2013 King of the Forest Sheng Puerh

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by SarsyPie
Average preparation
205 °F / 96 °C 0 min, 30 sec 6 oz / 177 ml

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2 Tasting Notes View all

  • “Holy moly this packs quite a big punch. I think there has only ever been one other time I have felt the “buzz” from a tea before. I have never done illicit drugs, but I felt high. A milder version...” Read full tasting note
    90
  • “I’m finding that many good sheng pu’erhs have a similar flavor profile. The most prominent flavors I generally get are apricots and maybe smoke. The level of smoke varies widely, but the apricots...” Read full tasting note
    93

From Global Tea Hut

It was produced by the well-known Mengku Shuanjiang factory in the spring of 2013, using the first flush of tea from the village of Bing Dao. Located in Mengku County, “Bing Dao” literally translates to “Ice Island”. The aged trees this tea came from around found at around 2,500 meters above sea level. The whole county is well known for its strong, pungent and bitter puerh teas. Teas like this are said to age better, having the strength and power to last the years. But with some brewing finesse, they also make for a fine bowl or cup even now! This month’s tea is called the “King of the Forest (Qiao Mu Wang)”. Our 2013 version was produced in a very limited amount, especially considering how big the factory is. This tea was processed in a traditional way, sun dried and stone pressed. The wild tea in it brings it to life in a powerful way. We also have a love for it because it is certified organic, which is rare for puerh. Most great puerh comes from small villages, and the farmers can rarely afford certification. We don’t mind that. We support clean tea, certified or no. But it also helps when some of the bigger factories can step up and produce high-quality puerh that is also certified organic. When mainstream consumer demand starts to push for organic production, the tea world will shift. This is true of all agriculture. There are, of course, many limitations to certification, but it is one positive force amongst many, helping to change our consciousness and promote greener living.

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2 Tasting Notes

90
627 tasting notes

Holy moly this packs quite a big punch. I think there has only ever been one other time I have felt the “buzz” from a tea before. I have never done illicit drugs, but I felt high. A milder version of what I when I was on a codeine based med. The first steep was the strongest, and the feeling lasted about 30-45 minutes and made me feel floaty and a bit sleepy. Each steep was a little weaker (a good thing). I did 4 steeps until I was full, and ready to move on to something new.

The flavor started off very sweet and fruity, and moved to more mineral-y and smoky. It tasted very light – it was also very light in color. I have only had very dark puerhs before this, so this ended up being a bit of an adventure for me. The taste rating would be an 80, as this tastes lovely but isn’t as flavorful as some. With that awesome buzz though, it rates higher.

Preparation
Boiling 0 min, 30 sec

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93
278 tasting notes

I’m finding that many good sheng pu’erhs have a similar flavor profile. The most prominent flavors I generally get are apricots and maybe smoke. The level of smoke varies widely, but the apricots are always there. Sometimes they taste more fresh, and sometimes more like dried.

This tea tastes like fresh apricots, with no smoke. The difference between this little gem and some shengs is that the sheng magic hits me pretty quickly. I feel a little woozy and my heart speeds a bit, but not to an excessive degree.

This tea also, although young, has no bitterness I can find yet, even though some bitter flavors are mentioned in the magazine description of the tea. I did one rinse and two short 10 second steeps to get started. My shengxing is larger than most at 6 oz, so I used 6.5 grams of tea and will have enough for one more session.

Now if you’ll excuse me, I am gonna float around over here for a little while. :)

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Preparation
200 °F / 93 °C 0 min, 15 sec 6 tsp 6 OZ / 177 ML
Stephanie

I love apricot notes in sheng. I find them mostly in younger sheng it seems like!

Stephanie

Your gold cup is just gorgeous BTW

SarsyPie

I love them, too!!! And thank you :)

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