jLteaco (fongmongtea)

Thanks to Fong Mong for this sample. Up for tasting today is Gaoshanchi Taiwan Fushoushan High Mt Oolong. I dont think Im going to try to pronounce that one. I started by heating my green oolong clay pot. With just under 200 degree water, putting the leaves in and giving it a little shake. I got a nice floral, peach, stonefruit and honey aroma from it.

I decided to skip the rinse on this one, Im going to steep this out a bunch of times anyway, so Im not worried about the leaves fully opening on the first steep. Giving this about a 30 second steep. The liqour is light pale, very light, even for a high mountain oolong. The aroma is hard to describe as its floral, and not strong like roses, but subtle. Also honey, cinnamon, white grapes and stonefruits. Its also quite sweet when I sipped it. The aroma and flavor is quite ephemeral on this tea.

Second steeping the aroma changed slightly, as its now nutmeg, apricot, and still white grapes. There is a teeny pleasant sournote in there, but with white grape and apricot that does make sense. The nutmeg aroma surprised me a bit as that doesnt come up often on rolled oolong. But its very nice, this is one of the more complex tea’s Ive tasted. Its a bit hard to pin down the exact flavors.

Third steeping is slightly more sweet. White grapes is very prominent as well as honey. The aroma is so ephemeral that it almost seems to be changing as Im walking sipping it. THis really shows its high mountain bona fides.

Im going to brew this out a few more times, but I might like this one better than their Alishan tea.

Highly Recomended

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.

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!

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/

I love many of these rare high mountain oolongs. This one falls right in there with the rest as a solid tea, but I do get a sort of off aftertaste.

Today we have up Pou Chong Oolong from Fong mong, thanks to them for this sample.

I started by heating the yixing and then adding in 6 grams of leaf. Using 200 water, I decided to skip the rinse for this as Im doing a longer steep about 45 seconds on this to bring out the intense aroma. I got a clear pale yellow liquor that smelled of an aroma of maple syrup, honey and cinnamon. Tasting it , I also got a floral taste as well as lingering sweetness. I really need to try this someday at breakfast. Its softly flavored but intense in the aroma.

The second steep is very similar with just a slightly darker liquor this time. Also the sweetness seems a bit more prevalent, though there is still a general note of spices, Im still going to stick with naming it cinnamon but it could be allspice. This tea makes a very nice last morning or early afternoon tea, but I can imagine it going well with breakfast.

Third steep the aroma is much more pronounced in the floral area, Im not really good at placing floral aroma’s. So I will just leave it at this. There is a very slight astringency on the back end now as well, not disruptive to the flavor at all, but it is there. It might actually be a little better like this as it feels more complex and full now.

This is an excellent tea I plan to brew out a bunch more times.

Highly recommended.

Thanks to Fong Mong for this sample.

I started this one by heating the yixing and giving the tea leaves a quick rinse. I picked up an aroma of spice, floral and fruit. There is also a slightly honey aroma in there as well. After giving it a quick rinse it was time to proceed with the steepings.

First steeping is rather pale golden straw color liquor. Giving it a quick sip, I got a slightly stronger spice aroma and taste, more anise and cinamon now. I also got some peach and stonefruit, as well as floral taste I cant quite put my finger on. Also its quite sweet with a nice honey aftertaste.

Second steep the liquor got slightly darker as well as getting more stonefruit now. The spice taste isnt quite as intense now as it was in the first steep. I believe the yixing I brew it in intensifies the spice aroma. Which I do happen to like. It is also a bit more floral at this point, but I cant quite put a name to it.

Third steeping is about the same color, but there is a slight grass or vegetal aroma now entering into the picture, the aftertaste is all sweet and honey still.

I feel this tea will brew out for at least 8 times based on this assesment and I plan to enjoy every one of them. This is a very fine tea,

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

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.

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.

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.

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!

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/

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.

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.

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

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?

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.

my yea is the best

nice