Canton Tea CoEdit Company
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Recent Tasting Notes
This is quite good but be careful not steep more than 3-4 as it gets bitter quickly imo. Liquor is a very light golden color. Slightly astringent with a dry end sip. Floral, Vegetal, and Mineral notes.
Flavors: Floral, Mineral, Vegetal
I haven’t had a mini-tuo for years and don’t think I have ever had a raw one as I generally avoid them as a rule. That being said these were rather cheap and as I have been noticing a fair few mini-tuos and cakes coming from vendors I trust I figured they would be worth a shot, though I didn’t have high hopes before starting the session.
The tuos have a very faint smokey smell to them which upon heating becomes a bit more pronounced. After a rinse the leaves give way to a bit of grain/hay/wood scent as well as the smokey notes that were there initially. The leaf material is fairly chopped which I was expecting.
After 1 rinse I did a quick 5s brew, sadly the tuo is still half intact so I am not getting the full force of the leaves during the first brew. The liquor is light in flavour with a gentle tang and some grassy hay notes. Not much thickness or returning taste sadly. 2nd infusion was similar in flavour profile to the first but with more oomph and a bit more of a bitter bite, though with no discernible sweetness and with only a little returning flavour on the finish. The main point of comparison that I would have so far wouldn’t be other young sheng but instead would be low grade gunpowder greens that I used to drink a lot of. 3rd infusion the bitterness came to the front with less of the hay/grass and a bit of smoke.
The remaining infusions didn’t really bring much new to the tea after this. Sadly not one I would recommend, though due to the sale at Canton it was an interesting purchase that has at least made me appreciate a lot of the other sheng I have! Mostly what was missing for me was any thickness or real body to the tea and any returning flavour/sweetness to balance the bitter. Guess I now need to work out what to do with the other 9 tuos that I have!
Flavors: Bitter, Grass, Hay, Smoke
Looking at the cake I have tried this a few times in the past but can sadly remember much of my previous encounters with it (more due to time than due to the tea).
The first infusion brewed rather lighter than I was expecting (considering this is now around 7 years old) and didn’t pack a huge punch. There was a fruitiness and subtle creaminess, with the tea seeming to have mellowed over the years.
The strength increased for further infusions with more bitterness coming through and a nice lingering taste coming back a while after drinking the tea. Some almost citrus notes appeared to be present later while drinking as well, which offered a certain crispness to counteract the creamy element.
All round I would say the tea is perfectly pleasant, though not to complicated tea.
Flavors: Bitter, Citrusy, Creamy, Fruity
This is a rare white tea from an experimental first flush batch, grown on the Glenburn Estate in Darjeeling.
Wow. I am so thrilled I ordered some of this tea. This may easily cause the most ardent black tea or tisane lover to consider adding this white tea to their collection.
This definitely has floral and delicate citrus notes. I detected a hint of pineapple or peach or fruitiness. It is crisp, dry, and clean with a beautiful gold liqueur. The dry leaf is large twisted whole leaf with an abundance of silver tips. I wish I could give a better description- I LOVE this tea. This is a limited edition- I highly recommend adding some Glenburn’s Peach Blossom White Darjeeling to your tea stash before it’s gone! So good…
Flavors: Citrus, Fruity, Honey, Lavender, Lemon, Muscatel, Pineapple, Rose, White Wine
Tom and Jerry, American vivified toon arrangement about a hapless feline’s ceaseless quest for a smart mouse.
Not yet named in their presentation showy short, Puss Gets the Boot (1940), Tom (the plotting feline) and Jerry (the spunky mouse) in any case were a hit with groups of onlookers. Artists William Hanna and Joseph Barbera created more than 100 scenes for Metro-Goldwyn-Mayer (MGM). A few of these—including Yankee Doodle Mouse (1943), The Cat Concerto (1946), and Johann Mouse (1952)— won Academy Awards for best enlivened short subject. In many scenes Jerry thwarted Tom’s endeavors to get him and lived to bother him one more day—however every so often Tom got the high ground, or the two would unite against a typical foe. The arrangement was driven completely by activity and visual silliness; the characters never talked.
81/100 for the pleasant smoothness but the lack of standout qualities. A great tea for the money, more brothy than sour, almost like the middle steeps of a buttery Bao Zhong , this tea could age into something rich and sweet given some time.
Still on the green side both visually and flavor wise in October 2017, my recent delivery of this tea brews a rounded, pleasant tea. Leaf grade/size is variable but nothing giant or too damaged. Some care was taken when making these cakes and I can imagine Canton feels that anything with their company name on it has to be Good. Overall a good tea, not nearly as sour as their current Wu Jia single origin, this is a sweet, thick Sheng that would age up into something rich and powerful. Hyper affordable, this and their house Shu are both the best quality:cost ratio teas I’ve bought. Neither is stunning, both are wonderful. This would be a good ‘show someone the less challenging sides of Sheng’ tea and is affordable enough to be a gift cake. This also might be one of those Shengs that could be the basis for a vegetable soup broth.
Celadon Teapot – 240ml – 8g – 15-second rinse, rest for a minute or two.
15s/210’ – Vanilla, strong apricot, sweet, thick, wet hay (in the good sense), heartwood, Dried longan, savory notes, clean brothyness. Pours a bit cloudy. Leaves smell of sour melon, sweetgrass, buffalo grass, nectar, Apricot.
10s/210’-mint, sweet wood, sweetgrass, smelling some of the current storage on it in a good way, not soil but wet forest floor, sour flavors coming out more. Still thick, slightly less sweet, but coating. Has a sour that appears after you swallow. A bit astringent in here, maybe just young, maybe too hot H20.
Flavors: Apricot, Broth, Green Wood, Hay, Nectar, Pleasantly Sour, Sweet, warm grass, Thick, Vanilla
Just got this in the mail, a beautiful mini Bing, pretty tight compression and lots of silver hairs evident mixed in with the leaves.
15/s: The liquor is a beautiful amber color, darker than I expected. Scents of sweetgrass, sour melon, under-ripe plums, vanilla, a hint of smokeyness, pipe tobacco. Hits the whole palate which is nice, flavors coating the whole tongue. It has a sourness on the sides in the back of the palate. which, as your mouth drys slightly, spreads. I would call it astringency but it is more of a pungent sour sensation that builds. In this period I taste apricots, underripe plums, citric acid even. The sweeter aspects of the tea fade and the sourness of a young sheng takes over. You don’t get a strong ‘returning sweetness’ but it isn’t as astringent as some Sheng can be. Pleasant for those who like a sour bite with their young Sheng.
20/s Aroma is still young Sheng with a pleasant tartness.
30/s This is the money steep. Sweet, just a delicate licorice-root sweet sensation on the back of the tongue matched with an underripe fruit sourness on the nose. Aromatic wood, vanilla, caramel even coming out slightly.
45/s Unripe plum, apricots, melon, licorice root, Maca, Indian Sassafass with a light sourness at the end. It does that ‘makes you salivate’ thing which is always odd.
Flavors: Apricot, Buffalo Grass, Corn Husk, Grapes, Green Apple, Sour, White Wine
In many ways, I prefer Yunnan black teas to Darjeelings and Ceylons. Powdery in a good way, they often have that slight bitterness that tames the fruity side of things. I will have to rebrew this more to get a good feel for the tea but off the bat, I am using 3 pearls to 200ml with a 3m steep. Seems low according to the reviews I’m reading here, but it gives me an idea of what a reasonable amount of these will make.
Unfurled the leaves are larger than I expected, with a fair amount of tipps in there, although they took a good 1.5" of stem with that tip too.
The tea has the aroma of dry cocoa powder with hints of vanilla, stone fruit, cherries, caramel 40 (where all my brewers at?!) It has a bit of a bite at the back of the palate, I would call it astringency but it is almost a sour sensation without a sour taste. The body, as I predicted, is relatively light for the amount of tea, but I suppose that may just be the score here. Has that powdery sensation that I love in Yunnans but less than some other more tippy Dian Hong I’ve had.
All in all, this is a pleasant tea, not the best Yunnan I’ve had, but I will have to keep learning these leaves and improve my brew of it. Next time, 5 pearls to 200ml and hopefully I don’t end up jumping off the walls from the caffeine.
2nd occasion to brew these, I went for 6 including a small one or two, in my tea french press, 250ml, 4 minutes, and this was wonderful. MORE is the key to getting your flavor our of this. It has everything I love about Tippy Yunnan/Dian Hong: Creamy, cacao bean, caramel, all without any tanniny bitterness. I got 3 steeps before it started to get watery and gave up. This is a great tea. I didn’t weigh the pearls the 2nd time around, but that would be my only qualm: you would go through them fast.
Flavors: Cacao, Caramel, Cherry Wood, Dates, Roasted Barley, Vanilla
Mellow grassiness and vegetal flavors, and pleasantly sweet. For those that like a vegetal taste that is not too overpowering, this can be a good tea. This green tea is surprisingly patient, with the vegetal taste being a steady companion for many infusions. Really a bargain for this price point, its worth at least getting a sample. Maybe this tea will surprise someone and become an everyday tea?
Longer review, with info on how I brewed it:
Flavors: Grass, Sweet, Vegetal
The dry leaf of this tea smells incredible with a sweet deep chocolatey aroma. The flavour doesn’t transfer perfectly from the aroma and the mouthfeel is rather thin. Still, it is much appreciated that a good quality black tea is used for the base and the chocolate flavour is there as a good complement.
A great Keemun and a great Breakfast Tea. Initially I tried it with just 1 tsp of leaf and the tea was appetising with a slight smokey edge. When I upped the leaf to 1 tbsp, this was an intense, full throated cuppa with woodsy, almost ripe Pu’erh notes. It brews up quick in 2min on the first steep. I sipped my way through 250g of this excellent tea.
Flavors: Dark Wood, Smoke
Drinking this Darjeeling today. It is absolutely right to go with the hot weather outside. Hot in this case is a relative term. You need to understand that I am most comfortable in the zone between -10 and +10 degrees C and it is 21 C outside at the moment.
So, the tea is clear, silky and very refreshing with a delicate floral note. Spot on for today.
Surprised not to see this one on here already. Yay, I get to be first, even if it is only a cursory tasting note because I did not sit down and do a full tasting. So, I started the day with Canton’s 2010 Xing Hai, but felt like a change of pace for the evening. I’ll save the rest of the Xing Hai for tomorrow. I’ve now changed to this tea for the evening. It’s a new one on me and I only received it in the post last week. I tried it the day I got it, but was not overly happy with how it brewed. FF Darjeelings are notoriously finicky, and that first trial was a victim of over-enthusiasm and lack of control of the brewing conditions. This second time around is much better.
The first cup came out golden in colour. It was clear, crisp and silky in texture. Light muscatel flavour is there, some sweetness and some dryness. It has many of the characteristics of some light, dry white wines I have had in the past. The second cup I steeped for 3 minutes and that was perhaps a touch too long. The previous flavours were all enhanced but an edge of astringency has introduced itself. I shall steep a third cup for 3 minutes again later and see how it does, but I can definitely state that this tea passes muster for this Darjeeling fan. I’m not completely blown away by it, but I am definitely satisfied.
The dry tea is an appealing mix of green, white and brown leaves. The tea soup is clear and golden with a fruity and vegetal aroma. The astringency is very faint, perhaps because I was careful to steep at the recommended temp of 195F and time of 2 min. I’ve learned it’s worthwhile to coddle a Darjeeling first flush a bit. Easy drinking was the result and a second steep at 208F for 5 min was a nice bonus.
Flavors: Caramel, Dry Grass, Floral, Fruity, Tangy