Old-tree (gu shu) leaf is what sets the "Qiao Mu Wang" apart: it typically brews thicker and lasts longer than plantation leaf. Long natural storage in Guangzhou may have softened its early strength; the exact result depends on conditions. "Qiao Mu Wang" (Arbor King) is Meng Ku RongShi's 2006 sheng (raw) puerh, sold here as a 500g cake.
Tea Profile
At a glance: 2006 · Sheng (raw) puerh · 500g cake · MengKu Tea Factory
- Compression & dry leaf: The tea comes as a 500g cake, tightly pressed. The dry leaf shows neat, tight threads and visible buds.
- Liquor: In the cup it is typically amber to orange-amber for sheng of this age.
- Taste: The first steeps are fresh, with only a light bitterness and slight astringency. Once the leaf opens up, expect floral notes in a sweet cup. Each round shows a slightly different side of it.
- Mouthfeel & body: Expect a texture that may be rounder than a young sheng, depending on storage.
- Aftertaste: After each sip there is a returning sweetness (hui gan), salivation (sheng jin) and a long finish.
- Best for: improving your tea experience — worth reaching for once you have moved past being a drinker new to puerh.
Brewing Guide
Water: 100°C (212°F), fully boiling.
- Preheat the vessel; add around 5g per 100ml.
- One rinse to open the leaves, then a covered rest of about 10 minutes.
- Steep 10–15 seconds at first, adding ~5 seconds per round.
- Always pour out completely into a fairness cup before drinking.
- Keep steeping — sheng rewards patience with many rounds.
These are guidelines to start from, not rules to obey. Experiment with your pour, your pace, and the season; the same leaf tastes different on a rainy day. The goal is the skill to brew it well whenever, wherever.
Storage
Give it air, coolness and dryness; keep it out of the sun and clear of potent odors (spices, smoke). For multi-year aging, paper or unglazed clay lets the tea breathe in a way sealed plastic never will.
A Note on Appearance
Not every cake shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
