I’ve had. It is zingy, sweet, a little fruity, with just a faint hint of leather/tobacco/smoke. Good astringency, and super charged qi. This hits the mark for me after a long time of searching and trying different aged pu’s. Hoping the brick doesn’t differ too much from this sample as I plan to order one…

Yang-chu

What raws have you had that were “mushroomy” that come to mind?

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100
8 tasting notes

Incredible tea! At least to my taste. A good complex taste, fairly old puerh. Woody and incense notes. Will last for a good number of infusions and if you buy the whole brick it can be affordable per gram.

Flavors: Wet Wood, Wood

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 120 OZ / 3548 ML

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187 tasting notes

Dry – Thick, refreshing (camphor), sweetness with fruity notes, a candied red fruit scent.
Wet Very sweet, candied fruit, refreshing (faded mint sensation), wood, apricots dried reduced fruits, aged wood bitterness.
Liquor – Golden

1st 3secs Smooth with a clean sweetness that develops herbaceous and fruity character that seems a bit younger than the age stated, yet very pleasant with camphor (which can be indicative of the age and good storage). refreshing and pleasant huigan.

2nd 3secs Smooth with bittersweet to bitter floral notes that transition to a bittersweet to sweet notes while maintaining a tart and bitter fruit base and developing wood notes. The wood note has hints of dried fruits, but ends up becoming herbaceous and refreshing.

3rd 4secs Smooth and increasingly bitter to bittersweet on the front with deep honeyed notes and now apparent wood character with herbaceous accentuation that linger as the notes become sweeter and fresh with the camphor that lodges in the throat.

4th 6secs Bitter and bittersweet , honeyed, fruity some floral notes with wood notes and now some astringency appears with a slight drying sensation, but remains bittersweet and sweet with a refreshing finish.

Final Notes
I had about 11 steeps of this one. I feel like it help up with strong notes up to the 6th steep and started collapsing, but I could easily correct the times by the color of the liquor and scent.

The overall notes are good with only some astringency which is not a bad thing if you are considering aging. What I liked about this tea is that is one of those that is still defining itself in terms of age characteristics. You can see get the traits of youth from the herbaceous and fruity/floral notes; followed by the aging characteristics of aged wood and camphor. I’m not going to score this one yet. I’m going to finish my sample piece another day and updating this note with ‘updates’ and a score.

Flavors: Camphor, Fruity, Herbaceous, Honey, Wood

Preparation
205 °F / 96 °C 6 g 4 OZ / 130 ML

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301 tasting notes

Clean dry leaves with a woody, sweet nose offering a hint of incense. Golden liquor with good clarity. Vegetal flavor and a touch of mushroom with a touch of sweetness; tiny amount of bitterness in the first two cups. Smooth with definite character in later cups. Ample complexity beginning in the third infusion and lasting through the remaining six resteeps. Good aftertaste in the mouth. Potential to continue improving with age.
Note: good tea but not my favorite Mengku and not even my favorite Arbor King from Mengku.

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
jschergen

Out of curiosity what are some of your favorite Mengkus?

DigniTea

James – when I made that comment I was thinking of the Mengku Daxueshan and Mu Shu Cha cakes I have liked. Also I actually enjoyed a recent tea session with the 2011 Arbor King more than this particular session. Since this is the award winning formula in the award year, I am thinking that I need to try another session or two with this 2006 Arbor King before I draw any real conclusions. The subjectivity of tea evaluations including my own sessions from time 1 to time 2 is the very reason I stopped assigning numerical ratings to my tea notes. Things change; I change - we all learn as we mature and grow through our tea experiences (particularly puerh). IMHO.

jschergen

I agree with your philosophy on rating teas and have had similar experiences with dramatically varying sessions. It seems silly to rate teas on a scale very seriously, especially one as granular as 0-100!

Thanks for sharing :). I was mainly curious for my own reference as I have yet to seriously dive into the Northern regions or Mengku. Will keep my eyes out for those teas.

Cheers!

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