Canton Tea Co

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Recent Tasting Notes

89

This is a second flush from Margaret’s Hope. I “think” I’ve had others from this Darjeeling Tea Estate, but I haven’t a clue. Some vendors don’t list origin. Anyway, this is a shy bit different than the usual second flush. The liquor is lighter, brewing to a vibrant gold rather than amber or red. And it’s lacking some of the requisite muscatel character. That said, it’s a floral cup with a feather-touch spice finish and still worth your valuable morning.

Full Review: http://www.teaviews.com/2010/12/14/review-canton-tea-co-margaret%E2%80%99s-hope-silver-moon/

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

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93

You wouldn’t think a company that specializes in Chinese teas would know anything about Darjeeling. Well, given that this is called “Giddapahar China Delight”, I guess it isn’t too much of a stretch. This is everything one comes to expect from a first flush Darj; spice, malt, muscatel, magnificence, etc. It’s not quite as perfect as some of Giddapahar’s second flush teas, but it definitely holds it’s own torch.

Full Review: http://www.teaviews.com/2010/12/08/review-canton-tea-co-1st-flush-darjeeling-giddapahar-china-delight/

Preparation
195 °F / 90 °C 2 min, 30 sec

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90

bamboo, bean sprout, and a sweet aftertaste with a mouthfeel that thickens as it cools. Score= 90 on review # 279 on Walker Tea Review

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69

The first time I cupped this one I stopped after one potato-ey, disappointing steep. My impatience has proven to be folly because this one gets nicer as you go along. It’s not the most delicately imperceptible Silver Needle, but nuanced enough and very durable. Pleasant florals come out with each steep (short, gongfu style) that add complexity to a grassy, relatively straightforward, though sturdy, tea.

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88
drank Anji Bai Cha by Canton Tea Co
4847 tasting notes

Another tea from TeaEqualsBliss Thank you!!!

A lovely sweet flavor, pleasantly vegetative without being too grassy. Very light and delicious.

Preparation
175 °F / 79 °C 1 min, 30 sec

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92

I’m totally diggin’ this one from Canton right now!

I like the 2nd Flush better than the 1st because it smells more malty and the taste is less leafy-astringent (I know there is a better way of explaining the taste but I can’t think of it at the moment)…anyhow…I like this – it’s good!

Both hot and cold!

YUM!

Michelle Butler Hallett

Sounds delicious. Sounds totally like my kinda Darjeeling. Thanks so much for posting this.

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84

This is a nice, sturdy Darjeeling! Fairly nutty and earthy with a floral-like finish.

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83

This isn’t bad! Most if not all people know about the stereotypical Earl Grey so I will write about the differences I found in this one. Sure it’s bold but what I am picking up on what is different than most I have tried is a peppery type taste behind the floral notes. I found this to be interesting and masculine. Yes, I can taste the bergamot but I didn’t find it to be over-the-top…which is just fine by me. The Darjeeling taste is lovely! I think that is the best part of this tea!

Geoffrey Norman

I found this Earl Grey unusual. Tasted more like a Darjeeling with a hint of citrus. Still good, though.

TeaEqualsBliss

I did taste that Darjeeling as well! I didn’t get as much bergamot notes as you mentioned…which made me nervous before tasting, actually…lol…but it all seemed to work out ok that way! :P

Michelle Butler Hallett

DARJEELING Earl Grey? Totally gotta try it!

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58

First steeping. Not much flavor coming though. Just a bit of smokiness.

Preparation
200 °F / 93 °C 4 min, 0 sec

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95

Big Red Robes seem to be everywhere these days. A year ago, I didn’t even know what the hell it was, now I can’t trip over a tea bush without seeing a damn robe. That said, of all the ones I’ve tried, this is the only one that lives up to the hypothetically expensive promise of its regal origins. Sweet rice and fruit notes aplenty.

Full Review: http://www.teaviews.com/2010/12/02/review-canton-tea-co-big-red-robe-oolong-3/

Preparation
Boiling 3 min, 0 sec

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91

rich, intense aroma with silken texture but lighter aftertaste. Score of 91. Review # 274 on Walker Tea Review.

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85

Nice basic puerh. Very smooth and creamy.

Preparation
200 °F / 93 °C 5 min, 0 sec

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69

No notes yet. Add one?

Preparation
195 °F / 90 °C 4 min, 0 sec

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77

Interesting and not like any Puerh I’ve ever had. Not something I’d seek out, but none the less interesting to try.

Preparation
205 °F / 96 °C 3 min, 30 sec

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68

It’s a very good Darjeeling…but only a passable Earl Grey. The citrus-sour bergamot aspect – even with the inclusion of orange blossoms was very understated. For a bolder brew, adhere to Canton’s double-or-nothin’ recommendation of 2 teaspoons of leaves to a 6oz cup.

Full Review: http://www.teaviews.com/2010/11/09/review-canton-tea-co-superior-earl-grey/

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

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85
drank Mi Lan Dan Cong by Canton Tea Co
1812 tasting notes

Sadly the last of this sample. This was a good tea, though I think I enjoyed the Yu Lan Dan Cong by Canton Tea Co. more.

Preparation
205 °F / 96 °C

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85
drank Mi Lan Dan Cong by Canton Tea Co
1812 tasting notes

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85
drank Mi Lan Dan Cong by Canton Tea Co
1812 tasting notes

Because of the delicacy of this oolong, I decided to brew this in a gaiwan with short infusions. First, while I heated the water, I took a look and smell of the dry leaf. Opening the pouch, I bring it to my nose and inhale deeply. The scent is sweet and heavy. Complex, because the heaviness and “darkness” in it seem to be along a different track than the sweetness, which seems to spiral through the tea, never settling in one place. The leaves look dark, twisted, and almost fragile. I rinse the leaves and prepare to begin.

The first steeping is for 30 seconds, and produces a deep and sweet smelling liquor that entrances the nose. The flavour mimics the scent, with a floral profile and a dark flavour reminiscent of a Formosa oolong. A sweet aftertaste sits on the tongue and coats the inside of the mouth. Immensely potent describes this steeping well.

I eagerly steep the leaves again. This steeping is much more subdued. The various elements are well-pronounced. This tea is very delicious and is quite the joy to drink.

By the third steeping, the aroma has become lighter and more vegetal, while maintaining its sweetness. The sweetness of flavour, mingling with the newly developed vegetal flavours, bursts in the mouth quite pleasantly.

The fourth steeping seems to have leveled out the flavour profile. It tastes much like the third steeping. I resteep the leaves again and decide that I am not going to get any more transformations from this delectable tea.

I will continue to steep these leaves until they give out, but this has so far been an excellent experience.

I give this tea an 85/100 on my personal enjoyment scale.

Preparation
195 °F / 90 °C 0 min, 30 sec

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83

This is another of the teas i have recently revisited using the glass brewing method.
Prompted by my recent success with a certain tai ping hou kui, i thought i would try brewing this modest yellow in this fashion.

Using the standard teapot method i found this tea to be mostly unremarkable, in fact as a yellow tea goes i found it distinctly green, not a bad thing but not yellow in the same way as a Jun Shan.

I took a standard 250ml glass, 2.8g of the tea and used 60 degree c water.

The taste really really suited this method of brewing, if i recall i got about 4 or more refills, ith a good flavour that persisted pretty much consistently until it finally died.

With the standard teapot method i think this tea tastes far too savoury and beany.
Using a glass and refill method it is more akin to say a Xu Fu Long Ya, not quite as much bite.

Overall i don’t think of this as a yellow, i think this years crop is very very green, so on a technical point i don’t think its what i would call a terrific example.

However, does that really matter?
Probably to some, but as i treat yellows greens and whites all the same it really just comes down to what i enjoy drinking.
And i have to say breed in this manner i am now enjoying this tea!

Preparation
140 °F / 60 °C

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90

Still quite lovely. Demands attention.

Geoffrey Norman

Canton has a Huang Ya!? I love that stuff. Better than its daintier cousin, Jun Shan.

Thomas Smith

Funny, most Jun Shan Yin Zhen I’ve had is more full-bodied and expresses a wider range of flavors than the Meng Ding Huang Ya I’ve had (I’ve only had 6 or 7 incarnations of it, though). How does this Huang Ya stack up in comparison or in general dimension?

Geoffrey Norman

I’ve only had one Huang Ya, I’ll admit. So I don’t have a median palate to judge from. But I’ve had two Jun Shans, and – while good – they were highly temperamental, spinaching if the temperature was off by a hair. Sometimes even Silver Needle temps were too touchy for it. Didn’t have that problem with the one Huang Ya I tried. It remained ever spicy and herbaceous.

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90

Really fresh, sprightly, complex. Quite nice.

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88

WTR score of 88. Lighter in aftertaste (sweetness). Norbu has generally performed better in consistently sourcing ali shans.

compare to other ali shans on Walker Tea Review: http://walkerteareview.com/http:/walkerteareview.com/tag/ali-shan

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