FONG MONG TEA
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Recent Tasting Notes
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/
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.
Leaf: 6 gr
Porcelain teapot 180 ml
Infusions: Rinse – 30s – 45s – 65s – 90s – 120s – 180s
Dry leaf – The leaf is unevenly and spontaneously curled with brown tones that remind of the withered autumn leaves. Some long and woodsy stems catch the attention of the eye. In this heap I sniffed subtle notes of flowers and something close to cocoa.
Wet leaf – Wet leaf bears a darker shade of red clay, reminding more of Sun Moon Lake black tea than the Oolong. Leaves are pretty much intact and almost leathery. Final sniff reveals mild notes of apples and cocoa.
Infusion I (30s) – Bright amber tone with rich aromas of baked apple, vanilla and cocoa on the surface. It sits easy in the mouth with the freshness that leans toward fruity acidity type and ends up in a mild sweetness in the throat. After a few sips in the middle of the smoothness is revealed with flowery and honey notes develop with additional sips.
Infusion II (45s) – Aside from the notes that followed from the first steep there’s a certain bake-y touch present in the cup. The mouthfeel is a bit fuller, sweeter and notes more pronounced notes of honey and smoothness. As the liquor cools an interesting development occurs as there’s even more smoothness in the mouth that moves in the front and give even a sticky sensation on lips. Immediately after swallowing notes of apple pits and vanilla came to presence and mingle with other elements, allowing to be savored for a long time.
Infusion III (65s) – Pronounced fruity touch of freshness and acidity like followed from the previous infusion.
Infusion IV (90s) – The fourth infusion came to be unexpected and quite a surprise as it balanced between the first and second infusion.
Infusion V (120s) – Prominent freshness, starting to notice a decline in taste and aroma.
Infusion VI (180s) – Liquor goes further into decline with some accent to long lasting silky smoothness on the tongue.
Here’s my full-length review: http://sororiteasisters.com/2013/08/13/taiwan-four-seasons-fruity-sijichun-oolong-tea-from-fong-mong-tea/
These are some of the smallest Oolong pellets that I’ve ever seen, they look much more like gunpowder than a typical Oolong. The aroma is more floral than fruity which surprised me a little bit given the name of the tea.
A nice apple-like flavor to this, with floral notes and hints of a grassy like flavor. A really good Four Seasons Oolong. Please see my review (link above) for details on each cup/infusion.
My go-to Oolong since I received it as a gift from my auntie.
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.
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.
Steeped for 6 minutes at 85 as suggested, but tastes a bit “overcooked”. Not astringent, or bitter, just overdone. Liquor is a light sunflower yellow. Has a strong oolong taste and smell, but also reminds me of a dragonwell – buttery, reminiscent of veggie broth and a titch earthy.
Definitely not what I was excepting at all. I don’t detect any floral or fruity notes. I was also surprised to see some twigs/sticks in the tea, which I haven’t encountered before – unsure if they’re supposed to be there or not, but would guess not.
In subsequent steepings I lowered the water temperature to 80, which I found much more favorable, but only got 3 steeps total out of the leaves.
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 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.
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.
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.
6 grams for 375 ml
Brewed tea has a very lovely floral aroma. Hint of lemon and chestnut.
On the sip- a little too much astringency for my liking. Strong almost licorice-like sweetness in the background. Leathery notes. Plum notes.
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’ll admit, I was a little afraid to steep this for 6 minutes, having only ever steeped Oolongs for much much shorter times, but it came out absolutely lovely. Sweet, soft, beautiful. Mmmmm.
The second steep was much less sweet with more of the oolong leaf flavor coming through, but very nice with a light floral fragrance and taste.
Having never had an Oriental Beauty before, I was quite interested to hear how it was made. Here’s a blog post (To which I am not affiliated) on some basic history – http://teamasters.blogspot.co.nz/2007/02/study-of-oriental-beauty.html.
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.
A review of Taiwan Gaba Tea by Fong Mong Tea Corp
Company: Fong Mong Tea Corp
Tea Name: Taiwan Gaba Tea
Steeping Vessel/Amt. Leaf: cup/ loose leaf
Liquor Color: red
Water temperature: 190 Fahrenheit
Time: 5 minutes
I am finishing this GABA Tea sent to me by Fong Mong Tea Corp. I had this tea again just prior to going to sleep. Well a good few hours prior to retiring. I will continue to insist that taste wise this is an exceptional tea that is very refreshing. I can drink this tea all day long since it seems to be so very light…weightless/airless might be more descriptive.
Thank you, Fong Mong Tea Corp, for sending to me such a wonderful tea. It has been quite an experience and I continue to not understand the tea’s full benefit; I can only say that is an excellent tea.
A review of Taiwan Gaba Tea by Fong Mong Tea
Company: Fong Mong Tea
Tea Name: Taiwan Gaba Tea
Steeping Vessel/Amt. Leaf: cup / loose leaf
Liquor Color: reddish brown
Leaf Characteristics: the leaves look like fine twigs that have been crystallized. And when steeped they are fuller and brownish red in color and don’t seem to have an aroma.
Water temperature: 200 Fahrenheit
Time: 5 minutes
I have not had this tea in a long while and last evening decided to fix me a cup since it was suggested that I try this prior to retiring for the evening. I took one teaspoon of the leaves and put this in my cup and adding cold water I put in microwave for two minutes and leave it to steep for a few minutes more.
The tea’s aroma is mild roast with a slight smoky scent; it is all very faint and that to me is the delight that is to be found with this tea since all is very mild…like a hint of but nothing in particular. However the tea’s color is a lovely reddish brown color; like the color of prune juice with no pulp and when sipping tea it is wonderful taste of malt and is very yummy, well in my humble opinion.
I really don’t know how else to say how luscious this tea is. I can drink it all day long. I did sleep nicely for few hours once I finally was able to fall asleep; and this morning I awoke to continue to have more of this tea and I am finishing it this evening with the hopes for a better night sleep.
In all this tea is exquisite and is a favorite of mine. Thank you Fong Mong Tea for sending me a full package of this tea to enjoy. I will miss not having it around. It is exceptionally good tea.
Wonderful salted rock mineral flavor! Toast-y darker roast.
Full review on http://sororiteasisters.com/ on the 14th.
A review of Taiwan GABA Tea by Fong Mong Tea Corp.
Company: Fong Mong
Tea Name: Taiwan GABA Tea
Tea Type/Varietal: loose leaf
Steeping Vessel/Amt. Leaf: cup/ teaspoon
Liquor Color: reddish brown amber
Leaf Characteristics: leaves look more like twig and finely curled leaves and are crunchy. When steeped the leaves are full and a brownish with hints of red; auburn in coloring.
Water temperature: 190 Fahrenheit
Time: 5 minutes
I take a heaping spoonful of the tea leaves and put them in my cup and add the boiled water to my cup; covering it for a five minutes steep time. When time is over, I remove the cover and scoop out the tea leaves. Tea is a lovely reddish brown color; glowing like in my cup and tea’s aroma is somewhat malt like with a roast/woodsy finishing.
Water temperature: 200 Fahrenheit
Time: 5 minutes
I have enjoyed having this Gaba tea and want more of it; so yes another cup; using the same leaves and steeping with hotter water for five minutes. I sip the tea while the leaves remain in the bottom of my cup. Tea is slightly smoky and roast like flavoring. I am enjoying this tea as there seems to be no way to have a bad cup of this tea. It is simply good tea.
I like the teas color that reddish brown which I had not notice before; and how light this tea is on the palette. Overall, this is grade A+ tea.