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

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!

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!

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/