Canton Tea Co

Recent Tasting Notes

83

This is a sipdown of a sample I got as part of the Canton Tea Club. I haven’t had puerh in a little while now. It brews a honey-colored liquor. There’s not too much going on here. It’s got a nice astringency. It’s quite green, mildly floral, not smokey. Overall quite nice.

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rich and dark caffeine laden goodness…yum…110ml gaiwan 8g tea…

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89

This tea isn’t well liked by the reviewers on Steepster, but I happen to like this tea. The taste is disappointingly mild for a black (at first), but the wet leaf aroma is really interesting. It has lots of typical Yunnan black flavors such as dark chocolate (possibly with a trace of orange) and caramel, but it also has some earthy notes sort of like wet forrest floor, but in the spring when it’s very wet and warm and all the leaves are decaying. The aftertaste is a lot like coffee, which wasn’t my favorite.

By the third steeping I brewed it for 3 minutes to get a stronger flavor. The fourth steeping was about 4 minutes, and was too long. The fifth steeping was only 10 seconds and seemed like just the right amount of time. You really need to adjust the time for how little or how much the tea brick has separated. I like this tea pretty well, but it certainly wasn’t the rich, sweet taste I was expecting from the description.

The harvest date for these was Autumn 2012. I am considering ordering some of the spring 2013 bricks from Yunnan Sourcing. I tend to find that I like spring Yunnan blacks better than other harvests.

Preparation
205 °F / 96 °C 1 min, 0 sec

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I have been meaning to try this for some time now. I bought it as a novelty item and it has sat on the shelf staring at me until today. So, it’s tea packed into aromatic bamboo. The first problem was how to get into it without scattering tea everywhere. The website suggests stamping on the open end of the bamboo, so I did, and it worked and with a bit of extra effort and a lot of risk of trapped fingers, I managed to get into it. Looking at the tea inside the bamboo made me think of soil samples being brought out from the drilling rig. Possibly not the best mindset in which to taste the tea. The tea seemed quite chopped and there were a lot of stalks in there too. So, the important thing was how it tasted. At this point, my vocabulary begins to fail me. There is an iron edge to it that I associate with shu more than sheng. There is also a camphor or pine note. I’m not getting the floral notes that the website suggests should be there but there is some smokiness to it. It is also very cooling. I can feel my face cooling down as I drink the tea, and that is accompanied by a slight feeling of light-headedness (but not enough to give you my bank details, Bonnie!). In most respects it is very different from the other shengs I have tried, which must be a result of the processing. I cannot really decide about this one. It’s an interesting tea, but is it really good? Based on reviews elsewhere, I get the impression it is a bit finicky, so I shall need to try it again and see how I fare in the future.

Preparation
205 °F / 96 °C 0 min, 15 sec

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I can’t believe I have not written a tasting note on this tea before. I try to write one on each tea that I drink, although it is rare that I write more on a tea I have already written about. This is a tea I received as part of my Canton Tea Club membership last Christmas. Ah well, time now to scribble something quickly.

The wet leaf has a roasted floral aroma and is very dark. The liquor is dark orange and has the same roasted aroma, but is more nutty. Tasting it, the roasted flavour comes through first followed by a floral nuttiness. It lingers on the tongue, transforming some of the taste into sweetness as the aftertaste develops. I could not imagine drinking this tea every day, but it is the right tea for the moment, and worth keeping around for when those moments occur.

Preparation
205 °F / 96 °C 2 min, 0 sec
Roughage

Following up on this, I find that the tea has no legs. A second steeping was rather weak and insipid, especially when compared to the glory of the first.

TheTeaFairy

Ah well, some teas are all about the glory of the first steep, no legs and no back bones but worth the money nonetheless right?

Roughage

Very true. A glorious first steeping is worth it, even if you know that the tea is really just a one night stand! It’s just a case of enjoying the moment and not trying to find that glory in a second steep. :)

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71

Its been a while that i made a tasting note but thats because i had a busy time the last weeks…

This rukeri black tea is a tea from canton’s tea club. My first rwanda tea and only my second african tea ever. I brewed this with a teaspoon of leafs and used near boiling water. Brew time for my first cup is 3min and delivers a cup thats in color a bit ess dark then most assams. Taste wise this is a strange one, its malty and strong but with a light after taste… i can’t really place the aftertaste but its good.

I’m not 100% a big fan of this rukeri black its a very good black tea, but i have so many blacks that this one doesn’t really stand out the way i tought it would…

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76

Quick notes on this one. I’m watching Breaking Bad (on series 4 now) and I ordered an Indian takeaway and felt like having a black Indian tea while we wait. This one is nice, it’s bold, malty, smoky and wooden with a slightly dry after taste. It does has some astringency and the more I drink the dryer the after taste becomes and it also has a leather like taste.

I like it, not one of my favourites but a nice Indian black all the same. The strength would also make a good breakfast tea.

Preparation
200 °F / 93 °C

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Found a packet of this at the back of the cupboard while looking for a green tea to cut the caffeine headache from too much coffee and not enough sleep this week. I think it arrived as part of my Tea Club membership (now lapsed). Anyway, it’s doing the trick. It’s light, chestnutty and the aftertaste goes on for a while. The liquor is almost clear and the dry leaf has a pork chop smell to it that I have noted before with other Long Jings. It is doing the trick, so I can get back to focusing on editing without coffee jitters. Yay! Boy, do I know how to live! ;)

Preparation
150 °F / 65 °C 1 min, 0 sec

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Another tea from Sil.
I almost bought some of these same mini bricks from Yunnan Sourcing, just out of curiousity. I’m glad I didn’t. They aren’t anything I’d want to have around. Worth trying though.

Dag Wedin

I found them practical to bring along for outings :)
As for the tea itself, mediocre.

Terri HarpLady

Exactly! I almost bought them to bring along, & in my mind they would taste like feng qing pearls, but sadly, they did not.

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87

My first ever green darjeeling, and boy this tea is good stuff!

I’m comparing this tea to a yellow gold, or any other green oolong tea. I know its a green tea, but the creaminess and freshness from these curled leafs are wonderful.

Sweet, light citrus in taste and a bit creamy… one off the best green tea’s i drank in recent times. Have to say that u can easily get 3 and if you brew long enough even a 4th cup out off one teaspoon of leafs.

I used a 2m15 sec brew time for my first cup, upping the brew time with 1min for each cup after that. The color of this brewed tea is a light green that gets a bit intenser in color after more cups and longer steep time. Only downside was that this tea is on the expensive side… but i had some luck i ordered this with canton’s sale a while back and i’m happy i had the opportunity to afford it.

Oh, btw i used a 70°c water temperature for all brews. Like recommended on the packing info.

Preparation
160 °F / 71 °C 2 min, 30 sec

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72

This Oolong consists of varied sized balls from roughly 4mm to 1mm in diameter. They are dark green with some brown and medium green in places with a few pieces having quite large stems still attached. A quick sniff-spection reveals a dry and perfumed floral scent.

The liquid once steeped is very light yellow. It has a sweet and floral flavour with a dry after taste. Very delicate but it does have a buttery element present though honestly it’s a little ruined by the overwhelming dryness. I don’t mind some dryness from an Oolong but this one feels like it leaves a powdery substance in my mouth after each sip.

Also as it cools the perfumed element becomes stronger as does the dryness which I didn’t think was possible.

I usually prefer Ali Shan to Li Shan and this was no exception. I had high hopes for this tea and while it was still a pleasant enough Oolong it just is not for me.

Preparation
195 °F / 90 °C 2 min, 0 sec
NofarS

Alishan is also my favourite kind of oolong! And I hate it when a tea is so dry that it becomes distracting. You were kind to give it a 72. I probably wouldn’t have finished the cup :)

KittyLovesTea

I too hate dry tea, I drink tea to lubricate my mouth not make it feel like sandpaper. This Oolong was only rated as high as 72 because of the lovely flavours it held, it was just such a shame a lot of it was ruined in the after taste. Plus in all honesty I only had a sample of this and I didn’t re steep it more than twice. I tried my best to not waste it anyway.

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82

The leaves are a beautiful dark autumn brown with a few furry golden tips amongst them. On average they are a few mm long and thin with a sweet malt and currant scent.

Once steeped this tea is golden brown in colour and has a honeyed malt aroma.

Flavour is very light and sweet with essences of: malt, honey, sweet flowers, raisins and fresh wood.

It’s a nice subtle black tea with plenty of charm and sweetness. Definiately a black tea that you can drink and relax with. Also considering there were only a few golden tips present I would have guessed there were more if not entirely golden tips.

I would consider buying this tea for a change compared to my beloved Dian Hong golden tips but honestly it will not be a favourite of mine.

Preparation
200 °F / 93 °C 2 min, 30 sec

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77

Got this tea as a sample with one of my orders with Canton Tea Company. Its a interesting tea and one of my first Wild tea’s. The dry leaf are pretty large and a bit curled, bigger then i expected to see from a black tea.

I’m brewing this tea with the half of my 5gram sample, so that i can make a second tryout with different brew times. The color of the infusion is a light almost golden/brown, once again its lighter in color then i expected. I would try to describe the smell but because i’m having a mild cold i’m going to skip that part.

Taste wise i’m finding this first cup very soft, almost creamy like with some hints of caramel. To my opinion its almost not malty, tough they mention some maltyniss in the description.

A very good tea, but for me its not strong enough for a black tea, but i’m enjoying it a lot!

Preparation
205 °F / 96 °C 3 min, 0 sec

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I only have a small sample of this tea, as it is extremely expensive, and unavailable in anything but samples at the time. It is an interesting tea, with robust flavour for a white tea, and it does diverge slightly from the usual white tea palate of cucumber/hay/barley/wheat to a more oolong-ie palate of fruit, minerals, and creamy greens. It is also not as light bodied as white teas usually are. If you really love white tea, then you probably won’t rate this tea among your favourite whites. I love white tea, and Norbu’s Ya Bao is still ranked as my favourite (yes, I have tasted Verdant’s Ya Bao and I don’t like it as much), with Tea Palace’s Bai Mu Dan second, and this tea is ranked with Verdant’s Ya Bao as “an interesting white when I’m looking for a more aggressive flavour”. For me, white teas are soft, soothing, a relaxing way to end the evening in mellow sweetness. Both this Ye Sheng Wild White and Verdant’s Ya Ba have a rough edge to them that makes them more interesting, but also makes them fit to fill my white tea cravings. If you are not a white tea person, and you think that white tea is bland – this is the tea for you.

Preparation
160 °F / 71 °C 2 min, 0 sec

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88

I just finished my third cup of this amazing black tea. The sugar touch gets less and less but the tea itself keeps giving! It transformed to a more normal black tea thats mild and sweet… Usually i always drink 2 cups of a black tea only some can make me make 3 or more cups. This is one off them a very good third cup, amazing!

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88

This tea was not on steepster website yet and is not available anymore on canton tea (if my search was correct). It was part of the canton tea club but for a short while on sale for all costumers. Now to the tea…

I was waiting to open this package because its a vary special tea in my opinion, because its pretty rare. The sugar element in this tea made me purchase it, it made me curious!

The dry leafs are pretty large and tippy but thats a sign the quality is good, there were almost no broken leafs in this ziplock bag. For my first steep i’m using a teaspoon of leaf and using the recommended brew time of 2min with 95°c water. The color turns out a dark brown a bit like a ceylon or a light brewed assam. On my very first sip (the tea is still to hot) i notice a light malty taste and of no surprise i can tasted a little bit extra sweetness from the sugar, its not overwhelming but in my opinion enhancing the taste a bit. When its cooled a bit more its less malty then i expected but its still very strong in taste and even a little bit caramel like.

Its a tea i could possible drink on a everyday base but its far to unique to be actually doing this. A nice surprise and i will be trying to get some more off these canton tea club tea’s…

Preparation
205 °F / 96 °C 2 min, 0 sec
darky

my 100th note!

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83

Yixing teapot – 370ml of which I will only be filling half way as it’s for one so roughly 175ml-200ml
Tea weight – 5g
Water temp – 95°C
Steeping times – 15 second increments

The leaves have a musky leather aroma and rich earthen charm. The ageing process seems to have been very kind so far.

The flavour features thick, smoky, sweet, musky, earthen clay elements. Rather smooth considering the amount of different rich flavours it contains.

A nice Puerh that should improve nicely as it ages, if I can keep myself from drinking it all that is.

Preparation
205 °F / 96 °C 0 min, 15 sec

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90

A very pungent green with features of peony, peach, grass seaweed and dry nuts.

Good quality leaves with hairy/reflective silver tips. Very fresh and a definite recommendation for any strong green tea lovers.

Preparation
170 °F / 76 °C 2 min, 0 sec

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84

A very tasty Bi Luo Chun with elements of grass, sugar snap peas, flowers and honeysuckle. Excellent quality leaves complete with silver haired tips and a pungent aroma.

Bi Luo Chun always gives me a tea buzz :)

Preparation
165 °F / 73 °C 2 min, 30 sec
Dag Wedin

Yeah, one of my favorite greens. I find the white bi lou chun to be a bit tough to brew right. have to go really cool. it turns astringant/bitter very easily.

KittyLovesTea

I know what you mean, one day it can be too strong and the next day it’s mellow. I might have a go at brewing the Chinese way according to Teavivre. It’s towards the bottom of the page, seen similar instructions for brewing Long Jing too. Must try it, maybe tomorrow.

http://www.teavivre.com/info/brew-bi-luo-chun-green-tea/

Starfevre

I am so sad that I have never experienced a tea buzz or a tea high. I suspect it has to do with the fact that I don’t react to caffeine, but it still makes me sad. You are lucky.

Bonnie

Starfleet, the caffeine conveys the l-theanine to the brain but doesn’t cause the tea high. You never know what tea will effect you. Fresher, pure tea is a better bet and many people say white, some green and oolong tea’s give a buzz ( or sense of well-being). For me, it’s a certain white tea and puerh. Most puerhs make me feel good and all fresh sourced tea’s.

Starfevre

Ah, thanks, that was informative! I guess I’ll have to keep trying then.

KittyLovesTea

The only tea that makes me tea drunk/high are pungent greens. If I steep it a little stronger than recommended and drink two pots in quick succession it makes me feel very relaxed and happy and my eyes feel warm and tired. Also get a little light headed sometimes. Keep trying Starfevre you will never know when it may work for you. :)

Dag Wedin

Strong sheng does it for me. :)

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