jLteaco (fongmongtea)

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/

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/

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

I’m ashamed to say, I’ve had this tea for a long time and am only opening it now. The moment I smelled this though, I knew I would love it. Such a lovely toasted grain and honey aroma! Or like nectar heavy flowers. I can’t believe this tea isn’t actually full of honey and flowers!
Mmm ambrosia. I don’t think I’ve ever had an oriental beauty I liked so well.
I need to scrub off this chocolate lip balm before sipping next time though. :)

Happy Monday everyone!

Backlog:

A really lovely LiShan. Silky, sweet, creamy, and luxurious to sip. I feel as though I’m indulging when I’m drinking a tea like this. It’s so good.

Please read my full-length review for details on each cup (I managed 10 infusions from one measurement of leaves!): http://sororiteasisters.com/2014/06/26/lishan-high-mountain-oolong-tea-from-fong-mong-tea/

A really remarkable tea.

Backlog:

An excellent LiShan oolong. I’ve really been very happy with all of the teas that I’ve tried from Fong Mong. This has a wonderful flavor: sweet with a delicious creamy tone. Flowery and I can taste notes of apple, with vegetative tones that reveal themselves in later infusions. The later infusions also reveal some spice tones.

A really, really good Oolong.

Here’s my full-length review: http://sororiteasisters.com/2013/09/20/taiwan-lishan-high-mountain-oolong-wulong-tea-fong-mong-tea/

Leaf: 6 gr
Porcelain teapot 180 ml
Temperature: 95C
Infusions: Rinse – 30s – 45s – 65s – 90s – 120s – 180s

Dry leaf – The leaf is unevenly and spontaneously curled with brown tones that remind of the withered autumn leaves. Some long and woodsy stems catch the attention of the eye. In this heap I sniffed subtle notes of flowers and something close to cocoa.

Wet leaf – Wet leaf bears a darker shade of red clay, reminding more of Sun Moon Lake black tea than the Oolong. Leaves are pretty much intact and almost leathery. Final sniff reveals mild notes of apples and cocoa.

Infusion I (30s) – Bright amber tone with rich aromas of baked apple, vanilla and cocoa on the surface. It sits easy in the mouth with the freshness that leans toward fruity acidity type and ends up in a mild sweetness in the throat. After a few sips in the middle of the smoothness is revealed with flowery and honey notes develop with additional sips.

Infusion II (45s) – Aside from the notes that followed from the first steep there’s a certain bake-y touch present in the cup. The mouthfeel is a bit fuller, sweeter and notes more pronounced notes of honey and smoothness. As the liquor cools an interesting development occurs as there’s even more smoothness in the mouth that moves in the front and give even a sticky sensation on lips. Immediately after swallowing notes of apple pits and vanilla came to presence and mingle with other elements, allowing to be savored for a long time.

Infusion III (65s) – Pronounced fruity touch of freshness and acidity like followed from the previous infusion.

Infusion IV (90s) – The fourth infusion came to be unexpected and quite a surprise as it balanced between the first and second infusion.

Infusion V (120s) – Prominent freshness, starting to notice a decline in taste and aroma.

Infusion VI (180s) – Liquor goes further into decline with some accent to long lasting silky smoothness on the tongue.

Backlog:

Here’s my full-length review: http://sororiteasisters.com/2013/08/13/taiwan-four-seasons-fruity-sijichun-oolong-tea-from-fong-mong-tea/

These are some of the smallest Oolong pellets that I’ve ever seen, they look much more like gunpowder than a typical Oolong. The aroma is more floral than fruity which surprised me a little bit given the name of the tea.

A nice apple-like flavor to this, with floral notes and hints of a grassy like flavor. A really good Four Seasons Oolong. Please see my review (link above) for details on each cup/infusion.

YUM YUM YUM! This tea was perfect this time! Plus it stays flavorful even after repeatedly re-soaking it (in my new Japanese thermos, yay!). It even gets a creamy texture, almost of the condensed milk variety, that slides down my throat smoothly. Definitely helped with a sore throat. Unfortunately I’m running out, so I might have to restock it soon.

Still amazing, even when over-steeped. Nice and smooth finish with a very golden, almost Kona coffee-ish undertone. The flavor lasts, too, even after two re-soaks.

My go-to Oolong since I received it as a gift from my auntie.

Thanks to Fong Mong for this free sample. It’s been ages since I have cold brewed an oolong but I decided to do that last night. This definitely seems to have a roasted, slightly nutty flavor in addition to the nice vegetal quality I am getting. I won’t rate this since I never got to try it hot, but it’s good this way.

Now off to the farmer’s market for some vegetables!

Well I got the job and now the only problem is I didn’t realize by mid-October she meant starting two days next week. Ummm. Because I have been zoned out all day (it’s amazing I actually got myself to the mall) I didn’t even think to say anything about the wedding I have to go to in 2 weeks…and now she’s on vacation. Well. I guess I’ll say something Tuesday? I am finding it incredibly hard to be excited because of how horrible I constantly feel and I’m starting to question if it’s even just ragweed.

So my mom was all like oh get yourself a beer or a nice cup of tea. I was just like oh god not drinking right now. I instead got myself another nap and now I’m going to see how long I can stay awake and drink a nice tea. I’ve been holding onto these samples to have them when I feel like I can devote time to them.

I can’t smell very well though. Of course. I put the entire 6g into my yixing pot and rinsed the leaves first, then steeped for 20 seconds.

I don’t know if that is too short or what, but this is more like a sweet garden of flowers dipped in mineral water and cream. And I really hate that I decided to drink this because I don’t think my tastebuds are going to do it justice.

Okay, gave up on that steep and am trying one for 45 seconds. It has much more color to it. Now we have butter and a mouthful of gardenias for sure. It is so velvety too.

Free sample provided by FONG MONG Tea

I must apologize for taking so long to get this review done. I had tried this once before and got distracted. All would have been well except that I accidentally deleted my tasting notes. So, fresh tasting today.

Dry leaves are mostly olive green with a couple of medium brown leaves and a smattering of light yellowish green leaves/tips. Leaves are twisted and are of various lengths-I would say most are medium long, but some are quite short. Dry aroma is a typical floral that you get with green oolongs. I can definitely see describing it as somewhat perfume-y.

The brewed leaf aroma is similar but more subdued. Liquor is transparent and very pale with much more yellow than green. The flavor is very smooth and somewhat sweet. I detect mainly floral and some vegetal notes. This is definitely a high quality tea. If you like Pou Chong Oolong, you will probably enjoy this tea.

I’d like to thank FONG MONG TEA again for the free samples. My favorites would have to be Sun Moon Lake Black and the Top Grade Oriental Beauty.

Next up-I received some more generous samples from Teavivre and will be reviewing them in the coming days.

The first tea to go into my yixing pot! I’d been saving my samples from Fong Mong Tea until I got one. Here it is! https://sphotos-b.xx.fbcdn.net/hphotos-ash4/315454_3587175127038_22846941_n.jpg It’s not even the one I ordered but that’s okay, I like this one better than that one!

I put the entire sample in, aiming for 1g of tea to 1 oz of water. Steeped it for about 40 seconds. This first steep is light but so sweet. It almost reminds me of a milk oolong. Very creamy, and just really really sweet.

Second steep! Now that the leaves are opening up a lot the volume is right where I want it. I’m pouring into a 6 oz cup and now it’s perfect. The liquor looks like I’m steeping a green tea rather than an oolong.

The second steep is very floral and also very green. I’m getting pepper, really reminiscent of pink peppercorns. The third steep is very similar, with a bit less of the pepper. It makes for a really intriguing combination with the floral flavors, that’s for sure.

More to come, it’s time to stop procrastinating on a paper for at least 20 minutes!

This is tied with the Pou Chong for favorite sample from Fong Mong Tea!. Thank you, Fong Mong!

I made this gong fu style this morning. A quick rinse, maybe five seconds, released buttery aromas, and the scent of sweet green veggies.

I kept the steeps fairly short and made five so far, tasting a sip in my tiny cup as I first poured it, then adding the remaining tea in the pitcher to my tetsubin to meld each steep together so that I will have an impression of the flavor western style as well.

The liquor is a soft golden color. The aroma is buttery sweet greens, and there is a slight astringency, not unpleasant and quite possibly due to my steeping. This is excellent and very enjoyable.

There is a sweet fruit flavor that rises in the throat after drinking this. Delicious!

Thank you again for the opportunity to sample your tea, Fong Mong Teas!

Thank you FONG MONG TEA for this free sample

Wow-this doesn’t taste like any kind of oolong I’ve ever had! In fact, if you had given me a blind taste test, I could not identify this tea-or even hazard a guess. I might guess an herbal tea. I’ve never had an Oriental Beauty tea before, so I had no idea what to expect here.

The leaves are large and twisted with colors of chocolate brown and rust contrasted sharply by chalky white tips. The dry leaf aroma is a rather generic, mild black tea scent.

The brewed leaf aroma smells much like grapefruit. Liquor is a deep amber hue. Flavor is very unusual and unique. This does not “remind” me of any kind of tea I’ve ever had. I taste notes of grapefruit, apple, and vinegar (apple cider vinegar?). I also taste some sort of woody type spice.

This is all very interesting. Let me try another steep or two to think about the number rating.

This is a sample from Fong Mong Tea provided free for review. Thank you!

I appreciate that Fong Mong Tea has respect for their product and considers it worth protecting. The tea arrives in a small, vacuum sealed pouch with an oxygen absorber to keep the tea fresh.

I steeped this one for the full six minutes as suggested by the company. Even with the long steep time, the tea was not bitter or astringent. It is not strongly floral or fruity, though there are hints of both, and it certainly isn’t a roasty oolong. I think that a lightly sweet, vegetal broth flavor is the best way I can describe this.

This is so light that I am sorry I didn’t wait until I had time to do multiple gong fu steepings. Instead, I made this Western style, using the 6 grams of tea in about 12 ounces of water and resteeping once so far. I plan to resteep once more.

For my personal tastes, I definitely prefer the Taiwan Pou Chong I tried yesterday.

Thank you, Fong Mong, for the opportunity to try your teas!

Wowzer, this is good! The aroma when I opened the pouch was fantastic – my first thought was light lime, but I agree with the person who said green apples. Yes, there is that cinnamon note someone noted. I would like to make an ointment of the scent of this tea and rub it under my nose. It isn’t heavy or overbearing at all, it is just really, really, lovely.

Thank you so much, Fong Mong Tea, for the opportunity to try this tea! No one has exaggerated its merits!

I am enjoying this iced today, no sugar, nothing added. This is a bit light to pair with food (for me) but it is very refreshing as a cool down in this hot weather. It has a very pleasant aftertaste. I tried it both at room temperature and with ice in, and both were nice. It is hot enough outside now that I really want ice in it!

Thank you, Fong Mong Tea!

This is a sample I received from Fong Mong Tea.

Of all the teas I have seen being sampled from Fong Mong, this was the one I was most excited about. Ruby #18 from A Southern Season was the first “expensive” tea I ever bought, one of the first I enjoyed without additives, the first that resteeped really well for me, and when Paul M Tracy sent me Black Ruby I was stunned by the rich, dark, raisiny flavor.

It is amazing to steep a black tea for 5 minutes and then pour a yellow liquor into your cup! This is such a unique tea. I think this one has more flavor than the one from SS, and remember I really love that one! This will likely be a replacement for it, as it is quite good.

This tastes more like an oolong than a black to me, and it is at once malty, fruity, sweet, and vegetal, light, yet having presence. Everyone should get to try a Taiwan Ruby tea!

Thank you, Fong Mong Tea, for the opportunity to try this delightful tea!