The "Qiao Mu Wang" uses old-tree (gu shu) leaf, which usually gives more body and a longer finish than plantation leaf. After years of natural storage in Guangzhou, sheng like this may show a deeper, more mellow side, though results depend on how it was kept. This 500g cake is Meng Ku RongShi's "Qiao Mu Wang" (Arbor King - 10 Years' Commemoration), a sheng (raw) puerh from 2009.
Tea Profile
At a glance: 2009 · Sheng (raw) puerh · 500g cake · MengKu Tea Factory
- Compression & dry leaf: This is a 500g cake with a firm, tight compression. The dry leaf shows neat, tight threads and visible buds.
- Liquor: In the cup it is clear and bright, typically amber to orange-amber for sheng of this age.
- Taste: The early infusions show only a light bitterness and slight astringency, balanced by a natural sweetness. The middle steeps bring out a floral character, with a sweet and balanced taste. There is more to notice as you keep brewing.
- Mouthfeel & body: The texture is smooth.
- Aftertaste: It leaves a returning sweetness (hui gan), salivation (sheng jin) and a long finish.
- Best for: improving your tea experience. Brew it attentively and follow how it changes; a natural step up for a first-time puerh drinker who wants to go further.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
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.
