Canton Tea Co

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85
drank Mi Lan Dan Cong by Canton Tea Co
1812 tasting notes

Sadly the last of this sample. This was a good tea, though I think I enjoyed the Yu Lan Dan Cong by Canton Tea Co. more.

Preparation
205 °F / 96 °C

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85
drank Mi Lan Dan Cong by Canton Tea Co
1812 tasting notes

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85
drank Mi Lan Dan Cong by Canton Tea Co
1812 tasting notes

Because of the delicacy of this oolong, I decided to brew this in a gaiwan with short infusions. First, while I heated the water, I took a look and smell of the dry leaf. Opening the pouch, I bring it to my nose and inhale deeply. The scent is sweet and heavy. Complex, because the heaviness and “darkness” in it seem to be along a different track than the sweetness, which seems to spiral through the tea, never settling in one place. The leaves look dark, twisted, and almost fragile. I rinse the leaves and prepare to begin.

The first steeping is for 30 seconds, and produces a deep and sweet smelling liquor that entrances the nose. The flavour mimics the scent, with a floral profile and a dark flavour reminiscent of a Formosa oolong. A sweet aftertaste sits on the tongue and coats the inside of the mouth. Immensely potent describes this steeping well.

I eagerly steep the leaves again. This steeping is much more subdued. The various elements are well-pronounced. This tea is very delicious and is quite the joy to drink.

By the third steeping, the aroma has become lighter and more vegetal, while maintaining its sweetness. The sweetness of flavour, mingling with the newly developed vegetal flavours, bursts in the mouth quite pleasantly.

The fourth steeping seems to have leveled out the flavour profile. It tastes much like the third steeping. I resteep the leaves again and decide that I am not going to get any more transformations from this delectable tea.

I will continue to steep these leaves until they give out, but this has so far been an excellent experience.

I give this tea an 85/100 on my personal enjoyment scale.

Preparation
195 °F / 90 °C 0 min, 30 sec

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83

This is another of the teas i have recently revisited using the glass brewing method.
Prompted by my recent success with a certain tai ping hou kui, i thought i would try brewing this modest yellow in this fashion.

Using the standard teapot method i found this tea to be mostly unremarkable, in fact as a yellow tea goes i found it distinctly green, not a bad thing but not yellow in the same way as a Jun Shan.

I took a standard 250ml glass, 2.8g of the tea and used 60 degree c water.

The taste really really suited this method of brewing, if i recall i got about 4 or more refills, ith a good flavour that persisted pretty much consistently until it finally died.

With the standard teapot method i think this tea tastes far too savoury and beany.
Using a glass and refill method it is more akin to say a Xu Fu Long Ya, not quite as much bite.

Overall i don’t think of this as a yellow, i think this years crop is very very green, so on a technical point i don’t think its what i would call a terrific example.

However, does that really matter?
Probably to some, but as i treat yellows greens and whites all the same it really just comes down to what i enjoy drinking.
And i have to say breed in this manner i am now enjoying this tea!

Preparation
140 °F / 60 °C

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90

Still quite lovely. Demands attention.

Geoffrey Norman

Canton has a Huang Ya!? I love that stuff. Better than its daintier cousin, Jun Shan.

Thomas Smith

Funny, most Jun Shan Yin Zhen I’ve had is more full-bodied and expresses a wider range of flavors than the Meng Ding Huang Ya I’ve had (I’ve only had 6 or 7 incarnations of it, though). How does this Huang Ya stack up in comparison or in general dimension?

Geoffrey Norman

I’ve only had one Huang Ya, I’ll admit. So I don’t have a median palate to judge from. But I’ve had two Jun Shans, and – while good – they were highly temperamental, spinaching if the temperature was off by a hair. Sometimes even Silver Needle temps were too touchy for it. Didn’t have that problem with the one Huang Ya I tried. It remained ever spicy and herbaceous.

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90

Really fresh, sprightly, complex. Quite nice.

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88

WTR score of 88. Lighter in aftertaste (sweetness). Norbu has generally performed better in consistently sourcing ali shans.

compare to other ali shans on Walker Tea Review: http://walkerteareview.com/http:/walkerteareview.com/tag/ali-shan

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76

The sharp, brothy green element dominates this tea over warm and subtly honeyed flavors underlying the body. The extra fermentation adds wonderful depth, softness and a marvelous aftertaste to what would have been a potentially bracing experience kind of like adding dried fruit to a salad of bitter greens and walnuts.

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87
drank Anxi Rou Gui by Canton Tea Co
12 tasting notes

Leaves are beautiful before infusion and remain a nice bright green. Liquor has a lovely golden colour. Quite a light flavoured oolong. Flavours came through stronger on second infusion. Nice with a slice of malt loaf.

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

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87
drank Anxi Rou Gui by Canton Tea Co
12 tasting notes

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86

Canton teas superior Long Jing is one of the best i have had this year.
It is superbly smooth and balanced, i would say slightly more nutty than grassy, but essentially just beautiful balance and smoothness.
Lasts well into the 3rd infusion, leaf structure still nice and compact and with a strong nut smell after 1st and 2nd infusions.
It is twice the price of their standard grade but to be honest it is not only twice as good but gives twice as many infusions.

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30

I love canton tea as a company, but i have to say their standard grade Long Jing is the worst i have had all year, flavour is poor and falls over in the second steeping.
Their supreme grade however is extremely fine and lasts 3-4 infusions assuming identical tea quanities/steep time/temp

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98

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.

Preparation
180 °F / 82 °C 2 min, 0 sec

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87

Strong smell of caramel immediately on pouring so you know you’re in for a treat. A lovely, naturally sweet black tea with a good depth of flavour. Described as a breakfast tea on their web site but this would be good for an afternoon pick-up as well

Preparation
180 °F / 82 °C 2 min, 45 sec

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52

No notes yet. Add one?

Preparation
4 min, 30 sec

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92

Wow! WOW!

I try not to read the descriptions before I take my first sip, because I usually can never taste the flavors they say I should be able to taste. But this? Lychee all the way. This is amazing. Love it. I can’t wait to play with it some more.

Preparation
190 °F / 87 °C 2 min, 30 sec

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93
drank Mi Lan Dan Cong by Canton Tea Co
93 tasting notes

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 ;)

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100

My gadget-crazed-boyfriend Jensi brought home a icecubemaker.
Yes, an ICECUBEMAKER. The man can’t wait for water to ice, no, he needs a BIG gadget to make it faster…And here I thought people where joking about guys and their gadget frenzy. And lol of all lols, I get the biggest gadget shopaholik guy in the intire island!
(When we where in France he saw a pancakemaker that weighted !"#€ – can you belive that’s our only souvenir from France? It is. I am not joking, it’s not funny)

Turns out that the icecubemaker is one of my favorite gadget because I can make icetea in minutes. Wee! I had a idea in the back of my head that suggested this tea might be good iced – AND IT IS!!!

It’s amazing, I love it! What was the word I read in the steepster dictionary?
Teagasm? Teagasm! I recommend everyone to try it cold, it’s awesome! (At least for me, that is!)

This tea taste of cardemom and it’s so christmass-ish!

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100

OH GOD!
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!

I.Love.this.
Yum… It so spicey. A warm spice… Kardemomme?
What’s that in english. sigh I love this.

Thomas Smith

Cardamom
I usually get a bit of cardamom and cinnamon as well

Rijje

Oh thank you! It’s always good to know that I didn’t hallucinated the spicey note.
Sometimes it’s hard to belive what flavor you can get out of the leafs!

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46

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?

Preparation
180 °F / 82 °C 3 min, 30 sec
Angrboda

I’m no expert but I suspect it might have been over-steeped. I’d try it at just one minute and then see it from there. Don’t know if it’s proper though. But it’s what I would do.

Paul M Tracy

I did some research (maybe I should have done that beforehand) and found that Angrboda is correct. Yellow teas steep for 1-2min to start. I tried a second cup and the bitterness was gone, but it also didn’t have much flavor. I’m leaving this one as a “meh” for me.

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95
drank Pouchong by Canton Tea Co
4833 tasting notes

The flavor of this is so delightful. Smooth and sweet. I love the fruit undertones. I just love this tea. It’s so wonderful to sip this tea and listen to the rain falling outside. This is comforting to the mind, body and spirit. Love it.

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95
drank Pouchong by Canton Tea Co
4833 tasting notes

This is my second infusion – or more accurately, my second CUP of multiple infusions as I brew this in my gaiwan.

This is still every bit as wonderful as the first cup. Sweet. Juicy even! The apricot taste comes out to play more with the later infusions. Truly delightful.

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