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Free sample from Fong Mong Tea

I was curious to taste this tea because it sounded like something completely new to me. Opening the packet, I was hit with a malty aroma and could see that the leaves were large.

When I began brewing the tea I got more of the minty aroma coming off it. So, malt and mint. What would it taste like? There were undertones of other black teas I have drunk in this cup, but the dominant flavour was mint with a bit of malt. If anything the minty flavour was too much for me but I decided to resteep the tea with a slightly shorter steeping time and see what came up. I was able to reduce the mintiness a bit and that helped my enjoyment of the tea. Overall, I was not sure about this tea. It is clearly good quality and the flavours are there as advertised, but it did not enthrall me despite that. Now that I know what to expect from it, I think I need to experiment a bit with brewing parameters to get the best from it. Perhaps I shall learn to like it more, or perhaps it is just not to my tastes. Still, as I wrote before, it is a good quality tea and others may enjoy it more if the flavours suit them better. Thank you, Fong Mong Tea, for the chance to try this one.

Preparation
200 °F / 93 °C 3 min, 0 sec

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Bio

I am a historical consultant, Vikingologist and tea enthusiast! To be honest, I have always liked decent tea, but in 2011 I started working at learning what good tea really is. I continue to expand my horizons and discover new teas with the aid of my chums on Steepster, much to the chagrin of my wife, who despairs of my enthusiasm.

My favourite teas are Darjeelings, sheng puerhs and Anji Bai Cha. I return to these every time, after whatever flirtation with other teas I have been involved with.

I no longer rate the teas I drink because keeping ratings consistent proved to be rather hard work while not really giving me anything in return.

Location

East Yorkshire, England

Website

http://ruarighdale.wordpress....

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