Canton Tea CoEdit Company
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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 ;)
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!
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.
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?
I really like this tea. I think it deserves another star (at least one more, maybe a couple more!) so, even though it probably doesn’t count for much, Mr. Xu, I bestow upon you more stars for your fabulous tea.
(If you are wondering WHAT THE HECK I’m talking about, please read the description of this tea)
Sweet, creamy, decadent, soft, luxurious – these are all words that come to mind as I sip this tea. It’s like falling into a soft, fluffy cloud of wonderful and floating in the air on that cloud.
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.
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.
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.
Today’s steeps of this favorite revealed a lot of buttery goodness – I kept the temperature fairly low and steeped for a little bit more time than I have before, and not surprisingly got a richer brew that didn’t get unpleasantly bitter or astringent. Still getting a combo of vegetables with the occasional piney aroma and flavor.
Three infusions this afternoon of this gentle, sweet tea. Today’s highlighted flavor was sugar snap peas, mixed with hints of grass and just a tiny bit of astringency. I can definitely see ordering more of this when the sample runs out, as it’s a tea I consistently get a smile out of.
Really enjoying this one today – it’s tasting particularly fresh and healthy, which is very welcome on this grey and cold day. I’m getting buttery vegetables from it, a little bit of natural sweetness, and just the slightest bit of astringency. Three steeps so far, and each one of them very tasty!
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 last of my sampler pack of this variety, and it ended up being a little bit more leaf than I’d been using before. This brought out the sweetness nicely and bumped up the earthiness a bit, but the tea still avoided veering off into bitter or too strong territory. It stayed extremely smooth and mellow, and gave me an appreciation for how much pu-erhs can vary – this one and the Camel’s Breath tuocha being at the opposite ends of the scale from one another. Both great and interesting, but for different reasons and with very different taste profiles.
Back to having this straight up (after a quick rinse in boiling water), as I had it last time with cream and sugar. I think I may have used too little leaf this time around, as it came out a little underwhelming compared to previous tastings. I still got strong earthiness, but the spicy territory it displayed before was missing. Slowly but surely I’ll come up with the ideal parameters for this one.