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A sweet, slightly vegetal smell from the steeped leaves. A nice honey liquor, with a honey aroma coming from the cup. That works really well for me! The liquor is thin, clean tasting, sweet and woody, slightly vegetal, slightly honey, a little bitter, a little astringent. It holds up well I think. The sweetness leaves a nice slightly numb tongue. The aroma is always 50/50 honey/plants, with the astringency always tugging your tongue back. Its a nice balance. As the cup cools it dips into deeper territory, with a slight hint of nuts. not sure which, but it was there.
All in all, a very nice first flush Darjeeling.
Flavors: Astringent, Honey, Nuts, Plants, Sweet, Wood
There aren’t many days in the year when I wake up and crave shu, but today is definitely one. My choice of tea this morning was completely obvious, but I decided to go for a new-to-me Pu-erh rather than an old familiar favourite.
Read my full review here: http://sororiteasisters.com/2015/10/29/canton-mini-tuo-cha-cooked-pu-erh-canton-tea-co/
Dragon Well has become, to my surprise, one of my favourite green tea varieties. I used to think I didn’t like green tea, but I’ve been persuaded over time by some those I’ve been fortunate enough to have tried.
Read my full review here: http://sororiteasisters.com/2015/10/17/organic-dragon-well-green-tea-canton-tea-co/
Tea number two from the EU TTB Round 4!
Now this is Autumnal! Although a little more mellow than I had hoped (the tasting notes on the packaging does say that it’s mellow) it’s a beautiful TGY with cocoa and oatmeal biscuity notes. So relaxing for this kind of day. The aroma of the tea brewing is woodsy and a little smoky, so I was surprised that that didn’t come through in the tea. I love roasted oolongs, but haven’t yet tried as many as I would have liked to. I don’t think I’ve had a single one I didn’t like! The oolong balls are still furled up pretty tight after a 3 minute steep, so I think I’ll be trying a second steep of this one. The experiment continues!
Business usually slows down for an hour or 2 at the shop after the office working crowd got their morning coffee. Which means I have time to make coffee and tea for myself.
Today I made a pot of this tea again. It tasted as beautiful as the first time I had it.
Sweet and malty, with a good rich body, and with this slight tang from a good Ceylon to wake up my palate.
I may re-purchase after I finish this tin :)
Flavors: Malt, Sweet
I love this tea. Let me say again. I LOVE THIS TEA.
It is gorgeous.
It is sweet, quiet, mature, refined, beautifully blended, harmonious.
To me, this should not be called breakfast tea. It would be ruined and wasted if I had this tea with breakfast food.
I prefer my breakfast tea a punch in the face / kick in the teeth kind of CTC blend.
To fully appreciate Canton English Breakfast Tea, I would wait until I had finished my cuppa builder’s brew and breakfast, and then make a pot of this beautiful tea.
I managed 3 flavorful steeps from 3grams of tea leaves. Each steep 3 minutes with boiling water.
I really like the bergamot flavor in this tea.
The Darjeeling in Canton Tea’s Earl Grey is really nice, however I prefer my Earl Grey with a bolder tea. This tasted a bit too delicate for my taste.
It is still a nice Earl Grey tea.
Flavors: Bergamot, Citrusy, Floral
first infusion produces a great lychee aroma and taste.
second infusion continues but with some harshness (40 seconds)
only had time for a third, similar infusion. taste appears to be waning though after the third
This was the 2013 crop (not 2011 as stated elsewhere). It was sealed in a small package and has retained good quality. Fresh floral notes, bright clear pale amber soup, no objectionable bitterness or astringency. In short, very enjoyable. Even got a 2nd steep from the lovely leaves. Mmmmm …
Flavors: Caramel, Floral, Grapes, Mineral
I’m on a quest for beautifully flavored chocolate and vanilla teas. During the winter when my allergies are unkind to me via the desert winds of Southern California, my palate plays tricks on me, and I’ve found having a leading familiar note helps me find the flavors of my cup in the morning. I am thankful.
Canton Tea Company is turning out to be one of my preferred sources for tea – and even I’m surprised by that statement! Their blends are thoughtful and different from the ones normally found at a mid-sized purveyor of tea, and their Vanilla Black is a wonderful example of this.
This tea is named simply, so it’s a good thing I looked at the description of the tea prior to closing out my last order with them. This flavored blend is led by the organic vanilla bean. Rich and sweet vanilla….really, is there a better flavor on the planet? Vanilla’s ability to comfort is well known, as perfumers have been using it to women’s advantage for decades….it is men’s favorite fragrance. As it is mine. NOM. The base of this tea is a heady blend of Chinese black teas. The Chinese black tea brings a soft plum-like cocoa flavor to this blend, with a sweet maltiness that harbors no astringency whatsoever. It has a lovely round mouthfeel and the balance with the vanilla note is glorious. For aesthetic value, Canton Tea Co uses cornflowers for a touch of color….not necessary but a nice touch.
This blend is an example of the magic that can be created by a master blender. The one that works at Canton Tea Company has continuously provides satisfying blends of wonderful teas. Vanilla Black is another example. Well done, Canton Tea Co. I’ll be cursing your shipping fees on a regular basis!
Flavors: Caramel, Plums, Vanilla
This Puerh warranted some research as I was not sure exactly what it was. It was a Canton Tea Club arrival from a while ago and I’ve finally got the curiosity to try it. The research shows that this Puerh is from Nan Nuo mountain in Yunnan, China and is traced back to three 600 year old trees that especially produce this tea. The idea of something being so remote sounds very special. I also found out that Maocha is Puerh that has not yet been turned into cakes, it’s known as ‘rough Puerh’. A lot of Puerh farmers drink it ‘unrefined’ such as this sample. Very interesting! Nice little story to go with whatever I’m about to experience.
Lets start with the raw leaves. They are long and whole (width folded in half) with some stem still attached. Also they are a blend of brown, dark brown, green and silver colours which have a lot of hairs and a super high gloss shine. They smell sweet and wooden with some smoke and must present.
Yixing teapot – 200ml
Leaf – 5g
Temp – 90C
First Steep – 15 seconds
Colour is light yellow and bares a light smoke and earth.
Flavour is light, sweet yet smoky and somewhat musty. Though mellow it does have a subtle refreshing after taste that reminds me of licorice.
Second Steep – 25 seconds
Liquor scent is stronger and the smoke seems thick and smog like.
Flavour is more pronounced though still rather soft. Damp wood, earth,licorice and finishing with a sweet and smoky smog.
Third Steep – 35 seconds
No longer light in strength, this steep has some astringency as well as an increase in licorice tones. Not much wood remains though there is still some dampness in taste, along with a new dryness towards the after taste. Almost nutty like pistachio.
Fourth Steep – 40 seconds
Lighter than the previous steep. Remaining sweet and smoky with high licorice freshness and a lingering after taste.
Overall: I really enjoyed this Puerh, I found it similar to the Sheng I had earlier so there are similarities though I found this to be more interesting. It did not have as much flavour as I expected considering steep 4 was weakened somewhat, but that being said I will continue steeping it anyway and see how far I can take the leaves.I took a before and after picture to show you.
It’s something I would consider buying in the future for when I don’t have time to fully commit to a nice piece of Puerh, seeing as I love to steep it for hours.
Flavors: Earth, Licorice, Nuts, Smoke, Sweat, Wet Wood
I’ve been working my way through my little cake of this, too, recently and it’s another tea that I’m just really enjoying. It’s sweet, slightly creamy and very moreish. I broke off some little pieces to use in my Gaiwan this morning, with a lovely fresh hot-cross bun, for breakfast! They made for a pretty good combination too, actually.
(I enjoyed all of this whilst watching Fortitude, too – any of you guys been watching?? What a bizarre program :O It’s darn compelling though, that’s for sure!)
As I’ve not really ever owned or broken up many sheng puerh cakes before, I don’t know how this compares, but it’s definitely a little more loosely packed than the other two that I’ve opened. As such, when I went at it with my pick, I was basically removing little fragments of two or three leaves at a time. It wasn’t really an issue, as they remained pretty intact so the brewing didn’t get bitter, but it is a very different experiences, say, to the stone-pressed 2004 or the big-leaf 2006 shengs I have from Verdant.
This was the third, and final, tea I ordered when buying a puerh bag and a puerh pick from CTC. The review on here made it sound great and, at £10 for 100 g, it sounded like a bargain.
This morning, I set down to breaking a bit of my cake off (just shy of 5g, I think) and prepared this in my Verdant Gaiwan. Having never broken up a puerh cake before, I’m not sure if this was typical, but it was more difficult than I expected! Videos on Youtube always make it look so easy hahaha. The leaves were nice, though – brown-and-dark-green, with some stem (but not much!). They were nice and intact, and they were consistent throughout the cake – what was on the outside was also on the inside, which I took to be a good sign.
After drinking WP’s Arbor Mist sheng puerh, I had a decent idea of what to expect, but I actually think I preferred (on the first attempts, anyway) this sheng – the infusions it produced were really lovely! Flavourful and tasty, but it was also quite fruity. Alongside this fruitiness, there was a lovely smooth mouthfeel and a surprising, almost cream-like note. It was also lovely and sweet.
The initial infusion was a pale yellow and subsequent infusions became a darker, gold/golden-orange colour. The earlier steeps were more vegetal and a little pungent, with that hint of bitterness and astringency, but later infusions had such amazing fruit and cream notes! The tea left me feeling alert and happy, so that’s a plus too. The final infusions (#9-11) were milder, but still really delicious – I got stonefruit notes, along with that lingering creamy flavour. It did also give me that tingly mouthfeel, that I’ve often seen described, so it’s nice to fully understand that concept now :D
I still haven’t tried enough sheng, I don’t think, to award a particularly meaningful score to this tea. But I’d strongly recommend it – it was really lovely! I’ll certainly be turning to this tea plenty in the future – brewing it like this (which, tbh, I think I will) will mean I’ll get another 19 sessions. Delightful! :D
Flavors: Creamy, Stonefruits, Sweet
Along with the couple of sample bags of Arya Emerald Darjeeling that I got from CTC, I also treated myself to two little bags of this. Given my absolute love affair with TGYs, so far, I failed to see why I wouldn’t really like this.
According to CTC’s website, the samples I ordered featured the Spring 2013 harvest – I dunno if this is true, or not, but (if it is) it will give me perspective on how well this tea ages (promising, given the quantity of it that I currently have stored at home :P). The bag containing a little too much for me to use up in one go, so I held back 1 tsp and used the rest in my Gaiwan.
After a brief rinse (it is over a year old after all!), I managed to get through around 4 infusions after dinner today – probably something like 10", 15", 30", 1’.
This tea was, much to my delight, delicious. But, I have to say, it was quite different to the Autumn ‘14 Tieguanyin of Verdant, that I’m so enamoured with. Without directly comparing them both (so going off my memory of the Verdant one), this TGY had a gentler, smoother flavour and was certainly more buttery.
Either way, I’m glad I bought two bags of this. At some point, this week, I’m gonna do a semi-blind taste test between the two and see what a direct comparison leads me to think of them both.
This TGY was a touch more expensive, I think, than the Verdant one, but will cost me a bunch less on shipping. I’m not sure if it will knock my current favourite from its very high perch, but it’s certainly nice to know that I have options :-)
Flavors: Butter, Floral, Orchid
Backstory (again – sorry!!):
I recently gained some tea cash from Verdant, which was due to expire at the end of January. I then received an email from Verdant saying they had some Puerh cakes that were reduced because the wrappers were damaged. It was a sheng puerh that I’ve had on my wishlist for a while, so I thought I’d take advantage of this double-discount situation and order myself one!
Fearful that I wouldn’t really be able to keep it clean with the wrapper all torn/ripped, I popped along to Canton’s website, recalling that they had some lovely cotton bags in which to keep puerh cakes. Given it was only a couple of pounds, and I had a free-shipping code, I thought I’d buy it, along with a lovely little puerh pick. Whilst ordering, I got a small sheng puerh (which I plan to break into tomorrow or Monday) and a number of little samples, including two (at only £1 each!) of the Summer 2014 harvest of this Darjeeling.
Well, I confess – I’m a little disappointed by this tea. Opening the bag, the leaves didn’t smell like much. And, when brewed in my little glass teapot (my usual preference for brewing greens, and it certainly worked like a charm for Canton’s Gua Pian and for Verdant’s Dragonwell), it produced a pretty lacklustre infusion :\ I tried increasing the steeping time, for the second infusion, and the temperature for the third, but it didn’t do much to it.
I’m gonna give it the benefit of the doubt and try the second little sample I have. I think, though, that I’ll try it in my Gaiwan next time. Withholding my judgement for now :P
I’ve been craving hot chocolate recently, but remembered I had this in my cabinet and steeped up a good tablespoon in 12 oz of water. The base for Canton’s Chocolate tea is Feng Qing and Assam blended with Peruvian cocoa nibs and organic Madagascar vanilla. They call for a 2 minute steep, which gave a medium brown liquor and an understated cocoa flavor. This is a good tea, but I wanted it to be better than it is. The cocoa is certainly unsweetened, and even after I added a touch of honey, it stayed “unsweetened” tasting in the mug. The tea itself was identifiable as Feng Qing and Assam and gave a bit of astringency to the mouthfeel. Hmmmmm…..I was expecting something more rich and vibrant, but the flavor profile kind of just sat in the middle of the mug, like a little goldfish deciding if it was going to live or give up the ghost…..
I love Canton Breakfast Tea. I think it’s one of the best breakfast blends out there, but I doubt I will reorder this one.I am now officially taking suggestions for chocolate teas (with no fruit) with black tea base.
Flavors: Cocoa, Malt, Vanilla
I’ve tried this tea using the recommended 1-2 pearls, but haven’t been impressed.. so I’ve made this morning’s cup with around 5-7. We’ll see if it makes a difference.
Right away, I can tell that the scent is much stronger and very sweet. Sipping… yep, definitely better with more pearls! This is smooth, sweet – hints of caramel, hay and wood. It’s actually a little chalky which I found to be the case with fewer pearls. I love how this has much more body and it’s so smooth! Yum.. would definitely buy these again, but not sure if the value is there since I have to add so many pearls to get the delicious cup I want.
Thanks to KittyLovesTea for a sample of this far too long ago!
Although the leaves look dark, this oolong brews up lighter than expected, and it appears that the leaves are actually kind of a dark green. I think it may have been a poor choice to sip this after Verdant’s Mi Lan Dancong Black, because this tea is lighter and greener, and I’m having difficulty tasting the nuances. There’s definitely a green-oolong-esque aftertaste, and lots of mineral notes to start off… but things get a bit murky in between. I didn’t look, but I assume ‘almond’ refers to notes in the tea as opposed to flavouring; I’m not picking it up, but again, palate contamination. I’ll leave it for a bit and try again.