Recent Tasting Notes


I’m ashamed to say, I’ve had this tea for a long time and am only opening it now. The moment I smelled this though, I knew I would love it. Such a lovely toasted grain and honey aroma! Or like nectar heavy flowers. I can’t believe this tea isn’t actually full of honey and flowers!
Mmm ambrosia. I don’t think I’ve ever had an oriental beauty I liked so well.
I need to scrub off this chocolate lip balm before sipping next time though. :)

Happy Monday everyone!

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Sipdown! Thanks again to Fong Mong Tea for this sample! Although a little old, and not properly stored, it was still a pretty enjoyable oolong. A bit creamy, a bit floral, but nowhere near as much as a tieguanyin… my kind of green oolong, for sure. I’ll enjoy the next infusions shortly.

205 °F / 96 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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YUM YUM YUM! This tea was perfect this time! Plus it stays flavorful even after repeatedly re-soaking it (in my new Japanese thermos, yay!). It even gets a creamy texture, almost of the condensed milk variety, that slides down my throat smoothly. Definitely helped with a sore throat. Unfortunately I’m running out, so I might have to restock it soon.

Flavors: Cream, Stewed Fruits

205 °F / 96 °C 6 min, 0 sec

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An excellent LiShan oolong. I’ve really been very happy with all of the teas that I’ve tried from Fong Mong. This has a wonderful flavor: sweet with a delicious creamy tone. Flowery and I can taste notes of apple, with vegetative tones that reveal themselves in later infusions. The later infusions also reveal some spice tones.

A really, really good Oolong.

Here’s my full-length review:

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Still amazing, even when over-steeped. Nice and smooth finish with a very golden, almost Kona coffee-ish undertone. The flavor lasts, too, even after two re-soaks.

Flavors: Cream, Espresso

205 °F / 96 °C 4 min, 30 sec

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My go-to Oolong since I received it as a gift from my auntie.

205 °F / 96 °C 4 min, 0 sec

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I just dug this tea out of the bin. It is the last of my Fong Mong samples. Oh Wow! How is it possible this is a year old? I like oolong. I just seldom drink it. I know it will last through several steeps and I usually want to quit after two. So I feel guilty if I waste it. Wait, I have a fridge. Problem solved.

I had forgotten how really good this is. The name implies it will be super dark and strong. It is just the opposite. The nose is a bit charcoal but the sip is buttery smooth with a hint of baked charcoal goodness and a tingly sensation in the aftertaste. This is more of a green tasting oolong than expected. The liquor is a beautiful shiny golden color. Maybe I will steep this several times after all.

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A month ago or so, Fong Mong Tea offered a free sample of this year’s pick of this tea on their Facebook page. It was a really pleasant surprise when I saw that I got three more samples so I spent that weekend (and the next one) in tasting them.

For you that don’t know about Fong Mong Tea, it’s a eBay seller of Taiwanese teas, ranging from 150 gr to 600 gr pack.

I borrowed a nice Canon DSLR for that weekend as I planned to spend that weekend in tea tasting and taking some nice pictures for a change (I usually use my phone camera for that. See my blog – link at the bottom).
I didn’t hesitate but emptied the whole sample bag (6 grams) in 3 Oz gaiwan, and poured 85-90C water over it. Prior to that I took a short glance at the dry leaf, it was big for an average Taiwanese rolled oolong, with some woody stalks attached to them. The initial aroma of the dry leaf is subtle fresh with grassy-herbaceous elements, and after blowing some hot air additional milky and buttery notes are revealed with a warm background.

After a short rinse I started with 45s steep, followed by 60s, 75s, 90s, 105s, 120s.
My current experience with Jin Xuan Oolongs is that they bear a nice milky element, and this one has a decent amount of it, not too much of it to be taken as ‘milky’ but not too little either. Flowery note is dominant in this cup, being present all the way as the liquor enters, slides and finishes, it even has a little bite at the tip of the tongue (pretty unusual for a flowery component). Finish is characterized with warm milky-buttery coat and some vegetable notes. The liquor has a bright jade green tone.

Following steeps show immediate decline of flowery element, leaving room for vegetable elements to take over, milky notes are still there but are better pronounced when liquor cools down a bit. Along the way there can be sensed a certain etheric component lingering in the background and getting more pronounced in the second half of the session.

Wet leaf is pretty much wholesome with a long stalk with up to four leaves attached, including some buds as well. Notes of old peas (dried, stored, then boiled) air of the olive green heap with a slight freshness wrapped around it.

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The tightly coiled pellets give off a creamy, sweet milky oolong scent. There were sticks/extra dried stems present, seen previously in their Fruity Sijichun. I don’t care personally, but thought it was worth a mention.

The tea is light apple in color with a faintly sweet, smooth vegetal taste. It has a heavy mouthfeel for an Oolong. At 5 minutes it smells overcooked, but doesn’t taste it. Bonnie is SPOT ON with her White Asparagus note, that’s EXACTLY what this reminds me of. Subsequent steepings became sweeter and more floral. This seemed like excellent quality, but I’m not sure Alishan’s are for me.

185 °F / 85 °C 5 min, 0 sec

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Argh, Steepster ate my quite long tasting note! Maaaan. Sipdown, 181. Thanks to Fong Mong for the sample, and sorry it took me so long to get around to reviewing it. I decided to brew this one gong fu today, using the 6g vaccum sealed sample in my teapot.

I did a rinse first and then a 20 second steep. I normally would have a shorter first steep for gongfu, but even at 6g these leaves didn’t look like a lot in my tea pot so I decided to steep them a bit longer. It turned out well; the first steep smells floral and a bit buttery, and it tastes like buttery sugar snap peas. It definitely has a hint of vegetal sweetness.

For my second steep I actually decided to go ahead and go 1 minute because the first steep was fairly light as it was. I also just used the water in my teapot that had cooled to 190degF. This steep is more vegetal but it still has a floral quality and a sweet note here and there. This one isn’t particularly creamy but it does have a very smooth texture. Definitely an enjoyable tea for this afternoon.


i WILL catch up to you! i WILL! lol


Haha you are certainly giving it your all!


283 ish… yay! sad part is, we totally just placed another della terra order and a butiki order, and even though i kept my ordering to a minimum, it’s still new teas. Oh and there are 2-3 swaps that still haven’t shown up at my house hahaha

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I brewed this western style and easily got 9 full flavoured steeps!

The leaves are long and unfurl beautifully. Scent is sweet, floral and lightly starchy. When brewed it has a slight syrupy mouth feel with cocoa, honey, and floral notes. Can be slightly malty depending how long it’s steeped for (longer steep = more malt) which is a nice addition. This tea takes milk well, but is so beautiful by itself that I much prefer it without.

195 °F / 90 °C 2 min, 45 sec

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An absolutely fantastic Pouchong!

Dry, the leaves are medium-dark green and remind me of seaweed. The scent is somewhat nutty with a distant milk note.

While steeping the leaves smell faintly of green apples and the sea. The liquor is a light vivid green. Taste is light and lovely. Slightly fruity, a hint of green apples. When it cools, it becomes slightly floral. Subsequent steepings become more vegetal and nutty, while retaining a fruit aspect.

190 °F / 87 °C 6 min, 0 sec

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Sipdown, 240. I sneakily got rid of a partial sample that was not worth saving, so I dropped one more tea in the interim. This is an old sample and probably not enough leaf for the cup, but I am steeping it longer to make up for it.

Hmm, not the black tea for me this morning. Floral, definitely, which usually would be a good thing for me but they are just not working for me here. Almost perfumy. There are aspects that I do enjoy, like it seems to have a hint of chocolate under everything, and toward the end of the sip it seems to meld and form a pleasant taste, but at the beginning those perfume notes are so strong that it puts me off it a bit.

205 °F / 96 °C 4 min, 0 sec

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Down the rabbit hole – I understand that different tea growing regions will produce different flavor profiles based on numerous growing conditions. I can wrap my head around white tea tasting different than green, and green different than black, but oolongs boggle my mind. They taste nothing like white, green, or black. Logically I would think they would taste in between green and black but the don’t. They’re like alien tea. So weird.

OK this tea – this is a lovely floral oolong. It is kind of spicy on the first cup. A little planty tasting. I did not notice the typical latex taste on the first but it is a little present in the second. This stuff re-steeps great and each cup is as good or better than the last. Lingering aftertaste. High yum factor.

I read my previous review of this. Wow, back when my stress level was normal this was really amazing. I am more than ready to leave this wilderness wandering behind. Bring on the Promised Land flowing with tea and honey :)


I like to tell my church kids that manna were the original Frosted Flakes (Exodus 16:14). Here’s to new provision every morning.


:) Well of course, ‘cause they’re GREAT!

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6 grams of dry leaf used for 370 ml of water

The brewed tea has an aroma that reminds me of sweet black licorice. Musty, leathery. Faint aromatic, pungent floral. Fruity apricot-type note. Hint of sawdust.

On the sip I’m detecting an astringency which is bordering on being overpowering (burt/dark chocolate note). The apricot and leathery notes are upfront in the flavour. Mild floral hints in the background. Mushroom-type note/mouth-feel. Licorice-like from the scent translates into the flavour. Maltiness close to the end of the sip.

As the tea is allowed to cool a slight creaminess comes out in the taste. Char note near the end of the sip.

Second infusion at 4.25 minutes. The flavour reminds me of roasted corn.

200 °F / 93 °C 3 min, 30 sec

So glad you’re back, I’ve missed your reviews!!


Thanks! I am very glad to have my thermometer and tea collection back with me (where it belongs)!

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Wonderful salted rock mineral flavor! Toast-y darker roast.
Full review on on the 14th.

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I just thought this was a sip down yesterday. The leaf was still calling my name this morning so I had no choice but to obey. I believe the 4th and 5th cups this morning were better than the first 3 yesterday. What a delicious black tea.

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One of those days when I open the drawer and rifle through the dozens of sample packets and toss them aside one by one. No, not that one. Had that one recently. Eh, not wanting to steep that many times today. Oh wait, what did I put in this tin? Well hello! I forgot I had this one. What a really nice black tea. No bitterness. Just wonderful flavor. Cup two was even better than one. The only negative thing I can say is this is a sip down. Tunes: The 5678’s I’m Blue, Klaatu – Calling Occupants of Interplanetary Craft, Joey Ramone – It’s a Wonderful World


Glad to see this review. I’ve got a sample of this one coming my way! I really like Sun Moon Lake Black Teas. In fact, you got me in the mood to brew some. Thank you! :D

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Another lovely Oolong from Fong Mong Tea … I’m sorry it took me so long to get around to trying it … I didn’t forget about you, I promise!

The first few sips, I noticed a slight charcoal-y kind of taste, but after those initial sips, this charred wood taste seemed to make way for a mineral-y kind of taste and texture that would start just after mid-sip, and last through the end of the sip … the sip would end with this sort of mineral-y mouthfeel that was a very interesting sensation. Interesting, but enjoyable!

There are hints of floral tones as well as a nutty flavor to this tea, but everything is softened by the creaminess of this tea. It’s not really ‘creamy’ or ‘milky’ or even ‘buttery’ to the taste, but at the beginning of the sip, it feels very soft and silky and even creamy, and this texture seems to soften those flavors.

A really excellent Oolong experience – courtesy of Fong Mong Tea!


I haven’t heard much from this company since they first showed up on Steepster offering samples. Are they still around?


They still have a shop on eBay… although I haven’t heard anything from them lately.

Fong Mong Tea

We have a store on Facebook, too. Welcome to our stores, with any questions, please email us.

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Thanks to Fong Mong for this generous sample, and my apologies for taking so long to get to reviewing it! I haven’t ever tried a straight pouchong, only in a couple blends (primarily Golden Moon’s Coconut Pouchong). So my expectations are for a tasty green oolong, and that’s about it.

I used half the packet for this cup, and less than boiling water, although I’m not sure of the exact temperature. The tea produces a fragrant cup with a characteristic oolong aroma with a hint of floral.

This tea, like the others from Fong Mong, is absolutely delicious. A sweet, lightly vegetal oolong with a lingering floral, perhaps lilac?, aftertaste. And plenty of “oolong” flavour. I’m not sure if there’s anything here that would allow me to differentiate between pouchong and other green oolongs, as the flavour reminds me of the Fruity Sijichun Oolong from Fong Mong, but I really don’t care, as it’s quite tasty! It’s definitely fruitier/more floral than the base used for the Coconut Pouchong I’ve had, but I don’t think this tea would work quite as well in such a blend (or perhaps it would? Sweet coconut?)

Either way, this was delicious, and hopefully it gives me a bit of a caffeine kick to get through the remaining… 65 samples I have yet to weight out tonight (in triplicate… yeah…) Thanks Fong Mong!

3 min, 0 sec

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Well I got the job and now the only problem is I didn’t realize by mid-October she meant starting two days next week. Ummm. Because I have been zoned out all day (it’s amazing I actually got myself to the mall) I didn’t even think to say anything about the wedding I have to go to in 2 weeks…and now she’s on vacation. Well. I guess I’ll say something Tuesday? I am finding it incredibly hard to be excited because of how horrible I constantly feel and I’m starting to question if it’s even just ragweed.

So my mom was all like oh get yourself a beer or a nice cup of tea. I was just like oh god not drinking right now. I instead got myself another nap and now I’m going to see how long I can stay awake and drink a nice tea. I’ve been holding onto these samples to have them when I feel like I can devote time to them.

I can’t smell very well though. Of course. I put the entire 6g into my yixing pot and rinsed the leaves first, then steeped for 20 seconds.

I don’t know if that is too short or what, but this is more like a sweet garden of flowers dipped in mineral water and cream. And I really hate that I decided to drink this because I don’t think my tastebuds are going to do it justice.

Okay, gave up on that steep and am trying one for 45 seconds. It has much more color to it. Now we have butter and a mouthful of gardenias for sure. It is so velvety too.

Will Work For Tea

Congrats on the job!


I’m so sorry you feel bad. I think the fact that you can taste the tea and enjoy some of what it is saying is great!


Thankfully I can taste tea. It’s like a real job to walk through the mall. I tried looking up if body aches relate to allergies or just cold/flu and there’s WAY too much conflicting information.


Feel better hun!

Yogini Undefined

Congrats on the new job. Hope you’re feeling better soon :)


Yay a job. Congrats! Feel better!

Terri HarpLady

Amanda, first congrats on the job!
Second, my allergies have been SO bad for the last couple of weeks (since we actually started getting rain), it has been the worse fall, & it isn’t even officially fall yet! I have acheyness like a flu, a sore throat & swollen glands like mono, my lungs hurt, my eyes feel like the someone dumped chalk powder in them, my ears itch like crazy, & intermittent headaches. I’ve even had a mild fever on and off (usually after I’ve been outside). The only reason I know it’s allergies is that it gets noticeably worse every time I leave the house, even for a few minutes. Hang in there, this will pass, but meanwhile you have my sympathy.

Terri HarpLady

I like that buttery gardenia image, BTW!


Congratulations on the job Amanda!
Sending you “feel better soon” vibes


I’m starting to wonder if NOT taking anything is more helpful, at least until I see an allergy doctor…still 8 more days. Completely missed a test today because I couldn’t even get out of bed (like I got to the point I had to nearly roll out so I could go to the bathroom!) and I feel stupid saying I can’t see a doctor yet about it. He’s a pretty understanding guy though so hopefully he’ll let me redo it once that happens. I have NEVER felt this bad from allergies. I used to get nosebleeds from ragweed as a kid but this is the worst I have ever felt.

I usually can’t pick out too many flower flavors but this one, even without other people saying it, just absolutely shouted gardenias.


Congrats on the job!! feel better soon xx


Congrats on the job, Amanda! I’m sorry that you can’t truly rejoice just yet because of how you’re feeling, and I hope that you get to feeling better and celebrating soon.

I have to echo some of Terri’s response. I suffer from seasonal allergies, but have been mostly okay for a few years. This year, though, has been pretty bad. Headaches, chronic fatigue, mild fever (sometimes)…the works. So here’s hoping that as bad as you’re feeling, all the symptoms really are “just” allergy-related and that you’ll find some relief from them soon.

Terri, your symptoms are even more horrible than my own. Hope you feel better soon, too! I am really looking forward to some cooler weather; generally, I fare pretty well, allergy-wise, when the temperature drops below 55°F.

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