FONG MONG TEA SHOPEdit Company
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Recent Tasting Notes
I like that I can really taste the charcoal baked aspect of this tea. It’s very apparent, and it’s a nice complement to the natural nutty notes of Dong Ding. A really nice Dong Ding.
Early infusions delivered flavors of honey and nutty tones with that distinct charcoal note. I could taste charred wood and hints of smoke and I enjoyed this dimension of flavor. There was a creaminess to the cup but it was more like a browned butter than a heavy cream or sweet butter flavor. It was smooth and silky.
Later infusions were a bit more unified. I could start to pick out flavors of peach along with the nutty flavors, honey notes, and hints of smoke.
It’s a really pleasant Oolong. Here’s my full-length review: http://sororiteasisters.com/2014/11/25/taiwan-dongding-tungting-charcoal-baked-oolong-tea-from-fong-mong-tea/
A lovely white tea. I have tried many Oolong teas from Fong Mong, and I’ve been quite pleased with them and I’m very happy with this White as well. Sweet! Delicate with notes of melon. Hints of hay and earth. A very refreshing tea.
Here’s my full-length review: http://sororiteasisters.com/2014/06/09/taiwan-white-tea-from-fong-mong-tea/
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!
A really lovely LiShan. Silky, sweet, creamy, and luxurious to sip. I feel as though I’m indulging when I’m drinking a tea like this. It’s so good.
Please read my full-length review for details on each cup (I managed 10 infusions from one measurement of leaves!): http://sororiteasisters.com/2014/06/26/lishan-high-mountain-oolong-tea-from-fong-mong-tea/
A really remarkable tea.
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: http://sororiteasisters.com/2013/09/20/taiwan-lishan-high-mountain-oolong-wulong-tea-fong-mong-tea/
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
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.
Free sample provided by FONG MONG Tea
I must apologize for taking so long to get this review done. I had tried this once before and got distracted. All would have been well except that I accidentally deleted my tasting notes. So, fresh tasting today.
Dry leaves are mostly olive green with a couple of medium brown leaves and a smattering of light yellowish green leaves/tips. Leaves are twisted and are of various lengths-I would say most are medium long, but some are quite short. Dry aroma is a typical floral that you get with green oolongs. I can definitely see describing it as somewhat perfume-y.
The brewed leaf aroma is similar but more subdued. Liquor is transparent and very pale with much more yellow than green. The flavor is very smooth and somewhat sweet. I detect mainly floral and some vegetal notes. This is definitely a high quality tea. If you like Pou Chong Oolong, you will probably enjoy this tea.
I’d like to thank FONG MONG TEA again for the free samples. My favorites would have to be Sun Moon Lake Black and the Top Grade Oriental Beauty.
Next up-I received some more generous samples from Teavivre and will be reviewing them in the coming days.
The first tea to go into my yixing pot! I’d been saving my samples from Fong Mong Tea until I got one. Here it is! https://sphotos-b.xx.fbcdn.net/hphotos-ash4/315454_3587175127038_22846941_n.jpg It’s not even the one I ordered but that’s okay, I like this one better than that one!
I put the entire sample in, aiming for 1g of tea to 1 oz of water. Steeped it for about 40 seconds. This first steep is light but so sweet. It almost reminds me of a milk oolong. Very creamy, and just really really sweet.
Second steep! Now that the leaves are opening up a lot the volume is right where I want it. I’m pouring into a 6 oz cup and now it’s perfect. The liquor looks like I’m steeping a green tea rather than an oolong.
The second steep is very floral and also very green. I’m getting pepper, really reminiscent of pink peppercorns. The third steep is very similar, with a bit less of the pepper. It makes for a really intriguing combination with the floral flavors, that’s for sure.
More to come, it’s time to stop procrastinating on a paper for at least 20 minutes!
Thank you FONG MONG TEA for this free sample
Wow-this doesn’t taste like any kind of oolong I’ve ever had! In fact, if you had given me a blind taste test, I could not identify this tea-or even hazard a guess. I might guess an herbal tea. I’ve never had an Oriental Beauty tea before, so I had no idea what to expect here.
The leaves are large and twisted with colors of chocolate brown and rust contrasted sharply by chalky white tips. The dry leaf aroma is a rather generic, mild black tea scent.
The brewed leaf aroma smells much like grapefruit. Liquor is a deep amber hue. Flavor is very unusual and unique. This does not “remind” me of any kind of tea I’ve ever had. I taste notes of grapefruit, apple, and vinegar (apple cider vinegar?). I also taste some sort of woody type spice.
This is all very interesting. Let me try another steep or two to think about the number rating.
This is a sample from Fong Mong Tea provided free for review. Thank you!
I appreciate that Fong Mong Tea has respect for their product and considers it worth protecting. The tea arrives in a small, vacuum sealed pouch with an oxygen absorber to keep the tea fresh.
I steeped this one for the full six minutes as suggested by the company. Even with the long steep time, the tea was not bitter or astringent. It is not strongly floral or fruity, though there are hints of both, and it certainly isn’t a roasty oolong. I think that a lightly sweet, vegetal broth flavor is the best way I can describe this.
This is so light that I am sorry I didn’t wait until I had time to do multiple gong fu steepings. Instead, I made this Western style, using the 6 grams of tea in about 12 ounces of water and resteeping once so far. I plan to resteep once more.
For my personal tastes, I definitely prefer the Taiwan Pou Chong I tried yesterday.
Thank you, Fong Mong, for the opportunity to try your teas!
Wowzer, this is good! The aroma when I opened the pouch was fantastic – my first thought was light lime, but I agree with the person who said green apples. Yes, there is that cinnamon note someone noted. I would like to make an ointment of the scent of this tea and rub it under my nose. It isn’t heavy or overbearing at all, it is just really, really, lovely.
Thank you so much, Fong Mong Tea, for the opportunity to try this tea! No one has exaggerated its merits!
I am enjoying this iced today, no sugar, nothing added. This is a bit light to pair with food (for me) but it is very refreshing as a cool down in this hot weather. It has a very pleasant aftertaste. I tried it both at room temperature and with ice in, and both were nice. It is hot enough outside now that I really want ice in it!
Thank you, Fong Mong Tea!
This is a sample I received from Fong Mong Tea.
Of all the teas I have seen being sampled from Fong Mong, this was the one I was most excited about. Ruby #18 from A Southern Season was the first “expensive” tea I ever bought, one of the first I enjoyed without additives, the first that resteeped really well for me, and when Paul M Tracy sent me Black Ruby I was stunned by the rich, dark, raisiny flavor.
It is amazing to steep a black tea for 5 minutes and then pour a yellow liquor into your cup! This is such a unique tea. I think this one has more flavor than the one from SS, and remember I really love that one! This will likely be a replacement for it, as it is quite good.
This tastes more like an oolong than a black to me, and it is at once malty, fruity, sweet, and vegetal, light, yet having presence. Everyone should get to try a Taiwan Ruby tea!
Thank you, Fong Mong Tea, for the opportunity to try this delightful tea!
The leaves are dark green and tightly curled. They have a subtle smell of smoke. Steeped leaves uncurl but not to the fullest. Liquid is of intense amber colour. The smell is again subtly smoked with flowery hints. The taste is mild, there is not much bitterness. There is a light floral aftertaste and a little bit od astringency. This is a simple Oolong on the black tea side, but still pretty mild.
This sample courtesy of Fong Mong Tea – thank you!
Steeped 3 grams of leaves for 6 minutes at about 187º. This produced a lovely honey-gold colored liquid. I can smell the roasted veggies, and the taste reminds me of roasted asparagus. Delicious! There’s a slight coolness that fills my mouth after the roastiness subsides – fun!
Resteeped at 190º for another 6 minutes the roastiness is still here, but a tad less so now.
The third infusion is probably where I’ll draw the line. The taste is still there, but falling to the point where I won’t peruse it more.
Thanks again to Fong Mong Tea for sharing a sample of this tasty tea!
My first attempt at this may have fallen a tad short. I didn’t read the brewing instructions on Steepster before making my initial cup. Too little leaf and not brewed long enough!
The second cup with more leaf and less water and a longer brewing time (see preparation details below) turned out much better.
Upon opening the sample package from Fong Mong Tea, I notice how long the rolled leaves are – unusual compared to my other black teas. Almost a fruity smell wafts from the bag.
The brewed cup is a nice clear-reddish color. The liquid is earthy, with a slight sweetness. There’s a smoothness to this tea – no sign of bitterness.
This really does hit all the checkpoints that I’m looking for in a black tea! It’s delicious without additives (and that says a lot coming from someone who regularly defaults to throwing in a
dash healthy dose of sugar and creamer)! Once I clear out my tea cabinet of the “other” morning tea, I’m putting in an order for this!
Thank you for the wonderful sample, Fong Mong Tea!
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.
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.
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.