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Ahhhh! What did I just drink? I guess all I can say is that you should make sure you like rooibos before you buy this product. This pretty much tasted like sawdust to me (I will say that it tasted like the sweetest sawdust from the most delicious wood) but this drink just wasn’t for me. I will refrain from rating this one.

Thank you, ToiToi for swapping this sample with me!

I had to try another Ceylon after my disappointing experience with Canton Tea Co’s Sri Lanka black. I wondered, had I lost my taste for Ceylon?

Nope! This tea is beautiful. Pleasant aroma with nice citrus notes. Just a little bit of astringency in the finish that makes your salivary glands wake up. I hope the tea bag lasts until morning so I can brew another cup!

This was my first tea from the Canton tea club. I was totally psyched (yes, totally psyched) to try it, especially since I haven’t had a Ceylon in a while. Sadly, the predominant note to my palate was dirt a la the skin of fresh russet potatoes.

EDIT: Going with my gut. I’m just not into this tea.

This is a really excellent black tea. I would have given it a higher rating except that I didn’t like it that much when I brewed it in my usual gongfu style. I recommend following the directions and steeping it for 3 minutes in boiling water. Even brewed western style, this tea was also lacking a little bit of- I’m not sure if I’m describing it correctly- weight in the mouth?

I have been brewing this over two days for possibly up to 10 infusions and it’s still great. Even after these many steepings, it doesn’t have any bitterness or rough edges. I haven’t, however, given it the attention it deserves. Yesterday I started brewing it after eating very spicy food, and today I was eating a lemon lavender cookie with it…But, I’m going to be optimistic and give it a high rating.

I am so lowbrow. I am drinking maybe two teaspoons of this mixed in with 5 or so ounces of “original” Almond Breeze almond milk, and all I can think is that it tastes better with the vanilla flavored one. :-/ Drinking it this way brings me back to childhood and eating green tea ice cream at our local sushi restaurant.

Going back to the tea, this is a really a delicious matcha. I enjoy this one more each time I drink it (whether I prepare it this way or in a more traditional manner).

This tea is quite sensitive to steep time and water temperature. My first infusion (3 seconds) I enjoyed very much, but on the second infusion I let the leaves steep for 30 seconds, and suddenly the broth was very bitter and all of the delicate sweetness and floral notes had been overpowered. Is it bad, then, that I am still impressed by this tea if for nothing more than the price was right?

I received this tea in the mail today. The first thing I noted was that the smell of the dry leaves reminded me of these “jerky” treats that I used to buy for my dog. It was a smell similar to hickory smoke. Yuck! I brewed it up anyway, and the broth was pretty bland except for some smokey/sour notes.