Mi Xiang Taiwan Organic (Bug Bitten) Oolong Tea

Tea type
Oolong Tea
Oolong, Oolong Tea, Oolong Tea Leaves
Char, Floral, Grain, Honey, Mineral, Nutty, Peach, Roasted, Stonefruit, Walnut, Wood, Nuts, Oats
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Loose Leaf
Fair Trade, Organic, Vegan
Edit tea info Last updated by jLteaco
Average preparation
195 °F / 90 °C 2 min, 45 sec 4 g 4 oz / 109 ml

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From jLteaco (fongmongtea)

Mi Xiang Oolong, growing from organic natural ecological management tea plantation, with intentional nonintervention, being bitten by destructive insects (bugs), coordinating traditional Taiwanese heavy-fermented skill of tea-making, the natural tea leaves increase their individual flavor. The liquor it produces with bright amber hue, containing a light honey sweet, is the super enjoyment best close to the Nature.

Brewing tips:

The water used to steep this tea should be about 90-95 degree Celsius. Use about 3 grams of tea leaves for about every 150 c.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 clay 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.

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12 Tasting Notes

111 tasting notes

I would like to thank Fong Mong Tea for this delicious sample. I knew I was in for a treat when I smelled the dry leaf aroma. It was FAN-TAS-TIC! This High Mountain Oolong has a deeper roasted aroma, which is exactly what I was looking for. :)) The wet leaves smelled even more A M A Z I N G! The aromas ranged from a roasted quality, stoned fruit, and flowers [like lilacs…….or possibly closer to orchids]. The cup is a yellow-orange color, and I didn’t smell much aroma from the cup-perhaps my sinuses were misbehaving. :(( The main flavors seemed to be lightly roasty, with a decent peach aspect, that was smooth and delicious on my palate!

My second cup was steeped the same as the first cup. The wet leaves smelled even more intense as the aroma seemingly filled the room! All the aromas intensified, but the aroma was sweeter-like that of a sweet ripe watermelon. This additional aroma was not pervasive, but coexisted harmoniously with the other aromas. The flavors were stronger as well. I experienced what I believe to be a mineral quality in the flavor, along with a stronger peach flavor, which balanced quite nicely as each coated my tongue. This was the best cup and a very satisfying, juicy cup. :))

The third cup exhibited less roasted and more fruity/floral aromas, which were still impressive. The cup flavors were less mineral and peachy, but still smooth and delicious, with good, milder stone fruit flavor and minerality [1.5 minutes at 195F].

The last cup sill possessed decent wet leaf aroma, which was quite surprising. After soaking these babies [tea leaves] until they begged for mercy, I was greeted with a light peachy flavor and a light astringency on the back of my palate [6-7 minutes at 212F].

This is the third of four samples from Fong Mong Tea, and the best tea experience from them so far. I really enjoyed the deeper roasted quality of this Oolong tea, with the balance of the stone fruits and flowers too [the flowery aspect was mostly noticeable in the wet leaf aroma].

It was 8 years ago today we said goodbye to my Grandpa [Paps]. I am so grateful his spirit, the memories, and all that he taught me lives on. I am thankful that he gave me a greater appreciation for tea, and a greater appreciation for the music he (WE) loved and shared! :)) Here is his favorite song if you wish to listen:

D. Ellington-Caravan http://www.youtube.com/watch?v=VTzZKtnTnqI

Anything by Glenn Miller-his favorite, String of Pearls:


And of course Frank Sinatra:



Originally Cupped & Reviewed: Friday, June 29, 2012.

180 °F / 82 °C 1 min, 0 sec

sounds like a delightful oolong… and your grandpa had great taste in music! The gift of knowledge passed on to you is precious, I see you cherish his memory as you should :-) grand parents are so important in one’s life…. I am thankful to still have my grandma around…


Lovely! I hope my grandchildren will remember me as fondly!


sounds lovely!


Wow everyone is drinking Fong Mong today!


Glad your first experience with this turned out better than mine.


I can’t remember offhand KS, did you oversteep it??

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6768 tasting notes

This is a bit charcoally and a bit woodsy as well as sweet especially when it cools. It’s full and mineral-packed or so it seems. There is a pleasant graininess to it, too!

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807 tasting notes

Wonderful salted rock mineral flavor! Toast-y darker roast.
Full review on http://sororiteasisters.com/ on the 14th.

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1719 tasting notes

This tea served as a reminder to pay attention to what I am doing. Even if you are paying attention, if you don’t like the results try something different. I used boiling water and a 3 minute steep with this yesterday. It was gross. There were some floral notes and some roasted but then there was this whole other thing going on that was sour and a bit like gym socks meets pool chemicals.

Today I decided to use just steaming water and a two minute steep. The sip is a bit mineral tasting and milky up front which gives way roasted notes late in the sip. The aftertaste is floral leaving a cooling sensation on the breath. The overall taste is a bit thin but otherwise nice. As this cools the smoky roasted taste comes out more and fattens up the flavor. Now it is good.

The second cup with steaming water and three minute steep is the best cup yet. It is like toasted rice along with a floral taste that reminds me of the rind of watermelon. This tea, while not my favorite of the samples, was pretty good once I adjusted how I prepared it.

This was the last sample to open that I received from Fong Mong Tea. Thank you for sending these samples my way. I am now a bit more educated in Taiwan teas – and I like them

Will Work For Tea

Gym socks and pool chemicals?! Those are two items that I’d never think of to put in the same sentence. lol

At least you had a second chance to give the tea a fair shake. :)


You should try putting them in your mouth at the same time :) I was almost afraid to try again. Glad I did.

Will Work For Tea

ROFL!!! You’re too funny!


Thank you, thank you. I’ll be here all week.


Haha that is an awesome description of flavor, sir!

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4843 tasting notes

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!


I haven’t heard much from this company since they first showed up on Steepster offering samples. Are they still around?


They still have a shop on eBay… although I haven’t heard anything from them lately.


We have a store on Facebook, too. Welcome to our stores, with any questions, please email us.


Not only on eBay, we have our web store for many years till now.

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557 tasting notes

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.

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13 tasting notes

The leaves are dark green and tightly curled. They have a subtle smell of smoke. Steeped leaves uncurl but not to the fullest. Liquid is of intense amber colour. The smell is again subtly smoked with flowery hints. The taste is mild, there is not much bitterness. There is a light floral aftertaste and a little bit od astringency. This is a simple Oolong on the black tea side, but still pretty mild.

195 °F / 90 °C 6 min, 0 sec

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1234 tasting notes

Almost reminds me of a genmaicha in a certain ricey sense. That dry leaf smell is incredible. Slightly mineral, roasty, toasty notes that show superb craftsmanship by the tea maker. Some of the notes make me think of taiyaki or hojicha. I could sit here and smell this all day. But I’d rather drink it. Very mineral initial aroma. 10-second steep si sweet, mineral. It’s so good. Making my mouth water as I’m drinking it. Color is light amber to slightly darker amber. Depending of course on how long it’s in the Yixing pot. The second steep is even more amazing. I let it go longer than I meant but it’s still so sweet. Mineral sweet. Clean feel on the palate.

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414 tasting notes

As I was digging through Tea Mountain (a.k.a. what used to be the bottom of my closet), I unearthed a few more teas that Fong Mong had sent me to review in the winter of 2018. Thanks for the samples, and I apologize for taking so long to get to them.

As my previous reviews have made clear, bug-bitten teas are my jam, so I was eager to try this roasted version. I steeped 6 g of leaf in a 120 ml teapot at 195F for 25, 20, 25, 30, 30, 30, 45, 60, 90, 120, and 240 seconds.

Dry, the dark green leaves smell like roast, honey, and faint florals. In the first steep, the roast is surprisingly subtle, and honey, floral, grain, and stonefruit notes are present. If I didn’t know better, I’d say this was a Dong Ding. The honey, peachy, and roasted grain notes become even clearer in the next couple steeps, as does a drying sensation in the mouth. There are also hints of nuts, wood, minerals, and char.

By steep five, the honey starts to fade into the background and the Dong Ding-like nuttiness and roast take over. Later steeps are full of minerals, walnut, and roast, but are still sweet and enjoyable.

I loved the honey, nutty, and stonefruit flavours in this tea, although I wish the fruit had stuck around a bit longer. The roast was a little strong for my liking, but it was never overpowering. This is a solid, comforting tea that I’m glad I was able to try.

Flavors: Char, Floral, Grain, Honey, Mineral, Nutty, Peach, Roasted, Stonefruit, Walnut, Wood

195 °F / 90 °C 6 g 4 OZ / 120 ML

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25 tasting notes

My first impression of the dry leaf was that it smelled similar to a Wuyi oolong. Once infused though, the differences shone through. Still similar, but with a layer of honey sweetness to go with the woody roasted goodness. Yum! Started with 2g of leaf per 45ml of water, increasing as the leaves opened up.

190 °F / 87 °C 0 min, 30 sec 2 g 2 OZ / 45 ML

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