Canton Tea Co
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Recent Tasting Notes
The dry leaves smell a lot like Dragon Well. The color of the tea is an extremely light yellow.
Wow! I know you are not supposed to base the taste of the tea on it’s color… but because it was so light, I thought it was going to be rather mellow… it was not. It has an intense fresh, grassy taste with a nutty and buttery background. Even with the astringency, the tea was a pleasure to drink.
Basically, it reminded me a lot of Dragon Well… only ten times smoother and fresher.
I read a description of this before preparing the tea. Is it me or does every description of tea have the word fruity in it? Some teas actually have NO fruity notes whatsoever.
In time I have learned to ignore the descriptions and I actually learned to enjoy sitting for hours trying to figure out the name of a specific flavor. Today was different. I had to find out what Canton tea had the name “DAN” in it. The name was handwritten on my sampler so I wasn’t sure of the name – Milan DanCang sounded a bit off.
By the time I founded the correct entry I started to read the tasting notes just for the fun of it. When I went over the “fruity” description I ignored it. All teas can’t be fruity, It’s a naturelaw.
I was pleasantly surprised to find out that this tea really was fruity.
I still can’t figure out what fruit it is. Peach? Something like that. Anyway, the tea also have a nutty flavor in the end.
Fruity AND nutty!
I like it (honestly what don’t I like?!).
By the way! I just won some tea by Doulton! Yay!
- I shouldn’t write it in a teanote but I can’t help myself. I am just too happy ;)
We’re having a late lunch (I made stir fry) and I decided to brew some of this to enjoy with my lunch… delightful as always! I love this tea. The flavor is rich and buttery (almost creamy) and smooth. Sweet!!! The floral notes are enchanting. Very nice – I like how well it is pairing with my lunch today.
This is AWESOME. I have to get more of this!!!
I remember smelling the leafs before steeping and going HMF. It smells so green and seaweedy – I was really not in the mood for green. But I went with it…
Threw a lot of leafs into the mug. Thought for a second that I may have overdone it, but Eh, didn’t have a lot of time. After steeping my mug was full of leafs. Literally – there was a jungle of tea in my mug. Pretty!
Was bracing myself for the seaweed when I took the first sip.
Imagine my face freeze for a second, my eyes go reaally big and looking dumbfounded to the mug. (Worth to notice : I never tried a alishan oolong) Had I forgotten to clean the mug before use? No, I just took it out. I am sure of it!
Yum… It so spicey. A warm spice… Kardemomme?
What’s that in english. sigh I love this.
The labels on the foil packets are hand-written (weight and type of tea) on a Canton Tea Co. sticker, which is a really nice personal touch…but also a bit difficult to puzzle out when the handwriting gets difficult to read. My packet says something before Ali shan, and it looks a great deal like ‘Odony’. What is Odony? I thought to myself.
But it’s not ‘Odony’, it’s oolong.
The amount of time that it took me to figure that out (because it really does look like Odony, in my defense) might suggest that I’d be better-served drinking a black tea right now than an oolong, but whatever. ;)
I love this tea.
I should say —
I love this type of tea.
It’s creamy and cozy and slightly floral, sweet and always reminds me a very little bit of baked potato, for some reason. They mention ‘fruity’ in the description and I don’t get that, really, unless you count the sweetness as fruit. It’s a savory, comforting cup.
It also withstands a lot of abuse. Two heaping teaspoons of it (I like that people are calling them ‘nuggets’ — if I ever change my steepster name, it’ll probably be to TeaNuggets, because, lol) in my zorapot gave me three flavorful 16oz infusions, and they could probably go longer. Not only that, but my temperature was bouncing around — 190 for the first (for about two minutes, just long enough for the leaves to begin relaxing), 175 for the second and third (at just about a minute and a half for the second since the leaves were closer to open, and two and a half for the third).
Not exactly systematic, but my Zoji was switching temps and I was caught up in my writing. Sometimes just drinking the tea is enough. Will leave a rating off until I do things more properly though, I guess.
This tea looks like shiny green orzo in the bag and smells of green veggies; something close to fresh peas.
I’ve never made a yellow tea before and the merchant didn’t provide any brewing suggestions, so I had to guess on preparation. I decided yellow was half-way between white and green, so I split the difference and used water around 180 degrees.
The final product was a very nice champagne color but the taste was slightly bitter over a light cereal and sweetgrass flavor.
Experts, help me out here. What’s the proper way to make yellow teas?
The dried, dark leaves are quite long (1 to 2 inches) so it would have been easier to prepare this by weight versus spoon. The tea has a really unique fragrance- cereal and fruity, like graham crackers and stone fruit.
The prepared tea is on the darker side for an oolong with a slight red tint. The malty cereal notes are prominent in both fragrance and flavor. This is subtly sweet, leaning more towards fruit than honey. As the cup cooled, it developed a very slight tannic quality making it similar to a very weak black tea.
I really like the fragrance on this one. As soon as I opened the bag, I had the imagery of Teddy Grahams holding peaches. I like when there’s an immediate connection. The flavor was enjoyable, but there wasn’t anything that set this apart for me.
Ali Shan! My favorite Oolong!
I even purchased a Yixing mug from Jade Teapots (ebay seller 11sbaumann) JUST for my Ali Shan consumption! And I am christening my mug with THIS Ali Shan.
And THIS… IS… SO… GOOD! But then, I have yet to find an Ali Shan I did not like.
Now… I’m thinking… shall I get a NEW Yixing mug for Yellow Teas? Because… about the only tea that I like better than Ali Shan is Yellow Tea.
My batch is pretty good. Buttery, ever so slightly floral, distinctly vegetal, yet mild with a lingering sweet aftertaste of cucumber.
It’s a pretty straightforward green oolong, in my opinion. As long as you don’t kill it with boiling water (treat it like green tea) it should be ok.
This is the cutest tea I’ve seen in a long time – light green, flattened tips, soft and uniform, that look a lot like Douglas Fir needles. The dry leaf smells really fresh – almost minty, though I know logically that there is no mint in it, it’s just that fresh. When I really dig into the aroma, it’s generically like vegetables, and oddly, watermelon rind comes to mindas well.
I gave it two minutes at 180 degrees, and I think that was just about right. There is a lovely smell of new mown lawn and sugar snap peas. The taste is wonderful, melding vegetable goodness with a hint of sweetness. The liquor looks like slightly watered down apple juice, a clear golden yellow.
For the second steep, I stretched it out to 3 minutes to see what would happen. Mmm, still good. There is a noticeably rich mouth feel and a good amount of veggie taste as the base, with fresh cut grass filling in around the edges. A very relaxing and tasty cup!
I haven’t been a fan of white teas in the past because they’re simply too delicate. From past notes, you can gather that I’m big on bold flavors.
However, this white tea had a lot going for it. First, the leaves were an incredibly uniform pale green with the typical silver needle white hairs. It was as if they had been hand picked and matched for size, shape and color. White teas don’t typically present a lot of fragrance, but this was hearty with notes of cereal, malt and alfalfa.
Once prepared, the tea was a pale gold and the rich fragrance remained. The taste is of malt and honey and there’s a very slight floral essence.
This tea kept my attention and it will stay on my shelf until gone-which won’t be long.
The dry leaves are dark, and uncharacteristically long and full based on my previous experience with pu-erh teas. They give off a strong, sweet odor of fresh earth. After two minutes of hot water I had a very dark, coffee colored liquor with an enticing aroma. I got the earth scent for sure, but also something slightly spicy. The flavor had some of the typical hallmarks of pu-erh, but with some extras thrown in for good measure as well. There is a definite natural sweetness to the flavor, and a tiny bit of tartness in the aftertaste without being fishy or rotten tasting. I also get just a little bit of spiciness which is really nice – a general mix of cinnamon, clove, and ginger which is in both the aroma and the taste.
The second steep, at 3 minutes, didn’t seem to bring any additional surprises. In summary a nice pu-erh, which I think I’ll try with a little milk and sugar next time to see how it goes. Sacrilege, I know!
Another one from the Canton Tea Co sampler – as their description notes, although it’s called a green tea, it’s actually an oolong, and I think that comes through in the flavor. But I’m getting ahead of myself – the dry leaves are twisted but not as tightly rolled as gunpowder tea, and are a deep green in color. The scent is vegetal and fresh.
I gave the first steep one minute at 190 degrees, and got a much bigger burst of the vegetal scent right off the bat. There is also a sweetness mixed in, and I’d have to agree with the previous description of it as apricot – it’s a nice highlight. The flavor is walking the line between green and oolong; we’ve got the seaweed/buttered vegetables thing going on, but I’m also getting the sweet, juice-like flavor of a good oolong in there as well.
The second steep went for two minutes, but I found the flavor surprisingly muted this time. The vegetables got a little deeper, but the sweetness has receded into the background. It still has a pleasant amount of substance in the mouth feel though. Overall, a nice tea, but I’m wondering if my sensing it as neither fully green nor fully oolong might make it less than satisfying in the long run.
Picked a random pack from my Canton sampler :)
Is a little sleepy, so my review will be short and lacking in details.
Leafs are nice, green and hairy. Erhm… and somehow they defy gravity and stays at the top of the cup. Maybe it’s because I was to lazy to preheat the cup before steeping. Or maybe it has issues. “I am too good for this cup. Now get me your finest porcelain.”-ish issues.
How to describe the aroma?
First thing that comes to mind is ASSAM, but no way in hell this is assam. I must be craving or something. Anyway… First sip screams: ASSAM, but no. It can’t be. This is a white silver needle soooo far from assam as it’s possible.
The only thing you can trust me for is that this tea really is green/white, hairy and that the liquid is very bright. Sweet tasting.
The rest – look away from it. I’ll write another tasting note for this when I have dealt with my ASSAM! craving.
Funny thing is… I really don’t like assam that much.
This offered some pleasant surprises.
The tea starts as very bright green “nuggets” with a literally sweet, mouthwatering fragrance of honeydew, cucumber and very subtle sweet hay.
After brewing, the leaves were completely unfurled and had expanded to fairly impressive proportions. (My gaiwan runneth over.) The tea was more golden than I’ve seen in other oolongs and was subtly floral and grassy in fragrance.
In taste, it was very light and I picked up buttered squash and a touch of vanilla. The first infusion had a slight tartness, but I think I went too long. Next time, I’d probably start with only a minute or so and work back up.
I liked this one. It had a lot to offer and was really enjoyable. I seem to be building quite an affinity for Taiwanese teas as I haven’t really found a bad one yet.