2008 Mengku "Wild Arbor King" Raw Pu-erh

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Cedar, Leather, Raisins, Spices, Tobacco
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Thanimal
Average preparation
Boiling 0 min, 15 sec 7 g 4 oz / 120 ml

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2 Tasting Notes View all

  • “I recently sampled and reviewed the 2006 version of this and found it to be a good example of a solid semi aged Lincang that offered the typical flavor profile (no wild/purple tea character)and qi...” Read full tasting note
  • “This is one of my first daily drinkers. Bought a cake after tasting a YS sample. Cake is compressed loosely enough that it breaks apart into long, twisted leaves rather than chunks. I brew 6s, 12s,...” Read full tasting note
    75

From Yunnan Sourcing

A new product for 2006, this quickly became Mengku’s most popular release 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 and high percentage of wild arbor tea leaves! Entirely first flush of spring 2008 material! This year’s Wild Arbor King production was limited to just 60000 cakes… Full of intense and aromatic cha qi, the bottom of the cup smell after drinking is exquisite!

Product Name: Mengku “Qiao Mu Wang” Raw cake

Net Weight: 500 grams

Ingredients: Sun-dried and blended Mengku area Pu-erh tea

Produced by Mengku Rongshi Tea Factory

Vintage: Spring 2008 pressing

Storage Condition: Guangdong Dry

About Yunnan Sourcing View company

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2 Tasting Notes

73 tasting notes

I recently sampled and reviewed the 2006 version of this and found it to be a good example of a solid semi aged Lincang that offered the typical flavor profile (no wild/purple tea character)and qi that performed well above its price range. This 2008 is a different animal altogether. Here, the wild in its title stands out. If I blind tasted this I would guess it was a 10 year old Wuliang wild cake with its bitter licorice and fig notes. The qi is nice but I can’t comment too much on that as I drank a pot of Last Thoughts with breakfast and that tea can elevate ones mood for prolonged periods.. I’m on steep 6 and the wild king is showing no signs of slowing down. If you are a fan of adolescent purple teas this one is solid. I was expecting something similar to the 06 with possibly diminished leaf quality with the growing popularity of Bingdao area teas. Instead I taste something radically different but still quite good I need a few semi aged purple cakes and have a few samples of cakes from Wu liang I want to taste beside this. It’s definitely on the short list.

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75
5 tasting notes

This is one of my first daily drinkers. Bought a cake after tasting a YS sample.

Cake is compressed loosely enough that it breaks apart into long, twisted leaves rather than chunks. I brew 6s, 12s, 15s, 20s, etc., going for about 8-9 steeps. From the second steep on, the liquor is bronzed and ruddy.

The dry leaves smell so cedar cabinet-y that I’d love to store the cake with my sweaters. For the first few steeps right now, though, the tea comes off scratchy and bitter. At the third steep, though, the dried fruit comes together with the leather and wood, and for the next three-four steeps I am enjoying the tea far more than the morning news I’m often reading on my computer while I sip. The tea’s qi is light but pleasant, settling in my head and upper chest. No morning sweats.

There’s not much by way of body or aftertaste. A soft sweetness around the sides of the mouth comes out around steep 6, along with the echo of flowers without being floral, which keeps me going back for longer and longer steeps while I get ready for work until I walk out the door.

Flavors: Cedar, Leather, Raisins, Spices, Tobacco

Preparation
Boiling 0 min, 15 sec 7 g 4 OZ / 120 ML

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