2006-2023 Mengku Rongshi Qiaomu Wang Arbor King | The Complete Collection

Note: Flavor profiles vary by vintage. The descriptions below represent the general character of the Arbor King series, with vintage-specific notes where applicable.

Appearance & Aroma (Dry Leaf)

The 500g cake displays tight, heavy compression with a glossy surface that reflects the high oil content of old-tree material. Dry aroma varies by age: younger cakes present wild orchid (兰香, Lán Xiāng) and fresh hay; mid-aged cakes develop honeyed sweetness and hints of dried stone fruit; fully mature 2006 and 2012 vintages offer camphor, aged wood, and subtle medicinal complexity.

Wet Leaf (After Brewing)

Leaves unfurl to reveal large, intact specimens with excellent elasticity—a hallmark of old-tree material. Aroma intensifies dramatically: expect pronounced floral-honey notes in fresh steeps, evolving toward leather, sandalwood, and aged sweetness in later infusions. The absence of any musty or damp character confirms clean dry storage.

Liquor Color

• Young Vintages (2019-2023): Bright golden-yellow with excellent clarity and visible oiliness
• Mid-Aged Vintages (2014-2018): Rich amber-gold with deepening reddish hues
• Mature Vintages (2006-2012): Deep reddish-amber approaching chestnut; thick, viscous, "soupy" consistency

Mouthfeel

• Texture: Thick, viscous, mouth-coating body with pronounced oiliness; younger vintages show structural grip while aged cakes deliver silk-smooth density
• Astringency: Present in young cakes but transforms rapidly; mature vintages show virtually no astringency
• Huigan (Returning Sweetness): Explosive and immediate—the signature "ice-sugar sweetness" (冰糖甜) emerges mid-palate and expands through the throat, persisting for minutes after swallowing
• Shengjin (Salivation): Intense and long-lasting, particularly pronounced in 2014 and 2019 vintages

Core Flavor Notes

• Young Cakes: Wild orchid, white floral, fresh hay, green almond, mineral brightness, hint of pleasant bitterness, rock sugar finish
• Mid-Aged Cakes: Dried apricot, honeycomb, aged honey, subtle leather, sandalwood, developing camphor, thick caramel sweetness
• Mature Cakes (2006/2012): Aged camphor, medicinal herbs, dried longan, antique wood, dark plum, creamy texture, profound sweetness without any bitter edge

Empty Cup & Finish

The empty cup retains remarkable fragrance—younger vintages leave floral-honey notes while aged cakes present warming camphor and dried fruit complexity. The finish is exceptionally long, with sweetness and cooling sensations persisting in the throat for 5-10+ minutes after the final sip.

Body Sensation (Chaqi / 茶气)

The Arbor King is renowned for its powerful, assertive chaqi. The chaqi builds progressively through the session rather than peaking early.

• Chaqi Intensity: 4.5/5
• Character: Powerful yet refined—assertive without aggression; warming, centering, and expansive

Recommended Brewing Method: Gongfu Style

Gongfu brewing extracts the Arbor King's full complexity across multiple infusions, allowing you to experience its evolution from first steep to final pour.

Parameters:

• Tea Amount: 6-8 grams per 100ml water (adjust to taste; more tea intensifies body and chaqi)
• Water Temperature: 95°C-100°C (203°F-212°F); use full boiling for mature vintages, slightly cooler for young cakes if reducing bitterness is preferred
• Vessel: Gaiwan (porcelain or glazed clay) or unglazed Yixing clay teapot
• Rinse: 1-2 quick rinses (5-10 seconds each) to awaken the leaves and remove surface dust

Infusion Times:

• First Infusion: 8-10 seconds
• Second-Third Infusion: 10-12 seconds
• Fourth-Sixth Infusion: 15-20 seconds
• Seventh+ Infusions: Add 5-10 seconds progressively; quality material yields 12-18+ infusions

Tips:

• Pre-warm all vessels with hot water before brewing
• Pour water gently along the edge of the gaiwan rather than directly onto leaves
• For young cakes with assertive bitterness, reduce water temperature to 90-95°C for the first few infusions
• Allow brewed tea to cool slightly before drinking to fully appreciate aromatic complexity

Western-Style Brewing (Alternative)

• Tea Amount: 3-4 grams per 300ml (10oz)
• Water Temperature: 95-100°C
• Steep Time: 3-4 minutes for first infusion; 4-5 minutes for subsequent infusions
• Yield: 2-3 quality infusions

Grandpa-Style Brewing

• Tea Amount: 1-1.5 grams per 100ml
• Method: Place leaves in a tall glass or travel mug; add 90-95°C water; sip and top up throughout the day
• Character: Mellow, sweet, and approachable—excellent for experiencing the tea's baseline character without intensity

Keep in a clean, dry place away from sunlight, strong odors and sudden temperature changes. Avoid damp conditions and condensation. Check stored tea periodically; aging varies with conditions and is not a guarantee of improvement.