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Taiwan Pou Chong Oolong Loose Tea

Tea type
Oolong Tea
Ingredients
Oolong Tea Leaves
Flavors
Not available
Sold in
Loose Leaf
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Fong Mong Tea
Average preparation
195 °F / 90 °C 3 min, 45 sec

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12 Tasting Notes View all

From FONG MONG TEA SHOP

FONG MONG TEA-Pou Chong Oolong Tea Loose Leaf

Item: Taiwan Pou Chong Oolong (Wu Long) Tea (8~12% fermentation / 10% baking)

Pack size: 200g +/- 5% (7 oz) loose leaves in 2 vacuum sealed foil bags

Expiration: 2 years

Features:

Lightly fermented and also lightly baked, Pou Chong Oolong Tea preserves the most freshness than any other Oolong teas. Fresh tea leaves contain a large number of beneficial elements to human body. Pou Chong Oolong Tea is produced under the most original tea-making procedure, reserving the maximum and most natural fresh nutritions, without any additives, which you can absorb the most essence of the nature, and is also the finest companion to leisure life and health.

Brewing tips:

The water used to steep this tea should be about 85-90 degree Celsius. Use about 3 grams of tea leaves for about every 150c.c. of water. A steeping time of about 6 minutes is recommended with more or less time depending on the desired concentration. As a rough guide, the higher the temperature of the water or the greater the amount of leaves used, the shorter the steeping time should be. The tea leaves should uncurl for full flavor.

For the ultimate enjoyment, a traditional Chinese ceramic (pottery) teapot is recommended for loose oolong tea. The teapot should be half filled with leaves and initially steeped for 45 seconds to 1 minute with the steeping time increased by an additional 15 seconds for each successive steeping. The leaves may be steeped multiple times.

About FONG MONG TEA SHOP View company

Company description not available.

12 Tasting Notes

92
672 tasting notes

Thank you Fong Mong Tea for this Generous Sample!

This fine Oolong is baked and required a 6 minute steeping time for the type of pot I was preparing. Even dry, the leaves were fragrantly floral and held the promise of delight inside.

When ready, the liquor was very clear and light gold with a tinge of green. The scent was lilac but not strong. Somewhere there was a vegital scent peaking out.

The taste was silky with a floral presence more like a warm breeze than a bouquet of flowers. Towards the end of the floral taste I caught the scent of apple and cinnamon. There was a vegital flavor so tiny that it reminded me of having had buttered green beans for dinner then drinking tea for dessert.

I stopped to consider this tea. I waited for the tea to comment.

I was now aware again with the juicy tea suddenly becoming active. Then the tingling began. My whole mouth and my lips began to tingle and burn lightly with a tannin that had no bitterness. It was as if a rope was pulling me back to the tea and I had to drink more. I wanted the creamy sweet goodness again.

I noticed later that using a glass cup, as the tea cooled when I took a sip the tea coated the glass in a way that wine does. I’ve never noticed a tea doing that before.

Another thing I noticed with this tea is the nose effect.

Jim Marks commented on how much we taste with our nose. That might sound funny to some people, but it’s true. I think that’s what has helped me charge ahead with learning about tea’s the most. Working in 2 Wineries, I had to learn to taste with my nose and talk about levels of flavor in wine. When you do it 8 hrs a day you learn! Tea is the same.
Example:
I put my nose into this cup of Oolong and inhaled/exhaled… in and out making lots of steam. I found the scent of a trunk in an attic with pressed flowers and a little bitty hint of moth ball.
It’s a good thing to really get in and experience as much as you can with tea. Drink, smell…consider.

Azzrian

Absolutely! I agree so much with this! Oh I bet working in the winery sure was enjoyable! Envious :)

Bonnie

Lots of work too. Packing and lifting boxes. Putting labels on special orders for weddings. Stocking shelves. Shipping wine out of state. Sipping on a hot day so taste buds stay educated and then trying not to perspire while pouring and talking about wine when the bar is filled with people giggling. Then the WINE SNOBS! I was good with them though. And wine events. Parties! This was the oldest Winery in the area and an old Italian family. The other winery was Croatian, and had a cricket field right in the middle of the vinyard. They had parties too.

Bonnie

Sorry, can’t spell today!

Azzrian

Oh my so its not JUST sipping tea then! Of course I knew better than that but still sounds like a BLAST!

Bonnie

Sometimes it was a blast! I loved the interaction with people and drinking wine with them (tiny sips for me as you can imagine you don’t want to get drunk!) and comradery with other vineyards in Sonoma and Napa. If anyone is ever going to those area’s ask me for info!

Charles Thomas Draper

We taste more with our nose than we do with our mouth. Very true

Bonnie

We are lazy about it though Charles, and a nose can be developed!

Invader Zim

I think the nose thing is why my husband doesn’t care for tea, he can’t smell it as well as I can, therefore he is unable to smell/taste all the nuances.

Bonnie

Give him some Lapsang Souchong heehee!

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88
4227 tasting notes

A fantastic Pouchong. Sweet and light and crisp. I am now on my third and final cup, which is the combination of infusions five and six.

The first cup (infusions 1 and 2) was very creamy and succulent, reminding me a bit of a milky Oolong but not quite as thick… this is what I enjoy so much about Pouchong, is that it has the lightness of a green tea, with some of the delicious creamy notes of an Oolong. It brings the best of both worlds into one cup.

The second cup (infusions 3 and 4) was a bit more vegetative, offering a flavor that is somewhere between sweet grass and mild steamed vegetables that are lightly seasoned with butter. Sweet and delicious. Not quite as creamy as the first cup, a little more on the savory side this time – a bit like broth. Somewhat sharp floral tones have emerged, but they are subtle. Subtle and yet sharp. Very nice contrast.

The third cup (this cup! Infusions five and six) is slightly more floral than the first two cups were, but the floral tones are not quite as sharp as they were in the second cup. The flavors in this cup seem to be melding together, uniting, becoming smoother. Not nearly as creamy as cup number 1, but, still very enjoyable. In fact, this one might be my favorite of the three cups.

An excellent Pou Chong!

CHAroma

Great review! I love how detailed it is, explaining how you combined different infusions.

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91
484 tasting notes

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. :)

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80
6770 tasting notes

Dry – this smells like perfume.
Wet – this smells more like a cologne

The taste isn’t very heavy but it’s satisfying. There are black pepper notes and floral notes right off the bat. Underneath I can pick up on a CANNED buttered green beans type taste…and yes…there is a difference between what I taste in Canned Green Beans, Fresh, and Frozen…this seems to be more of a canned.

I think this is just fine and dandy!

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1769 tasting notes

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!

Azzrian

Oh wow this sounds really good!

Kittenna

I think I have this one!! Exciting :D

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86
2221 tasting notes

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!

Preparation
3 min, 0 sec

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84
130 tasting notes

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.

Preparation
190 °F / 87 °C 3 min, 0 sec

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109 tasting notes

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.

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

did you ever try a short steep with the Oriental Beauty?

Scott B

Not yet, I only have enough leaf for one more brew. Did you mean short steep gong-fu style or Western-style?

TeaBrat

I meant gong fu, but it might be interesting to try either way…

Scott B

Oh, I have never brewed gong-fu and honestly, I’m not sure that I’m ready to get into that at this time.

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87
86 tasting notes

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.

Preparation
190 °F / 87 °C 6 min, 0 sec

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97
44 tasting notes

Baked green apples with sugar and cinnamon. Very sweet tea, fruity. I was impressed considering the low price.

Preparation
195 °F / 90 °C 0 min, 30 sec

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