FONG MONG TEA SHOP

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Recent Tasting Notes

82

Floral notes with a subtle, clear flavour. But slightly expensive.

Flavors: Floral, Flowers

Preparation
195 °F / 90 °C 3 min, 0 sec 5 g 7 OZ / 200 ML

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90

Thanks to Fong Mong for this sample.

I started by heating the yixing and giving it a quick shake in the pot. I got a slight aroma of anise, cinnamon and honey. Giving it a quick rinse to wake up the leaves I get a slightly stronger aroma, now with roasted notes, as well as toast and maybe a little cream.

Starting the first infusion I get spices, and toast, it reminds me of cinnamon toast, the roast on this is fairly light. So there is some floral green under the roasted flavors, but the spices are really intense and taking front stage, so Im having trouble picking up some of the under flavors, they might come out more strongly in the later steepings.

Second infusion Im getting much the same, but the anise is much stronger now. Also more honey flavors, and still a slight sensation of toast, as well as a delicate tingle on the tongue. Very nice tea, with good body. The tea liqour is a very light pale brown, its clearly got some roast on it, but its very subtle and light.

Third steeping the roast is much more intense now, as the leaves fully open up. The color has darkened slightly to a honey color now, the honey flavor has also gotten more intense. The liquor is also a little thicker now as well, and there is just a tiny bitter note on the finish of the tea. Im also getting a bit of straw flavor now, which is a bit unusual for an oolong. Much sweeter though, the spice flavor is also dissipating leaving more of the sweet honey flavor.

Fourth steeping , im getting the toasted flavor again, as well as a touch of anise. There is still a tiny tingle on the tongue and the caffiene in this tea is moderately high as Im feeling a slight buzz coming on. Its tasting like roasted honey, or caramel, or something like that now.. very nice, very smooth.

Im going to brew this out a few more times as it seems like a very strong steeper, I highly recommend this tea if you like light roasted oolong.

Flavors: Anise, Cinnamon, Honey, Roasted, Toast

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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88

Thanks to Fong Mong for this sample.

I started by warming the yixing and then giving the tea a quick rinse. Using 5 grams of leaf for about 90ml of water. I got a subtle spicy aroma. Then moving onto the first infusion, I brewed it pretty quickly, only about 20 seconds. I got a nice clear slightly darker yellow color, like a dark straw color. The aroma got more intense, nutmeg, allspice, peach, apricot. Tasting it the flavor matches the aroma with a very pleasant sweetness.

Second infusion was much the same, though the spice is getting slightly more intense, cinnamon now as well, its like a peach cobbler is what it really reminds me of. The sweetness now is absolutely divine as well. Its subtle and soft and very mellow, relaxing and a wonderful evening tea to wind down the day with.

Third infusion I got a little more of the nutmeg aroma now, its really peachy and nutmeg, its even got a tingle of sourness on the finish. I really recommend brewing this one in a clay pot, it really pushes those subtle spice notes out. Im not getting as much of the floral as the description says, its there but its rather subdued. I think the clay pot brings out the spice notes, the peach flavors while subduing a bit of the high floral notes.

This tea is holding up incredibly well, I expect to get at least 10 steepings from it.

Highly recommended.

Flavors: Apricot, Cinnamon, Nutmeg, Peach, Sweet

Preparation
200 °F / 93 °C 0 min, 15 sec 5 tsp 3 OZ / 90 ML

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92

Thanks to Fong Mong for the sample.

I started by brewing this in my yixing. Starting with a quick rinse I got a clear pale yellow liquor that had a strong aroma of nutmeg, apricots and peaches. I was actually a little surprised how intense the aroma was, much stronger than other Lishan’s, especially the spice. I know the yixing brings out the spice notes more intently.. but wow..

First infusion I got a slightly darker liqour with an even more intense spice aroma, nutmeg and cinnamon and maybe a teeny bit of allspice. Still getting that stonefruit aroma as well, and the flavor is floral, and stonefruits, which is what you would expect from high mountain Taiwan oolong.

Second infusion was much the same, though the apricot is coming out more strongly now including a very slightly tangy note. That spicey sweet soft flavor is just incredible… I really love the way yixing’s make high mountain oolongs really pop.

Third infusion and the color is staying consistent, a pale golden yellow color with that sweet spicy peach aroma. Its so smooth and just leaves the slightest tingle on your tongue. Its getting sweeter now and that tang is fading, but there is still a hint of it there. The tea is definitely getting sweeter as the infusions progress.

Fourth infusion and its getting harder to describe the flavor and aroma, I wish you all could taste this. Im just going to say, this is the best Lishan Ive had yet. IM going to brew this out at least 6 or so more times, its seems a very strong steeper.

Highly recommended for fans of high mountain tea.

Flavors: Apricot, Cinnamon, Nutmeg, Peach, Stonefruits

Preparation
6 tsp 3 OZ / 100 ML

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88

Thanks for the sample to Fong Mong

Lets start off with 6 grams of tea in a 100ml yixing. A quick rinse to start things off and a milky spicy buttery aroma comes off the cap when I lift it. The liquor is clear, light and very pale yellow. Pouring that over the yixing, Im actually just starting to notice a very slight patina starting to form.

First infusion I got a very slightly darker pale yellow liquor as well as a quite a bit stronger aroma. The buttery flavor of this is a little stronger now too. This is also a floral sweetness and a little spice to it, subtle and soft. The tea also has a nice body to it as well. I wish I could describe this aroma better.

Second infusion was very similiar with just a bit more spice in the second infusion, and a slightly stronger floral aspect but I cant place where its from. Sweet and stonefruits is still prominent at this stage.

Third infusion slightly more stonefruit, more clearly peaches or apricots now. Slight sourness would be the wrong word for it, but its not bitter either, but its that slight taste you get with firm apricots. Sweetness, but the spice has slipped off a bit now as well.

Fourth infusion creamy and sweet, still apricots and floral scents I still cant quite place. This tea is holding up quite well over infusions and I will probably steep it out 6 or so more times.

Highly recommended if you like Taiwan Jade tea!

Flavors: Creamy, Peach, Spicy, Stonefruits, Sweet

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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92

I enjoyed the nice smooth flora taste of this tea. It is wonderful to have upon waking up on a cold morning. I couldn’t resist having 2 cups.

Flavors: Floral

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88

Jennifer still feels that Fong Mong offers some of the BEST Oolongs out there!
Check out THIS MORNING’S Review at Sororitea Sisters
http://sororiteasisters.com/2016/08/25/fruity-sijichun-oolong-tea-fong-mong-tea/

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Very fresh sample included with my order of Oriental Beauty. Thank you!

The mouthfeel was lovely, creamy and full bodied. Rich in flavor, milky and buttery. I like more dimensions beyond butteriness, so I probably won’t order this, but I enjoyed the session I had.

Fong Mong Tea

Thank you very much for your precious tasting note.

All teas in our store are not flavored. They are originally pure and nature.

Anyone interested in this tea, sample request is also welcome.

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Beautiful leaf with almost a copper complexion to it when you turn the leaf around. Giving a smell smell to the brewing liquid I expected a honey taste as it reminded me of a oriental beauty. Unfortunately, what I thought was going to be an amazing tea ended up having the second most funky taste I’ve ever encountered. The best way I can describe it would be oversalted butter melted and then mixed into some instant tea. It was one of the hardest few steeps to get through as the leaf looked so great that I decided to continue at least 7 steeps to see if it changed… no, still really awkward tasting; though I’ve had this same experience with another gaba oolong before.

Xxxxx

Sounds like a sad face producer.

Rasseru

yeah ive heard of gaba being funky. The one I get from imperial teas of lincoln is fantastic, just tastes like honey water. Amazing stuff

cookies

Yeah, I’ve had some really savory GABA. To the point they made me feel a bit nauseous.

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100

I’m pretty excited to try this tea. Greener, floral oolongs have always held a special place in my heart. :) It smells buttery/squashy. Oh boy! I’m doing relatively short western style steeps (~2 mins each, increasing to like… forever?).

I loooove watching the tea leaves uncurl when they’re so tightly rolled like these. They always end up completely filling my little glass teapot. :D

OH. I’ve died and gone to heaven.

Flavors: Butternut Squash, Floral

Preparation
190 °F / 87 °C 2 min, 0 sec 2 tsp 14 OZ / 414 ML

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95

I almost don’t want to admit how long it took me to figure out the plastic piece across the top of the package. But I figured it’d out. I did it. All by myself, and before drinking my tea!

The dry leaves smell so strongly of cocoa! I had my mom smell them because I thought it so novel, but she couldn’t smell anything. :/ I did a short Western-style first steep, and on top of the chocolate smell is… grapes? Yes, that there be a grape smell.

Oh, it tastes just as good as it smells. How can this be? Just when I think all of my socks have been blown off… A bit vegetative/vegetal/planty taste peeking through. I totally skipped the sweetener on this one because it smelled so great I didn’t want to risk ruining it.

I wish it would cool down faster. So I can drink it faster.

Second steep called for sweetener, as it’s turned more vegetal than the first steep. Like a totally different tea. Hmmm. I wonder what I did to displease these great tea leaves?

I let the third steep cool to room temperature and the candy flavor came back. Yay! :D

Flavors: Cocoa, Grapes

Preparation
Boiling 2 min, 0 sec 2 tsp 12 OZ / 354 ML

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73

I really like this tea but it gives me a stomach ache every time I have it. Can you be allergic to Oolong while no reaction to other teas?

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One of the first loose leaf teas that I tried was Butiki’s OB. Since it closed, I have been a bit heart sick that I wouldn’t find an OB I liked as well.

Have you been in a new romantic relationship that was really promising and realized you didn’t want to talk about it with your friends like you usually would? Protective and shy in a way, not wanting to spoil the specialness with words or the reactions of an audience.

The first few times I tried this tea it felt like a flashback to when I first started dating my husband. I walked around with a secret smile and hugged this tea to myself. Figuratively. I wouldn’t want to crush the leaves.

I tasted orange blossom honey, citrus in later steeps and felt a giddiness come on as I enjoyed it. Smooth, mellow.

Sigh.

Xxxxx

Please write more! Your reviews are delightful.

Zennenn

Thank you!:)

Fong Mong Tea

Very good tasting note. Thank you very much.

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100

my yea is the best

Flavors: Apple Candy

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Backlog:

As I mention in my full-length article of this tea: http://sororiteasisters.com/2015/01/03/taiwan-gaba-oolong-tea-from-fong-mong-tea/ Of the many Oolong teas that are out there, I think that GABA Oolong teas are the one that I probably have the least amount of experience with. I’ve only tried fewer than a handful of this type of Oolong.

This is sweet and nutty with hints of spice. It has a lighter taste and texture than what I would normally experience from an Oolong. It’s not as creamy as Oolong teas often are.

Later infusions were stronger tasting, with a well developed roasty, toasty sort of flavor that I enjoyed. Subtle notes of peach began to emerge and develop. My last infusion had a really pleasant development of the peach note.

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Backlog:

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/

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88

Backlog:

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/

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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
Fong Mong Tea

Dear Jiang Luo,

Thank you very much for your wonderful tea review for Taiwan GABA Tea. The reason why we contain many twigs because they contain the most enzyme. For the healthy purpose, we keep the most twigs for our tea consumers.

Any more details please go to https://www.fong-mong-tea.com/.

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