FONG MONG TEA
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Recent Tasting Notes
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
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!
A review of Taiwan Gaba Tea by Fong Mong Tea Corp.
Company: Fong Mong Tea Corp.
Tea Name: Taiwan Gaba Tea
Tea Type/Varietal: Green
Region: Taiwan China
Steeping Vessel/Amt. Leaf: cup / loose leaf
Liquor Color: dark amber
Leaf Characteristics: darkish brown thin leaves
- Steepings 2 steeps and both were very nice.
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.
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!
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!
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.
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.
Enjoying the last of this fine tea from a sample I received. See previous notes but this one is special.
(Free sample provided by Fong Mong Tea. Thank you!)
Teapot/tasting cup method
- 150 ml / 3 gr
- 95 C / 6 min
- 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.
It has taken me way too long to get around to reviewing these samples that FONG MONG TEA graciously sent me to review. Sorry FONG MONG TEA! I really wish that I had gotten to this tea sooner… It is amazing… Really!
The little gold sample packet was nicely packed with dark green rolled leaves. The green was so dark and deep that it looked almost black, like a forest in the moonlight. The scent was deliciously sweet. It smelled of hints of honey with pine-nuts. Just in case you aren’t familiar with pine-nuts, they smell and taste nothing like pine trees, but more like a mix of walnuts and cashews… It was nuttier and smoother smelling than most oolongs. The scent was thick and inviting with undeniable sweetness.
Once steeped, the tea was a golden color with a tint of olive green. It smelled delicious, with the honey notes becoming more prominent without overcoming the nuttiness of the oolong. I couldn’t wait to sip it. Something about it seemed almost magical.
The first thing that struck me the most was that as soon as I sipped it, my mouth was filled with a sweet nutty flavor. It is the sweetest tea I have tasted so far. Absolutely surreal. I really had never experienced a tea that could fool me into thinking that sugar had been added… I am pleasantly shocked by the sweetness in each sip! I taste a tiny hint of smokiness towards the end of each sip, adding depth to the natural nuttiness of the Oolong.
Also unique and worth mentioning is the cooling sensation at the end of each sip, almost like what you feel after sipping peppermint tea. It is a great combination of flavors and sensations. It is by far the most unique tea I have tasted so far. Delicious and surprising all at once.
My taste-buds feel like they just came back from a SPA all pampered and relaxed. I think that this Oolong should be tasted by anyone who is a fan of Oolongs or sweeter teas. You really need to try it… Trust me… :)
Dry leaf smells a lot like roasted seaweed.
Buttery hints on the sip. Roasted and seaweed after-taste. Very slight saltiness in the background. Hints of floral on the finish. Reminiscent of a full green tea flavour.
I am personally not a fan of teas that remind me of salt but I love the roasted seaweed flavour coming out of this one.
For the second infusion, I increased the infusion time by about 1 minute. All of the flavours from the first infusion seem more subtle with an added oolong creaminess that comes out a bit. I think that I’m getting that minty-cooling feeling in my throat as the tea cools. I didn’t find it to be very apparent in the first one (I thought that I may have feeling it only because I had read about it so much). Buttery and vegetal qualities.
This tea would not likely do well past the third infusion.
Sip down. I knew I loved this one but I forgot how wonderfully aromatic it is. I don’t care if I am dangling participles or splitting my infinitives here. The point is this smells amazing and tastes just as good. Truly a wonderful cup that reminds me of why I am so obsessed with tea..
This is fabulous! A little Alishan … a little milk Oolong … all in one cup! Yum!
I do love Alishan, it’s my favorite of the Oolongs for its delicious subtle complexity. That this is also a Jin Xuan really was enticing to me. This is probably not my first Alishan that is also a Jin Xuan but it’s the first time I’ve noticed it and put it together.
A delicious, delightful Oolong. So very nice.
I have been revisiting a number of teas today, some were not as good as I remembered, some where better, this was definitely the latter. I’m picking up on wonderful spicy and zesty notes that remind me of juniper and rooibos (in a really good way, even though I’m not a big rooibos fan) in this second steep. The first was still lush, dark, and sweet. It’s the only sample from Fong Mong I didn’t use up in one sitting. Really enjoying it!
Edit: Hmm this was stored right next to a sample of Garnet Sable, wonder if it picked up the smokey, foresty, rooibos notes from that? Either way, delicious!
Nom, hot oolong tea. How I’ve missed you. The weather hasn’t cooled down so much. Only a little from the recent rainy days, but still, it’s cool enough that a cup of hot tea doesn’t feel like torture. Plus the fan blowing in my direction doesn’t hurt things.
This cup of tea has the lovely green oolong aroma that I adore. Floral and vegetal and sweet and yummy. The color of the brewed tea is very lightly green, which I’m beginning to see is a trait of Fong Mong’s green oolongs. The taste is delectable. You are hit with a round sweet floral flavor. Then you notice the green vegetal spring-like flavor as the tea moves to the middle of the tongue. On the swallow, you feel the fruitiness and the barely drying and luscious quality of the texture. Don’t know why, but green oolongs often remind me of papaya. Papaya are sweet and floral and slightly vegetal in flavor so I guess the general flavor profile matches that of a green oolong.
Thank of for the generous sample, Fong Mong Tea. This is really delicious. :)
A tasty oolong, for sure. It’s not really coming off as a milky-style oolong to me, but it’s pretty good. The first infusion was floral and fruity, reminiscent of Fong Mong’s Fruity Sijichun oolong, but I’m finding the second infusion to be comparatively better. It’s coming off smoother and less “green”, with a delicious round, fruity flavour. For the money, I’d go for this over the Fruity Sijichun simply because it re-steeps better. Wish I had compared the two side-by-side, but I haven’t been in the mood for that sort of thing lately!
Thanks again for the sample, Fong Mong Tea!
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.
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.
This is the last of my samples form Fong Mong and it is very nice has Great roasty toasty flavors with slightly sweet floral/fruityness peaches or peach blossoms and has some smokey notes to it as well all this while staying simple and not too complex, very enjoyable i must have some more of this one it reminds me of my favorite oolong so far.
Second tasting…thanks to Fong Mong Tea!
I have a new iPad…woo hoo! Bound to happen that I’d come home to Apple. My first computer was a Mac. I lived in Cupertino (Home of Apple) and worked off and on in Apple offices (not uncommon in Silicon Valley). After 4.5 years with a HP Laptop I’ve seen the light.
Yes, I have to pay for it over time…but it had to be done soon. My computer was whimpering, letting me know that a fatal crash was imminent.
My tea drinking is more like work today. I hate that!!!
In the middle of transfering ‘stuff’ from the HP to an external hard drive (for my iPad), setting up all the things I need on the iPad, erasing my personal ‘Stuff’ from my Kindle Fire to give to my granddaughter :) my tea review is going to sound aweful!
Sorry Fong Mong Tea!
Why didn’t I choose a crappy tea on a mentally challenging day? After all, my abilities are slow…really slow!
On stressful or busy days, everyone needs good tea!
Crappy tea fails to make you feel better.
Bad tea never stops you cold in your tracks and reminds you to take a second and reflect…
“Uh huh…I can do this task…I am drinking a very floral tea with a cool mint undertone that is wonderful. This is a tea I remember liking before…sweet and fruity.”
This is what I did.
I drank a really good tea on a stressful day! I drank several small steepings and smiled at the sweet floral flavor.
Then I went on with some clarity to finish more of my iPad setup.
I’m a step closer to a blog.
Thank you LiberTEAS for this sample!
For the last tea of the day, next up was this deliciously delightful Pou Chong Oolong. This mildly fermented tea is perfect with it’s mood matching light and gentle tones.
There is a certain asparagus flavor, yet something more. It reminds me of Spring Bud Green tea with it mellow grassy notes with an added floral trailing fragrance.
It is smooth enough to try cup after cup, with no lingering bitterness. The aroma is gentle in the cup, then it completely transform into a more expressive tea as it hits the middle of the tongue.
So I messed up… The original review that I posted for this tea was actually for Peony Tea’s Dong Ding Oolong (my bad). I got my dong dings mixed up like the ding dong I sometimes am. Anywho…
This is fantastic! I can really taste the difference between the charcoal baked oolong and the dong dings that I have tried that aren’t. This one really brings out some pleasant earthy tones and provides delicious smokey hints. I got a cute little teacup with a basket for my birthday (as well as a cast iron teapot, which I didn’t bring to work so have not yet tried…), and I made 7 cups with the same leaves and made myself pee 12 times today because I could not stop re-steeping this tea…
Second tasting note.
The first tasting of this Black Tea had been memorable and I do really love this type of tea. Coming back a second time is always a good idea. As I read reviews I notice that sometimes a person goes bleh the first time and yum the second and visa versa. Just like first impressions with people, you should give second chances.
I liked this tea the first time I tasted it very much. Today is another day…so here’s my second opinion:
The tea tasted malty and full of cocoa flavor as before, but this time there was something new that I hadn’t noticed during my first review.
Maybe the chocolatey cocoa and mint combined to create licorice…I have no way of knowing…but there was a definate licorice flavor in the tea that was dark and raisen like. This time I did feel a peppery astringency at the front of my tongue only.
I added cream and sweetened my cup as I do when the tea is very dark and rich, full of cocoa malt. This was my morning tea after all.
I didn’t enjoy the second tasting as much as the first time, but still think this is a high quality black tea.
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! :)