FONG MONG TEA

Recent Tasting Notes

76

Dry leaf
Upon inspection the bag had a lot of twig and branches which usually I don’t mind if it is a leaf set with 3-4 leaves attached but they appeared to be just random long twigs thrown in to increase weight. I kept an open mind thinking of ku ki cha green tea which usually adds stems for varying texture and flavor.

Infusion
Amber colored liquor that smelled sweet like a dried raisin.
Will revisit exact notes and nuances when I am not sick but I was able to taste.
I got a sweetness with trailing notes of honey graham crackers. Incredibly enjoyable and will gladly have a cup a few times a week due to taste and cheapness.

This is my 3rd source I have tried for GABA oolong not as complex as the others and less “tea drunk” relaxation of the others but gave some to a non tea drinker who was over and my friend asked if he could take some home. I think this tea is not bad flavor wise but still unsure of quality of plucking/sorting( high leafless twig/branch content) and the concentration of gaba.

Summary
Great taste, while negligible “GABA effect” it is a super cheap daily drinker

Flavors: Dates, Honey, Melon, Raisins

Preparation
Boiling 1 min, 0 sec 5 g 3 OZ / 100 ML

Login or sign up to leave a comment.

94

Leaf: 6 gr
Porcelain teapot 180 ml
Temperature: 95C
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.

Bonnie

Ummm honey in Autumn!

Login or sign up to leave a comment.

85

Backlog:

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.

Login or sign up to leave a comment.

57

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.

Preparation
185 °F / 85 °C 6 min, 0 sec

Login or sign up to leave a comment.

78

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.

Preparation
195 °F / 90 °C 5 min, 15 sec

Login or sign up to leave a comment.

94

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.

Preparation
185 °F / 85 °C 6 min, 30 sec
Vida pour Tea

Thanks for this rating Miss Starfish! Always looking for a great oolong!

Miss Starfish

You’re most welcome! It’s quickly becoming one of my favourite Oolongs.

Kasumi no Chajin

sounds lovely!

Login or sign up to leave a comment.

100

A review of Taiwan Gaba Tea by Fong Mong Tea Corp

Company: Fong Mong Tea Corp
Tea Name: Taiwan Gaba Tea
Tea Type/Varietal:
Region: China
Steeping Vessel/Amt. Leaf: cup/ loose leaf
Plucking Season:
Liquor Color: red
Leaf Characteristics:

  1. Steepings

1st Steeping:
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.

Preparation
190 °F / 87 °C 5 min, 0 sec

Login or sign up to leave a comment.

100

A review of Taiwan Gaba Tea by Fong Mong Tea

Company: Fong Mong Tea
Tea Name: Taiwan Gaba Tea
Tea Type/Varietal:
Region: China
Steeping Vessel/Amt. Leaf: cup / loose leaf
Plucking Season:
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.

  1. Steepings

1st Steeping:
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.

Preparation
200 °F / 93 °C 5 min, 0 sec
gmathis

This does sound luscious, the way you describe it! Is this recommended for sleep/relaxation?

seule771

I am told by the Fong Mong Tea company to drink the tea just before sleep time. I have yet to see results with better sleep; but this tea is relaxing and is a very good drink. I have no words really, or I don’t know how to properly describe what I am drinking. I like it just the same. Thank you.

Azzrian

Nice review! Sounds good. I had a Fong Mong Tea today as well. Good stuff!

Login or sign up to leave a comment.

100

A review of Taiwan GABA Tea by Fong Mong Tea Corp.

Company: Fong Mong
Tea Name: Taiwan GABA Tea
Tea Type/Varietal: loose leaf
Region: Taiwan
Steeping Vessel/Amt. Leaf: cup/ teaspoon
Plucking Season:
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.

  1. Steepings

1st Steeping:
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.

2nd Steeping:
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.

Preparation
200 °F / 93 °C 5 min, 0 sec

Login or sign up to leave a comment.

100

A review of Taiwan Gaba Tea by Fong Mong Tea

Date: 11/15/2012
Company: Fong Mong
Tea Name: Taiwan Gaba Tea
Tea Type/Varietal:
Region: Taiwan
Steeping Vessel/Amt. Leaf: cup/ loose leaf
Plucking Season:
Liquor Color:
Leaf Characteristics:

  1. Steepings

1st Steeping:
Water temperature: 180 Fahrenheit
Time: 5 minutes

I am enjoying another great cup of this tea. I simply cannot find words for describing this tea. It is smooth with a complex texture; tea’s color is of malt and coffee like. There is not hint of one aroma or another that can describe what this tea smells like. It is not bitter, not astringent, and not fruity. It has a dry smell and not unlike water since water is clear with not a smell. Similarly is this tea with regard to odor.

The tea is dry on my palette and not heavy and when I take a sip, I simply want to sip continually without stopping, it is that good.

Preparation
180 °F / 82 °C 5 min, 0 sec

Login or sign up to leave a comment.

Thanks to Fong Mong for this free sample. It’s been ages since I have cold brewed an oolong but I decided to do that last night. This definitely seems to have a roasted, slightly nutty flavor in addition to the nice vegetal quality I am getting. I won’t rate this since I never got to try it hot, but it’s good this way.

Now off to the farmer’s market for some vegetables!

Preparation
Iced 8 min or more

Login or sign up to leave a comment.

100

A review of Taiwan Gaba Tea by Fong Mong Tea Corp.

Date: 11/01/2012
Company: Fong Mong Tea Corp.
Tea Name: Taiwan Gaba Tea
Tea Type/Varietal: Green
Region: Taiwan China
Steeping Vessel/Amt. Leaf: cup / loose leaf
Plucking Season:
Liquor Color: dark amber
Leaf Characteristics: darkish brown thin leaves

  1. Steepings 2 steeps and both were very nice.

1st Steeping:
Water temperature: 180 Fahrenheit
Time: 5 minutes

Note: I took one heaping teaspoon of the tea leaves and add to my mug and pour hot water over the leaves and left to steep for five minutes. After which, I removed the tea leaves from my mug and take a sip of this tea finally, since I had this tea for quite sometime and had yet to try and I chose to have this tea last evening prior to retiring for bed. I was hoping for a good nice of rest.

The tea has a lovely aroma in that it smells like cacao leaves, sweet even and when tasted it is smooth and creamy. I have not tasted anything like it. It is really striking. This is very good tea and I have no word to really describe it. Or perhaps I don’t know how to describe.

I was able to have two cups of this tea prior to retiring for the night (last evening). I waited to fall asleep but unfortunately sleep never came. I am somewhat disappointed since I thought this was a tea for sleeping/better sleep. I will continue to try it nightly and see if there is change/different result.

I enjoyed both the aroma and taste of this tea and I can see myself purchasing it because it is an aid to reducing stress and anxiety, and helps with weight loss. I would try this tea again and again only because it taste so very naturally sweet…cacao nibs like.

Preparation
185 °F / 85 °C 5 min, 0 sec

Login or sign up to leave a comment.

78

Trying another gongfu session this afternoon. This is 6g (exact measurement) of tea for my 6oz pot. This tea was a sample provided by Fong Mong for review (that I’ve been bad about getting around to tasting), so thanks!

Perhaps it is just the power of suggestion from the name but the dry leaf on this tea does smell fruity to me. This time I steeped this oolong at slightly under the boil, for 45 seconds as recommended by Fong Mong, after a rinse. The tea smells very floral and a bit fruity, with a bit of vegetables underneath, but not leafy vegetables like I often get with oolongs. More cooked zucchini or something. The flavor is mild at first sip but it quickly blossoms in the mouth, sweet and candy-ish. Still with a bit of those vegetables, as if it was candied zucchini (which I saw some chefs do on Chopped recently, so maybe that’s where I’m getting the idea from). I like it, it’s pretty different from most other oolongs I’ve tried.

Second steep is, once again for me, kind of lackluster. I steeped it an additional 15 seconds as instructed by Fong Mong, but it has now lost much of the sweetness and more of those leafy vegetal notes are coming out. I don’t blame the tea because, as I’ve said, this is a problem that has plagued me for a while. I tried to do an extra long steep, almost western style, but it’s always as if I steep out all the good flavors early on.

I am rating this one based on the first steep, which was very tasty and unique.

Preparation
200 °F / 93 °C 0 min, 45 sec

Login or sign up to leave a comment.

93

(Free sample provided by Fong Mong Tea. Thank you!)

Setup:

Teapot/tasting cup method
- 150 ml / 3 gr
- 95 C / 6 min

Gaiwan method
- 85 ml / 3 gr
- 95 C / 4 min, 5 min, 6 min

Leaf & Infusion

Dry leaf – Mainly dark with addition of larger and more loose copper-red leaves with fine white hair. There are also some really small white buds in this small heap.

Wet leaf – Fresh fruity aroma with honey and flowery undertones. When compared to other rolled oolongs such as TGY, the leaf is somewhat smaller and variegated in shades of coppery-brown and olive green. The well preserved structure of leaf reveals its one bud – two leaves picking standard and the stalk is relatively thin and only few have wooden texture.

Infusion (Teapot) – First sip reveals rich taste and fruitiness with honey-sweet finish and intensive aftertaste of the two. As tea cools down there can be sensed some muscatel notes that get a stronger magnitude as tea continues to cool down. I did two more steeps, 8 and 10 min, and former brewed a delicious cup leaning more to lighter mouthfeel than first steep and almost as equally aromatic experience. Ten minute steep came out with decent fruity liquor that was enjoyable.

Infusion (Gaiwan) – This method seems to show off more of Oriental Beauty’s finer nuances. The infusion is rich and along of its usual fruity and honey aspect there are some earthy and woody notes involved backed with pleasant astringency and touch of bitterness.

Login or sign up to leave a comment.

84

Second and final cup of this one, part of a sample from Fong Mong Tea. I’m trying to drink down a few things to feel like I have things under control, which is totally not true…

I still think the first infusion of this oolong is really amazing, just lightly floral and fruity and oolongy. I’m not even sure I want to have a second infusion tonight because it was so unimpressive last time, and I have a host of other teas down here that I could have instead. Ah well. This one is serving my desire for a tasty oolong tonight, and that’s all that matters :)

ETA: Second cup is just generic, like I remember. Sad.

Preparation
205 °F / 96 °C 3 min, 30 sec

Login or sign up to leave a comment.

83

I’m on my sixth infusion now … this tea started out with a very strong sweetness that was very fruit like, tasting like something between a plum and a peach. Very sweet and juicy, with hints of sour. Hints of vegetative notes and toasted grain were in the background, and the floral tones were barely there.

By the fourth infusion, things began to change… the fruity tones had subsided, falling back into the background and becoming more of a memory than a present taste. The floral tones emerged, and there was a savory bitter tone that arrived about mid sip. More like a sharpness that lent a contrast to the sweeter notes. The vegetative notes have become stronger.

Now, the vegetative notes are much stronger than in the first four infusions, and the floral notes are pungent. The roasted notes are a bit like charcoal, and I don’t taste as much of the creamy grain notes that I noticed in the first couple of infusions…

It’s still very pleasant now, and it’s very interesting how much this tea changes over the infusions. I preferred the first couple of infusions, but I also enjoyed the transitions.

Login or sign up to leave a comment.

94

I sometimes forget that Oolongs are my favorite tea. Every once in a while I will have a cup of tea like this one that makes my taste buds have a party in my mouth and my brain kicks in saying “This is sooo good! It has to be your favorite Nina!”… And so, I agree with my brain, yeps, Oolongs are just spectacular.

My boyfriend took me out for sushi tonight (lucky me!) and I was in the mood for something smooth and unflavored. Oolong was the perfect culprit!

In the bag the tightly rolled leaves smelled slightly sweet and much like milk oolong. They had a hint of mineral plantiness.

Once brewing the scent was overwhelmingly creamy and sweet. So delicious. I stood sniffing my tea the whole time it steeped, enjoying each breath of creamy promises of tastiness. The liquor was olive green and sparkled in the light of my kitchen as I waited for it to be cool enough to sip.

Once brewed, I was in love. It worked exactly like an Oolong should. First it fills your mouth with creaminess, followed by a slight mineral refreshing flavor and finally has a grand finally of sweet and savory as you swallow. I wish my cup could have lasted longer… Thankfully I have second and third steeps to look forward to! :)

Thanks a bunch to Fong Mong Tea for this spectacular sample!

Second Steep (the tea sat overnight and I am having it with breakfast)- Second steeps are usually my favorite, but this time around, the first steep takes the prize. I am finding the second steep to be a tiny bit more astringent and floral than the first creamy sweet steep. Still really enjoying it! :)

Fong Mong Tea

The tea sitting overnight will have chemical change due to more oxidization. We’d suggest not to leave it overnight to avoid it going bad or you may put it in the fridge if you don’t have time for subsequent infusions.

Ninavampi

I did leave it in the fridge over night. Thanks for the caring suggestion! :)

Login or sign up to leave a comment.

77

Thank you to Fong Mong for the sample.

I’m getting a little fruity notes from this one, but not too much. It definitely has that unmistakable oolong taste. It’s a little bit creamy, too. I’m getting a slight bitterness, which makes me wonder if I steeped it for too long. I did the recommended 6 minutes, but that seems a little high.

Kittenna

I think my second infusion, 4 min of steeping, was a touch bitter too. I really enjoyed my first infusion that I did for 3 min. Amazing!

Michelle

Yeah, I did 180deg at 3 min, and didn’t find any bitterness in it at all.

Login or sign up to leave a comment.

83

Thanks for Fong Mong Tea for this sample, I have been delayed in reviewing them because I want to ensure that I had a couple hours over which to do multiple steeps.
This tea came in lovely little balls with not too much of a fragrance.
1st steep: colour is a pale green, deliciously sweet smell. The main flavour is a sweet citrus-y flavour- almost lemonade-esque. Not too much in terms of vegetal flavours yet.
2nd steep: More earthy notes came through, less sweet but the citrus is still there
3rd steep: All sweetness is gone, earthy citrus-y taste, pleasant enough but I like my oolongs sweet.

Overall, this is a good oolong, but not among my favourites. It wasn’t sweet enough for my liking, but it was still a nice cup.

Preparation
195 °F / 90 °C 6 min, 0 sec

Login or sign up to leave a comment.

94

Thanks to Fong Mong Tea for this very generous sample!

Several months ago a friend sent me a sample of a Tung Ting that I loved. Of course, the tea shop is halfway across the country and doesn’t have a website. Since then the memory of that tea has been sitting there in my head, and I’ve tried oolong after oolong looking for a similar one… but I was always disappointed.

Until now.

Oh, I love this. The leaves are small and tightly rolled, shiny and bright and soft green. I used the whole 6 gram sample for 16oz, brewing western style because the bowl part of my tasting set has disappeared!

The scent is very light, sweet and a little green, with light floral notes. And the flavor is also very light and sweet, with a base “oolong” sort of flavor – warm and green. It’s like a spring day, when the air is cool and the sun glints through the grass and the wind smells vaguely of the sea.

Fantastic oolong, and I’m so glad to have tried this! Thank you Fong Mong Tea!

Preparation
180 °F / 82 °C 2 min, 45 sec

Login or sign up to leave a comment.

86

Sweet and warm and soothing.

Oolongs are a very calming breed of tea.

Preparation
175 °F / 79 °C 2 min, 30 sec

Login or sign up to leave a comment.

Made the last 3 grams of this western style with the below prep details.

I think overall I’m a fan of the shorter, multiple steeps. Green oolongs in general tend to be too vegetal for me to enjoy when I brew them longer. Maybe I’m brewing at incorrect water temperatures or too long. I think I need to play around with oolongs a lot more than I do.

I did enjoy this more the first time I brewed it at the shorter steeping times.

Preparation
195 °F / 90 °C 6 min, 0 sec

Login or sign up to leave a comment.

84

Ooh! This one’s really good! It clearly tastes like an oolong, and I definitely taste a fruitiness moreso than floral taste. This is really, really delicious! I’m actually rather surprised! The aroma is also fruity rather than floral. I’m really pleasantly blown away by this one! It’s also deliciously buttery and good. Man… I’m so impressed! I would buy this again in a heartbeat :) I used about 3g of leaf (maybe 4 by accident?) in about 8 oz., maybe less, water, at 94C. Yum! Going to go do another couple infusions now. Thanks to Fong Mong Tea for this sample!

ETA: Second infusion (94C/3 min I think, or possibly 4) is not nearly as tasty :( Smells like an oolong, tastes like a weak oolong that has somehow been oversteeped. I’m a bit disappointed. The first infusion was spectacular. Downgrading the rating a bit, because I expect at least 3 good infusions from an oolong, otherwise it’s not worth my while as they are typically expensive. It’s possible that I used too much water, and did use 4 min which was too much, but I’m not sure. I’ll try a third with quite a bit less water.

ETA again: Sadly, disappointed with the third infusion as well. There’s a bit of oolonginess, but it’s just not up to par with other oolongs I’ve had. I’m so disappointed because that first infusion was worthy of a high 90 rating.

Preparation
200 °F / 93 °C 3 min, 30 sec
TeaBrat

ohh. now I know who you are, I was wondering!

Kittenna

Yeeeah. I had a little disclaimer up for a while but have since deleted it. I’d direct you to my recent post on ’Mom’s Apple Pie’ by DT to read more :P

Did you realize it was me by the ETA?? shame

TeaBrat

no, I think earlier you changed your name and the photo and I couldn’t figure out who it was. Now the photo is back.

Kittenna

Oh, that’s just a cache thing then. I’ve changed both permanently :P (Although I’m not fond of this alias, I just couldn’t think of anything better!)

ScottTeaMan

PM me & let me know who you are Kitt -you can always delete the sent msg from your mailbox. Or Amy , you could let me know. :)) I still don’t know who Kittenna is {oh wait, maybe I do-but I’m not sure]. ://

Kittenna

I’m Krystaleyn :D

TeaBrat

Scott- I told you that, you need more tea, clearly!

Kittenna

Hahahahahahaha :P I really hate that I did things so suddenly; I just panicked. Had I had a bit more time, I would have switched things one at a time so people could follow.

Bonnie

Ya’ll have got to stop smokin the tea!

ScottTeaMan

Amy, I posted the comment before you told me. :)) Yes I clearly do need more tea!! :DD

Login or sign up to leave a comment.