Canton Tea Co

Recent Tasting Notes

80
drank Jasmine Pearls by Canton Tea Co
110 tasting notes

My usual supply of Jasmine Pearls are coming from Jing, but because i had a rather huge discount with canton tea i ordered them with them. The basics are the same authentic jasmine pearls without artificial flavors.

These Pearls are a little bit bigger then those from jing but they smell the same, intense floral and fresh. I’m using only a small teaspoon of pearls in my 270ml teapot and steep them for 2m30 sec (my new standard time for greens).

The first cup is lighter green then the one from jing, smells intense like jasmine (as expected) and is light and clean in taste. The green tea is less robust then i’m used to but the jasmine is sweet, i like my first cup but finding it a bit week.

The second cup is steeped for 3m and because the pearls are more unfurled and opened the color is a bit darker green and way more intense and robust in taste. This is by far a better cup of jasmine for my taste.

The third cup is holding on the same as the second, so this tea is very good but i’m not sure if i can choose between jing or canton, they are different but well… overall almost the same!

Preparation
175 °F / 79 °C 2 min, 30 sec 1 tsp 270 OZ / 7984 ML

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80

This white tea has been sitting in my cupboard for way to long now. Time to start drinking from the rare Big White Bud tea. Actually its like silver needles, but bigger! When i say big i mean big, there almost double in size then the other Silver Needles i drank before from other company’s.

I start with one big teaspoon of these tips (big spoon because its a very difficult tea to get the amount right) in 80°c water and i steep it for 2m30sec. The liquor i get from this is a very pale yellowish tea. Actually you can compare this to a good white wine!

Taste wise its comparable to other silver needles but the taste is deeper and stays way longer in the mouth. I find it to be sweeter and more special.

Made a total of 3 brews from the same leafs and each infusion is slightly different, but the quality is very high.

a side note, the picture above is a cake but the leafs where loose in my package could’t find a better picture to show this tea.

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

Was this from the tea club?

darky

yes this was from the tea club, but i bought it from the archive. Basicly i made a mistake and its “old tree” da bai hap

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50

This is the second lemongrass I’m trying from the box. This one is a herbal, and as such (I never drink herbals! I have no idea why. It might be the lack of actual tea. Is that elitist? Eli-tea-st? Are we even doing puns this month? I’m so out of touch.) I had no idea how to brew it, so I used Scheherezade’s steeping parametres – 4 minutes at boiling.

In the bag, this didn’t smell like anything specific, just a vaguely citrusy whole, but fairly subtle. Brewed, though, it’s half Fox lemon toffee and half lemongrass, which is somewhat confusing, seeing as that’s about as broad a representation on the artificial —> natural scale as is even possible. After I let the cup sit for a few minutes, the scent slid all the way into lemongrass territory, however – again, confusing, seeing as lemongrass equals food to me, rather than beverage. I’m expecting this to be a savoury broth, but it’s not.

The confusion prevails as I sip my way through this – my brain thinks it’s having a plain broth to cleanse the palate between courses, and it refuses to accept that we’re actually drinking tea. It’s looking forward to a scented towelette in the near future. It’s anxiously anticipating the green mango salad and also, if possible, something cashewy, please. Is this a fusion place? Are there fancy cocktails to be had? Are we on a date? If so, do we get to make out later? And when is that salad coming?

It’s good; I’m glad I got to try some. It’s just not teaful enough to suit me.

Thanks to KittyLovesTea for sharing!

[Sample from the second round of the EU Travelling Box, spring 2014.]

Preparation
Boiling 4 min, 0 sec

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72

Just before Christmas I received a surprise letter from Canton tea which included a coupon for money off my next order and a 5g sample of their new Chocolate Tea. It was a very nice gesture and the tea was certainly appreciated so it has been lovingly stored for any day I want chocolate. That day is today.

Opening the packet released a pure chocolate scent, one of the most natural chocolate teas I have sniffed so far. I did note seeing chocolate chips amongst the blend too. It also had a vague vanilla after tone.

Steeped this via the recommended instructions.

First few sips reveal a malty and rather smoky black tea, smooth and silky in texture with a hint of sweetness. Not as chocolatey as it’s raw scent, in fact it’s more like cocoa nib, sour and strong with minimal sweetness. Not quite what I had in mind for Cantons so called luxurious Chocolate Tea.

I am liking the black tea base though, but I think it would be nicer without the sour chocolate. Maybe it’s just me but compared to someone like Della Terra’s chocolate teas this one is very subtle. I really was expecting more. If I was to do a blind taste test I would never have said chocolate, I would think it was just a nice black tea.

So while I really do like this black base tea (as my score will reflect) I don’t think it’s a nice chocolate tea due to the lack of actual chocolate flavour. Oh and I’m sure the vanilla will keep it smooth and creamy but in terms of flavour unfortunately the smoke element masks over it.

Preparation
195 °F / 90 °C 2 min, 0 sec 5 g 17 OZ / 500 ML
donkeytiara

crap…i just ordered a small tin of this….should have read your review first….

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91

The dry leaf doesn’t smell of much, but when the hot water hits, it releases the citrusy aromas promised. The liquor is sweet, fruity, and smooth with a lovely, lightly floral aftertaste. There’s absolutely nothing bad I can say about this tea (except for a somewhat unpleasant tingle at the bottom of the throat, but it’s barely worth mentioning). Granted this is the first example of an Oriental Beauty I’ve tried, but I’m very impressed.

ETA: Second steep had an interesting lemony tartness, which was overtaken by woodiness in subsequent steepings.

Flavors: Apricot, Fruit Tree Flowers, Lemon Zest

Preparation
195 °F / 90 °C 2 min, 30 sec 2 tsp 8 OZ / 236 ML

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90

I’m having this one again and this time I added a bit more leaf. It certainly brews up a lovely, dark cup once again. This cup has a bit more of a molasses kind of sweetness. It’s thick and has edges that resemble burnt sugar. It’s not really a milk caramel flavor, but one that is a little smokey, woody and wrapped up with that molasses. There are still earthy and bready flavors that pop out towards the end of the sip — mostly hay and sourdough bread, for me. The sweetness lingers on the tongue long after the cup is empty. Delicious!

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90

The dry leaf is so pretty! Thin black and gold strands – just lovely! It makes a beautifully dark, red-tinted cup. Sipping… I taste hay, sourdough bread and a tiny bit of dark chocolate. Not a whole lot of caramel here, but it’s smooth and sweet. I wish that I could taste more of that caramel as it would add another tasty dimension to the cup, but it is still very delicious.

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95

Not robust enough in flavor for me tonight. I made a beautiful omelet with camembert cheese and caramelized onions, and I guess that this tea didn’t really stand a chance against it.
Oh well, I’ll see if I can’t give it a gongfu session later this week.

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95

I only ordered 20g of this from Canton, as it was so obscenely expensive. But I was curious to try it. It brews a light silvery gold, and tastes distinctly like white rice, bread or wheat. It is naturally sweet, and looses flavor considerably when it cools, which only means that you shouldn’t linger over it. It is like Norbu’s Ya Bao, but even smoother and more delicate, and without any hint of pines. It tastes nothing like Bai Mu Dan or Silver Needle, it is indeed a class of its own in terms of white tea. If you don’t like white tea, then you’ll probably not enjoy this tea – it is very delicate, and shy in terms of flavor. If you, like me, enjoy white teas, then indulge in a small pouch of this. It is an interesting and very tasty tea.
Brewed western style, at 70C. Canton tea recommends brewing it at 75C, and after a taste at 70C I agree. The tea loses flavor considerably when it cools down. Zero astringency, don’t add sweeteners (it’s naturally sweet), or milk. Silky smooth but light body.
The leaves were dark greenish and silvery white, medium length, and twisted.
Points taken off for the exorbitant price.

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

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65

A sample from KittyLovesTea! I’m a lemongrass fan, on the whole. It’s fresh-tasting, citrussy, caffeine free…what’s not to love? My most recent favourite has been Teapigs Lemongrass, but this is equally as good. The pieces of lemongrass here are much finer and more green than I’ve seen before, and they seem to make a more potent brew. It’s still a relatively delicate flavour, in the grand scheme of things, but I can taste lemon clearly rather than the just sweet, hay-like, vaguely citrus notes I’ve experiences with some lemongrass teas. I’ve enough of this left to make a few more cups, and it’s a very pleasant herbal for either morning or evening. Thanks to KittyLovesTea for making me reevaluate my lemongrass tendencies!

Preparation
Boiling 4 min, 0 sec
__Morgana__

This is making me want to steep some lemongrass. :-)

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89

What a magical experience! It was my first time tasting a Longjing tea so I can’t really compare it to others but I loved it! It gave me a sensation of home, possibly because it had an aroma of a sweet corn & milk beverage I used to drink in my childhood. The tea is buttery, slightly vegetal & sweet (hits the spot), fresh and nutty. It’s the type of tea that I can drink at any hour of the day. I steeped it for 2.5 min at 70C and for the 2nd infusion, I steeped it for 5 min at 75C. The second infusion felt milder than the first but it was still great!

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

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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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