2006 Mengku Wild Arbor King Raw Pu-erh Brick

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Camphor, Fruity, Herbaceous, Honey, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by DigniTea
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 oz / 115 ml

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2 Tasting Notes View all

  • Dry – Thick, refreshing (camphor), sweetness with fruity notes, a candied red fruit scent. Wet Very sweet, candied fruit, refreshing (faded mint sensation),...” Read full tasting note
    jcov 167 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...” Read full tasting note
    Dignitea 238 tasting notes

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.

2 Tasting Notes

167 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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238 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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