This week I am going to review two oolong teas from Fong Mong Tea. First one, Mi Xiang Organic Oolong Tea, is a bug-bitten, mildly roasted traditional style oolong tea. The second one, Qingxiang High Mountain Oolong Tea, is a greener high mountain oolong coming from Lishan mountain in central Taiwan.
While dry leaves of Mi Xiang are composed of tightly rolled rather dark green leaves, the leaves of Qingxiang are composed of lighter, brighter tea leaves which is quite a characteristic of Taiwanese High Mountain Oolongs. The smell of Qingxiang is more floral and milky whereas Mi Xiang has a nutty, roasted smell.
They both cupped out a liquor with great clarity. The liquor of Mi Xiang has a color of the orangish yellow liquor. The taste has nutty and fruity tones. The mouthfeel is slightly thick and velvety. It’s got honey-like sweetness with almost no astringency. The aftertaste was rather persistent and left a nice refreshing feeling in the mouth.
On the other hand, Qingxiang produced light green liquor. The taste is quite floral and light compared to Mi Xiang which is quite expected of any nice quality High Mountain Oolongs. It’s quite soft and mellow on the palate with almost no thickness. It’s sweeter than Mi Xiang but had a less persistent aftertaste.
Overall, both teas are great representations of Taiwanese Oolongs. If you’re more into roasted Oolongs like me, you would like to go for Mi Xiang; whereas if you lean more on the greener side then you should go for Qingxiang.