Canton Tea Co

Recent Tasting Notes

88

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.

Preparation
180 °F / 82 °C 3 min, 0 sec
LiberTEAS

I look forward to trying this one… I love Ali Shan Oolongs … I even just purchased a new Yixing mug for my Ali Shan Oolongs…

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80

Earlier this week I mentioned that this tea might even get my husband who doesn’t like puerhs to like it.

Today, he tried it. And he pretty much liked it. Cool. :)

Rijje

Awesome!

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80

My puerh experiences are getting better and better. First I’ve found green puerhs, which I think I’ll need to explore more, and now this one.

This puerh takes that dirt or fishtank flavor that you find in other puerhs and transforms it into something mellow, smooth, and really tasty. If I had this puerh without every trying other puerhs, that description wouldn’t make sence. I might come up with rich and slightly earthy, but not dirt

I like this a lot. I might even be able to get the hubby (who has not liked a puerh, ever) to like this.

If Canton ever has another free shipping sale, I think I might buy this. (Note, if you’re reading this O! People from Canton Tea Co, please wait a while! I need to clear some cupboard space. :)

Preparation
205 °F / 96 °C 0 min, 30 sec

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94
drank Bai Lin Gong Fu by Canton Tea Co
93 tasting notes

Before Brewing:
Awesome leafs. Very (very) thin leafs with red/golden streaks on them. And they got hair! A lot of red tiny hair. LIKE you already Bai Ling Gong fu! Smelling the tea reveals a unique aroma. What is it? It’s… seaweedy, assam smelling intense aroma.

After steeping:
Golden liquid, thick and smooth texture and – assam tasting tea with a twist. A little salty sour at first and juicy sweet at the end. Yum! Didn’t catch the caramel, but trying the resteep at a lower temp in hopes of finding it.

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34
drank Pouchong by Canton Tea Co
141 tasting notes

The leaves on this are large, vibrant green and mostly whole. The fragrance is clean and very sweet.

When brewed, the fragrance is grass and hops, but there was also an unpleasant very slight bleach-like note. I even did a “do over” on this and had the same result the second time.

In taste, this was light and sweet with a mild and lingering fruit and honey aftertaste. I would have scored this higher if it wasn’t so difficult getting past that off-note on the fragrance.

(Yes, my prep gear was clean and has never been in contact with anything resembling bleach.)

Preparation
175 °F / 79 °C 3 min, 0 sec

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93

crisp,clean tasting. Very refreshing. The smell reminds me of vegetables a bit- again, like cucumber ( 2 days with cucumber in my tea reviews- i must be craving them!). The flavor is slightly nutty with some lemon juice on the back end of my palette.

Great tea to sip this morning.I love that in my glass cup, I can see the tiny fine hairs from the tea, which reminds me of this tea being almost like a white tea, so it must be very lightly processed.

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63

I am having problems getting this tea to be much other than astringent and little bitter. I’m playing with the parameters, but since I’ve only got a sample I won’t get much experimental room. I do get hints of floral and citrus.

Preparation
190 °F / 87 °C 2 min, 0 sec
Thomas Smith

Are you rinsing your leaves? Traditional oolongs like these benefit greatly from a short infusion prior to the brews you will drink either poured off immediately or settled for a couple seconds and then dumped. Mellows out the astringency, liberates wet aroma you can take in prior to your kept infusions, further preheats the tea and pot, removes very small tea particles from the leaves, and opens up the leaves a bit to improve extraction balance.
DanCogs and YanChas really shine when you use a lot of leaf for a relatively small amount of water and a short steep time. Hard at first since brewing with a flat 3-5 minutes using 4g per 150-200ml produces something astringent and bitter, so it may seem counter-intuitive to increase the amount of leaf. But if you bring it up to 6-8g for the same amount of water, use steeps of 1 minute or less (15 seconds at high concentration), and keep water temperature below 90 degrees C, you will get these really lovely, milder infusions. First two may seem a little weak but by the third the character of the tea really starts coming out without the harshness.

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97
drank Jasmine Pearls by Canton Tea Co
93 tasting notes

Before Brewing:
These pearls are different from my other collection of jasmine pearls. They are a bit smaller and whiter with more “hair” on them. I like that! That’s like three indication of a good tea. And the smell of jasmine! Oh god, it’s so powerful.

After steeping:
It’s so relaxing to watch the pearls unfurl… Not to mention fun. I just love to see the balls that float at the top fall down to the bottom. Just call me evil, but I really like gravity (and water) drag them down. The brew is very light in color – to be honest it looks exactly like water. First sip reveals a gentle jasmine flavor. Some jasmine tea are too perfumed and too strong. Simply put : to damn overpowering. This has a perfect balance. Like other jasmine tea it has a lingering aftertaste, but it’s very discrete and quickly gone.

I resteeped the leafs, only to find the tea become even better!
It becomes so gentle and juicy at the back of the throat.

I am really pleased with these pearls. They deserve every star they got.

Paul M Tracy

I’ll have to go back and give this one another chance. It was good, but I was looking for more fragrance and less “perfume like” taste. Do you happen to remember your time and temp? Maybe I messed up on the preparation.

Rijje

I steeped them at a low temp.
The water was heated to 80, but I let it cool of to 75 – 70 celcius. Then the brew stood for about 5 min… if I remember correct that is :)

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85

Backlogging. Monday morning.

Since I didn’t have a special tea to celebrate my 30th birthday the previous day, I decided to have one the next day. I really like this Bai Lin Gong Fu and I only have a limited amount. I love the way the dry leaves smell and it tastes different from any other black I have. Despite increasing the amount of leaf I used last time and being happy with it, I felt again this time that I could have used more leaf (but not as bad as the first time I made it when I really needed more leaf). Still, SO GOOD!

2nd steep: 3 min.
3rd steep: 5 min.

Preparation
175 °F / 79 °C 2 min, 0 sec
Angrboda

Happy belated birthday. :)

Peggie Bennett

Happy Birthday!

Charisma

Happy Belated Birthday!

I ♥ NewYorkCiTEA

Thanks everybody!!

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85

Backlogging. Morning, two Sundays ago.

This was my second time drinking this Bai Lin Gong Fu and as I advised myself after drinking it the first time, I used more leaf this time. Using more leaf definitely worked out well. The tea was quite enjoyable through all three steeps I made of it. Also, upon opening the container I emptied the sample foil sack into, I could totally smell tomatoes. A tomato plant on a hot summer day even. I like smelling this tea. I look forward to drinking this one again.

(And this is the kind of tealog you get when you wait too long after drinking the tea to write the tealog.) Also, I’m not entirely sure about the times for the second and third steep but think I mimicked the times I used the first time.

2nd steep: 3 min.
3rd steep: 5 min.

Preparation
175 °F / 79 °C 2 min, 0 sec

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85

My Canton Tea Co Gold Award sampler arrived on Thursday so Friday morning I opened on the sole black tea to try. The Bai Lin Gong Fu has twisty, red-gold leaves and a strong, distinct scent. After reading the tealogs on it, I can see how others can pick out tomato in it. I steeped two teaspoons for two minutes at 176° F as recommended. The color of the resulting tea was very light for a black. The tea was weak, almost watery, but I could tell it would be a delightful tea when brewed stronger. Either I needed to use more leaf (the wiry leaves didn’t fill the space of the teaspoon well, which is why I suspect two were recommended) or steep longer.

2nd steep: 3 min.
I didn’t think I would get a drinkable second steep. I increased the steep time by a whole minute and fully expected to steep it longer once I checked and the tea was barely colored. Surprisingly, when I checked, the tea was much darker than I expected. I drank and this was what the first steep should have been, maybe a little over steeped even. Fuller, complexer, and definitely caramelly, this steep was meeting the expectations I had for this tea. It is also very different from the other plain black teas I’ve had so far.

3rd steep: 5 min.
Since the second steep was so dark, I thought I might as well try for a third, even if it ended up going down the sink. At first sip, I thought it would but as it cooled, I found it had enough flavor to be drinkable and enjoyed.

I think more leaf and different steep times will yield more even cups next time.

I am rating this tea a 85 (right in the middle of my great range, 80-90).

Preparation
175 °F / 79 °C 2 min, 0 sec

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72

The twisted gold and black leaves are fairly short. The fragrance of the packaged leaves is slightly floral with a note of tomato.

Prepared, the tea is vegetal and incredibly mild. There’s the faintest impression of tannin bitterness but far less than most blacks.

This was a pleasant, simple black tea. However, it doesn’t really stand above teas that are more readily available in the US so I can’t say I’d go out of my way to purchase this one again.

Preparation
Boiling 4 min, 45 sec

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84

Before Brewing:
The leafs are nice! I purchased some pu erh before, but the quality of these leafs are just a tad better (bigger, more unbroken & more even in color) The smell is different. It reminds me of… What’s the word… It’s opposite of spring… FALL!

After steeping:
The color of the liquid is very dark orange (typical pu erh orange). It’s smells very woody – very pleasant. And it taste woody too with a smoky feeling. It’s so different from my usual pu erh that I want to make another pu erh to compare it with. The aroma changes in the mouth. It’s woody at first, smoky after swallowing and sweet when the smokey flavor recedes.

All in all – I like it!
It is the best unflavored pu erh I ever had and I didn’t have to force myself to refill my cup. It’s not a “YUM!” moment, but I am so happy to find a pu erh without flavor in it that’s drinkable!

So here is a: “YUHUU!!!” instead :)

P.S The english language is so funny!
Do you realise you got 72 meanings for “fall”. That’s like crazy.

Rijje

I am seriously considering licking our table (it’s made of wood)…
Just to be sure it really is “wood” flavor I got with the tea :P

cultureflip

I apologise on behalf of the English language.

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86

This took me by surprise; it’s so unlike any other pu-erh I’ve had.

This tea is very loosely packed and the leaves are long and twisted. I’m glad it was handled gently so they weren’t crumbled. The fragrance is of a freshly mowed lawn. This isn’t unusual for say a green tea, but pu-erhs are usually more earthy. This was fresh and clean.

When brewed, you have a rust to almost cranberry colored tea. The fragrance is slightly mossy, but young. Here I picture a vibrant patch of newly sprouted green moss after a rain as opposed to something older.

This is a really sweet pu-erh. It’s an odd flavor profile, but what comes to mind first is cucumber with a touch of white grape juice. This was totally unexpected for a pu-erh and was an enjoyable discovery.

Preparation
Boiling 1 min, 30 sec
Cofftea

This sounds like a shu I’d actually like!

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91

This is the new batch for this year. Even better than before. More depth to this one, along with all that lovely caramel.

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91

Still a stunner. One of my favorites. Creamy and mild. Maybe a little too mild, but still wonderful.

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83

I seriously CAN’T believe this is a puerh! This is incredibly smooth and sweet! Much more so than ANY Puerh I have ever had! It’s a tad on the mellow side for actual kick or strength but I am overly impressed with this! WOW! Now this is a puerh for me!

Paul M Tracy

Pretty much the same reaction here. I was surprised by how “fresh and young” this “aged” tea presented.

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72

This is my first try of a Canton Tea Co product and it’s also my first time using a gaiwan. (I already love the thing. How much easier is that?!)

This tea is comprised of tiny pearls. Obviously the fragrance is floral, but this tea goes one step beyond. I would say it’s more of a sugary perfume. It’s quite exotic, but still not quite the level of fragrance that would make this my “perfect” jasmine.

The prepared tea has a pale honey color and has an incredibly delicate flavor. It’s faintly sweet but the floral taste just very slightly overpowers the complexity of the tea base. I get a slight bitter tingle on the edge of my tongue that lingers. I guess I want the best of both worlds; more jasmine fragrance but less flowery flavor.

Overall, this is really good but not perfect. It’s a pleasant tea but, especially given the shipping costs from the UK, I’ll continue to look for that “perfect” jasmine.

Preparation
170 °F / 76 °C 3 min, 0 sec
Rabs

Hooray for gaiwans! I love mine and really kicked myself for not trying one sooner. :)

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96
drank Jasmine Pearls by Canton Tea Co
237 tasting notes

Had a couple really nice infusions of this today – still fragrant, floral, naturally sweet, and delicate. I went with water a little cooler than I normally use, and found that this brought out the sweetness more and toned down the intense floral scent and flavor. I like it when a tea can really change character like that when the parameters are even slightly varied.

Preparation
165 °F / 73 °C 1 min, 30 sec

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96
drank Jasmine Pearls by Canton Tea Co
237 tasting notes

This is such a nice, well-rounded tea. The pearls are a delight to watch as they unroll in the water, the liquor is a light golden hue, the aroma is redolent of jasmine without being cloying, and the taste is smooth, sweet, and just the right amount of floral.

Preparation
180 °F / 82 °C 2 min, 30 sec

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96
drank Jasmine Pearls by Canton Tea Co
237 tasting notes

It’s a good afternoon for the gentle enjoyment of jasmine pearls, and these are the real deal. Fragrant, juicy, naturally sweet, and lingering aftertaste without any astringency or bitterness. For me, these are the tea equivalent of a relaxing soak in a hot spring. Ahhh….

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96
drank Jasmine Pearls by Canton Tea Co
237 tasting notes

I love jasmine tea and especially jasmine pearls, so it’s always fun for me to try a new variety in this family. The scent which emanated from the packet when I opened it was heavenly – sweet and juicy without being cloying. I took what seemed to me the right amount of tea (counted later and found it was 19 pearls), and gave them 8 ounces of 185 degree water to bathe in. I ended up with a light yellow-green liquor that gave off a fantastic scent. The flavor here is also exactly what I’m looking for in jasmine pearls: authentic, naturally sweet, floral, and not at all bitter or astringent. Seems able to withstand multiple infusions too, prolonging the enjoyment. This is good stuff!

Preparation
185 °F / 85 °C 2 min, 0 sec

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