Today, I will be reviewing a white tea from Taiwan. Many thanks again to Fong Mong Tea for providing this sample. I have never had a white tea from Taiwan before, so I am quite excited for the new experience.
This white tea is first harvested from wild mountain tea bushes (Wild Shan Cha) in Nantou county (see map below) in the spring and winter seasons. The altitude of the tea garden is about 5,900 feet (1,800 meters) above sea level. The tea leaves are not bruised, rolled, or altered in any way, permitting them to naturally oxidize to light degree before being fired. The leaves are unroasted, and not shaped in any way prior to packaging, leaving them light, fluffy, crisp, and natural looking, as if they fell off the tea bush and dried on the ground.
Below are some beautiful images provided by Fong Mong Tea of the tea gardens, bushes, leaves, and the local insects that live happily among the bushes.
The photos with the butterflies and lady bug are awesome. As a weak attempt to spare myself some masculinity, I want you all to know that I play ice hockey and football regularly! And yes, I do take tea as my beverage in an insulated travel water bottle when I play! And yes, my teammates do know that I have tea in the water bottle! No, they do not make fun of me for it (usually)!
You can purchase 30 grams of this tea at the Fong Mong Tea website for USD $21.99. This price includes shipping costs.
Anyway … Let’s get to the review.
The dry leaves vary in color from light forest green to very dark (almost black) green, to light reddish brown, and some silver on the buds. There is much to appreciate about the visual qualities of this tea. Its appearance is most comparable to the more common Chinese white peony teas. The oxidation is easy to observe in the leaves, as well as the delicate handling during processing. The pluck is mostly one or two leaves and a mature bud, but there are a few with three leaves and a mature bud. The mix consists of many unbroken leaves and buds, and large fragments. There are no bare stems in the mix. The leaves are very fluffy, crisp, and delicate, breaking easily into small fragments and crumbs. The aroma is truly incredible, among one of the most attractive aromas I have ever smelled in a tea. There are scents of dried papaya, dried apricots, vanilla beans, orange blossoms, wild honey, and dried autumn leaves. It is one of the fruitiest smelling teas I have experienced. I cannot pull my nose away from the cup holding these leaves.
The dry leaves were placed in a porcelain gaiwan and infused with 185°F water for 1:00 minutes. Ten seconds were added to each subsequent infusion time.
The liquid has a bright, inviting, honey-like yellow color. The aroma again is remarkable, with scents of papaya, apricot, peach, orange blossom, vanilla, wild honey, and autumn leaves. The body is medium, with a lush, juicy, luxurious texture. The taste continues to highly impress, with the same notes of apricot, peach, papaya, orange blossom, wild honey, autumn leaves, vanilla, and a touch of wet stones for a nice mineral note. Undoubtedly the fruitiest tasting tea I have ever experienced. The aftertaste continues the fruity, floral, and light mineral notes, and lingers on the breath patiently.
The infused leaves have a blend of color including fresh, pale forest green and reddish brown. Many of the leaves are unbroken, and the remaining leaves are large fragments. They have a fairly thick, hearty texture. There is a generous portion of mature buds, and some younger buds, and no bare stems. The oxidation levels of the leaves varies greatly, a consequence of the natural and unadulterated oxidation process. I enjoyed observing these leaves so much, that I took several additional photos, included below. The aroma continues to amaze, with the sweet scents of papaya, apricot, peach, orange blosson, autumn leaves, and wild honey.
I am not sure where to even begin my concluding statements on the Taiwanese Pekoe White Tea. It was fantastic, delicious, amazing, jaw-dropping … place any of your best descriptive words here … from the dry leaves to the liquid to the wet leaves. There was no aspect of this tea that was anything less than the highest quality. With the dry leaves, I could not stop smelling them. With the liquid, I could not stop infusing the leaves and drinking that nectar. These poor leaves did not know what they were in for when they got packaged and shipped to me. With the wet leaves, I could not stop playing with them and taking photos. I think the hardest part of my day today will be eventually disposing of these leaves. I may just have to show them the highest respect, put them in a container, take them home and lay them to rest in my vegetable patch. They are too good for the trash can.
The dominantly fruity, sweet aroma and taste of this tea is beyond words. The texture of the liquid is truly luxurious. The aftertaste is beautiful, like most Taiwanese teas boast. I give a standing ovation to the tea master that created this tea. Bravo!
At the request of Fong Mong Tea, I have returned to posting reviews on Steepster. Click here to see my review of the Taiwanese Pekoe White Tea.
The sincerest thank you to Fong Mong Tea for including this sample of Pekoe White Tea! What an awesome, amazing tea experience. I hope the rest of the long weekend goes as well as my Friday morning did because of this tea. Many cheers!