Pekoe White Hand-plucked Shan-Bai-Cha Premium Selected Taiwanese White Tea Loose leaves

Tea type
White Tea
Ingredients
White Tea, White Tea Leaves
Flavors
Flowers, Honey, Stonefruits, Yeast, Apricot, Autumn Leaf Pile, Melon, Orange Blossom, Peach, Vanilla, Wet Rocks
Sold in
Loose Leaf
Caffeine
Low
Certification
Fair Trade, Vegan
Edit tea info Last updated by Fong Mong Tea
Average preparation
190 °F / 87 °C 0 min, 45 sec 5 g 4 oz / 128 ml

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3 Tasting Notes View all

  • “Thanks to Fong Mong for this sample. I started by heating the gaiwan with 190 degree water. I usually use 190-200 for white tea as it helps bring out the sweetness of the tea. Even if it loses a...” Read full tasting note
    88
  • “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...” Read full tasting note
    95
  • “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. ...” Read full tasting note
    88

From FONG MONG TEA SHOP

Pekoe White, plucked from Taiwan’s wild camellia hybrids at the elevation of 1800 m, these young silver buds promise an amazing experience for all white tea enthusiasts.

What makes Taiwan White Tea so different are when it is harvested and how it is processed. The leaves and buds are plucked when they are still young and immature. Then they are taken to dry and the oxidation process is stopped. Because of the minimal processing of white tea, it retains a high amount of antioxidants which makes it with extremely high value.

Compared to the other types of tea, white tea has been said to contain the least amount of caffeine. This is because the young leaves have not been able to mature and when brewing using less than boiling water of only 80 degree Celsius or below for only 1-3 minutes don’t allow the caffeine to be pulled out of the leaves.

The leaves themselves have silvery white hairs on the unopened buds that give the dried tea its whitish appearance. The brewed tea liquor itself takes on a pale yellow hue. It specifically has an extraordinary floral aroma, a delicate, sweet flavor and a fruity fragrance which you, White Tea Lovers, won’t miss it out.

About FONG MONG TEA SHOP View company

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3 Tasting Notes

88
109 tasting notes

Thanks to Fong Mong for this sample. I started by heating the gaiwan with 190 degree water. I usually use 190-200 for white tea as it helps bring out the sweetness of the tea. Even if it loses a little of the floral flavors. But for this tasting I decided to go with 190 to bring out more of the floral and fruit flavors in white tea, especially since its a high elevation tea.

I decided not to rinse or wake the tea, I usually dont with white unless its well aged. First infusion I gave it about 30 seconds at 190 in a very small 75ml gaiwan. After pouring it off I smelled the lid and the aroma is intense. Floral, fruit, mostly stonefruit as well as a bit of yeast and strong honey aroma. There is a bit of grassy vegetal flavor as well, but the stonefruit and honey is much stronger. The color of the liqour is a nice pale clear honey.

Second infusion I decided to leave it just a tad longer and got almost a tiny bit of spice in the aroma this time. I cant quite put my finger on it, still honey and peach, but there is another aroma as well. Im also noticing some of the leaves have a bit of green on them as well, Im guessing that is where that slight aroma of vegetal and grass is coming from. It all adds up to a nice subtly complex tea.

Third infusion is a darker richer honey color liquor. The aroma is more intensely sweet as well, and it tastes very strongly of peach. This tea changes quite a bit with the infusions. Its very nice. Also im getting just a teeny bit tea buzzed from this tea, which is a bit unusual with white tea, but not unheard of.

Im goign to steep this out a few more times, as I think it still has some flavor left to give. This tea is very subtle and I will probably make a follow up review to this as I try to get more specific of the flavors.

Highly recommended.

Flavors: Flowers, Honey, Stonefruits, Yeast

Preparation
190 °F / 87 °C 0 min, 30 sec 3 g 3 OZ / 75 ML

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95
38 tasting notes

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

Preparation
185 °F / 85 °C 1 min, 0 sec 6 g 6 OZ / 180 ML
Fong Mong Tea

Thanks a lot for the wonderful tea review. Normally the sweet taste produced from bug bitten leaves, but this one is special. The leaves are delicate and elegant without too many processes and preserves the most natural and original flavor. The reason is the right cultivar being used.

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88
4843 tasting notes

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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