For my first tasting of this tea, I used a teapot method with 1.5g of tea per 8oz of water, and hot water brought to a boil and then cooled. Fong Mong Tea recommends a temperature of 60-70C. The liquor takes a light honey yellow hue. Giving it three minutes to infuse, I found the first cup was more flavourful than expected, with a harmony between savoury and sweet notes and a sweet fruity grape flavour. The mouthfeel was smooth with just the slightest amount of astringency.
When I used the flash steeping method, I soon discovered I like longer steeps better with this tea. Shorter steep times give more delicate flavour and is still very enjoyable, but I preferred the full flavour of the longer steep. I did do seven infusions with flash steeping, starting with a 20-second infusion and adding 10 to 15 seconds with each following infusion. Going forward I’d also use 3g of tea instead of 1.5g – the flavour is excellent and having double the flavour would just be that much better!
Flavors: Grapes, Honey, Umami, Vanilla
