22 Tasting Notes
The liquid has a pale, light yellow-green color. The aroma has scents of fresh grass, sweet corn, wild flowers, peas, and a touch of brown sugar. The body is medium, with a silky, refreshing texture. There is a medium level of astringency, and no bitterness. The taste has notes of fresh grass, sweet corn, wild flowers, peas, and a touch of lemon. The aftertaste starts off grassy, and evolves into an impressive, lasting flowery essence. This flowery essence is truly remarkable.
Flavors: Cut grass, Flowers, Kettle Corn, Lemon, Peas
The liquid has a pale, light yellow-green color. The aroma has scents of brown sugar, peaches, and lighter scents of honey, Ceylon cinnamon, and sweet cream. The body is medium, with a refreshing, clean texture. There is no astringency or bitterness. The taste has notes of brown sugar, peaches, floral honey, and lighter notes of Ceylon cinnamon and sweet cream. The aftertaste carries the sweet floral notes, and leaves an impressive lasting floral essence on the breath.
Flavors: Brown Sugar, Cinnamon, Fruit Tree Flowers, Honey, Peach
The liquid has a bright, light yellow color. The aroma has scents of stewed apples and pears, orchids, brown sugar, and touches of Ceylon cinnamon and floral honey. The body is light-medium, with a honey-like texture. There is no trace of bitterness, and just a touch of astringency. The taste has notes of stewed apples and pears, floral honey, orchids, and lighter notes of brown sugar and Ceylon cinnamon. The aftertaste is incredible, carrying the fruit and honey notes, then evolving into an excellent orchid essence left on the breath.
Flavors: Apple, Brown Sugar, Cinnamon, Honey, Orchids, Pear
I have tasted many white teas over the years, and this tea has instantly claimed a spot in the top three. Incredibly fruity, sweet, and floral, with a touch of earthiness and mineral. A medium body with a lush, juicy, luxurious feel and a lasting fruity, floral aftertaste. Seriously incredible. Well done, Fong Mong Tea! The full review will be available shortly at https://teajourneyman.wordpress.com/ . Cheers!
Flavors: Apricot, Autumn Leaf Pile, Honey, Melon, Orange Blossom, Peach, Vanilla, Wet Rocks
The Zhu Lu Alishan High Mountain Oolong Tea is a pleasant, standard, everyday quality Taiwanese oolong. It has the classic floral and sweet characters in the aroma and taste that Taiwanese oolongs are known for. The number of quality infusions from this tea were very respectable. Check out my full review at https://teajourneyman.wordpress.com/
Flavors: Cream, Fruit Tree Flowers, Honey, Peach
The dry leaves have a uniform faded black color, with the small stems having a copper color. There are a few stems in the mix. The leaves are mostly medium sized fragments, and are neatly rolled. There are maybe two or three very small golden tips, but they appear to be tip fragments. The leaves break cleanly, with very little crumbling. The aroma has scents of raw cacao, earth, leather, and valley flowers. The aroma was definitely intriguing, and I will be interested to reopen the sample pack to see if I pick up the same scents.
The first infusion produced a liquor with a bright golden orange color, perfectly clear and transparent. The aroma has scents of caramel, light wood, dandelion, and black pepper. The body is medium-full, with a lively texture, and immediately sends a surge of energy through the body. The taste has notes of caramel, daisy, light rose, light wood, and light lemon. There is a nice and moderate astringency. The aftertaste is sweet and slightly lemony.
This FOP Supreme Black Tea is a nicely balanced black tea, providing a sweet, floral, and woodsy aroma and taste, which compliments the moderate astringency very well. There is no need to add lemon to this tea, as it has a natural lemony character at the back of the tongue and persists through the aftertaste. Although milk is not necessary with the 3:00 minute infusion time, adding another minute will produce a strong enough tea that a splash of milk will compliment quite nicely. This tea gave a boost of energy and awareness literally from the first sip, and makes for a great morning to early afternoon tea. The second infusion is lighter overall, but is quite refreshing. If you like Ceylon tea, give the teas of Craigmore Plantations a try. They are different, yet provide the same lively mouth feel. This would also make a great cold brew, or would be very refreshing iced.
Flavors: Caramel, Clove, Dandelion, Lemon, Wood
The dry leaves have a light yellowish-green color, with delicate downy-like hairs covering them. The leaves have the typical sickle shape. The pluck is one fine leaf and unopened bud. The buds are fairly short and slender, with the average bud measuring 0.5 to 0.75 inches (12 – 19 mm). There leaves have a smooth, soft texture. Most buds are whole and unbroken. The aroma of the leaves is quite unique, with scents of cocoa, sweet hay, and light dried fruit.
The first infusion produced a liquor with a light pale golden-yellow color, clear and transparent. The aroma has scents of flowers, sweet hay, and light spice. The body is light-medium, with a gentle texture. The taste is fairly delicate, and has notes of flowers, sweet hay, and light spice. The aftertaste has hay and floral notes, and there seems to be slight touch of cocoa that develops.
Flavors: Cocoa, Flowers, Hay, Spices
The dry leaves have a range of colors from light green to reddish brown to black. The leaves are all small to medium sized fragments. There are some bare stems in the mix. The leaves are rolled. There are a few silver tips in the mix. The aroma is quite sweet, with scents of muscat grapes, cocoa, and roses.
The infusion produced a liquor with a bright golden color with an orange tint, clear and transparent. There were some fine particles. The aroma had scents of muscat grapes, roses, and light wood. The body is medium, with a lively and clean texture, and an uplifting energy. The taste had notes of muscat grapes, roses, light wood, and light spice. The aftertaste is floral, and a flowery essence is left on the breath.
Flavors: Cherry Wood, Muscatel, Rose, Spices
A semi-ball oolong from the Lam Dong province of Vietnam. On the lighter side of the oxidation scale. The dry leaves have dominant scents of brown sugar and cinnamon. The liquor has a bright color, a medium body, and a creamy, velvety texture. The aroma and taste combine light brown sugar, light sweet cream, light floral, light citrus, and very light green vegetable notes. The leaves provided four infusions, and time permitting could have provided at least one to two additional infusions.
Overall, a respectable oolong tea, but not quite at the level of Taiwan, China, or even Thailand. Definitely worth a try, if for no other reason than to experience the quality of oolong teas that come from Vietnam.
Flavors: Brown Sugar, Citrus, Cream, Floral
This well known style of wulong tea from the Wu Yi Mountains appears similar to a more commonly known Da Hong Pao (Big Red Robe) Wulong. However, the Rou Gui is quite different. The difference starts in the tea bush cultivar itself, as Rou Gui is not just the finished tea product, but also the name of the tea bush cultivar. Due to the aroma and taste notes of cinnamon or cassia bark, the name Rue Gui was given to the tea bush cultivar. There is no cinnamon or other flavorings or spices add to these tea leaves.
The color of the liquor is initially a rather dark shade of reddish-brown. The aroma has easily recognizable scents of cinnamon or cassia bark, along with a light molasses hint. The body is medium, and the texture is quite silky. The taste also has notes of cinnamon or cassia bark, very light molasses, and a light floral undertone. The aftertaste is initially sweet, and slowly morphs into a flowery essence.
I got four solid infusions out of the leaves. The second through fourth infusions began developing a mineral note in the taste, which balanced quite nicely with the other tastes.
Can I call this an instant favorite? No, probably not, but it is certainly an enjoyable and respectable tea. If you enjoy Da Hong Pao Wulong, give a good quality Rou Gui a try. I think you will find some of the qualities that you like in the Da Hong Pao, combined with some different tastes and aromas.
Flavors: Bark, Cinnamon, Floral, Mineral, Molasses