Tea Reviews | It's All About The Leaf

Canton Tea Co

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Company Name: Canton Tea Co.
WebSite: http://www.cantonteaco.com/
Phone: (+44) 0845 519 5575
Email: info@cantonteaco.com
Ships To: Worldwide

About:
Canton Tea Co is a London-based tea company trading in high grade, whole leaf Chinese tea. We have exclusive access to some of the best jasmine, white, green, oolong, black and authentic puerh teas available. In our first year, we scooped Six Golds at the 2009 Guild of Fine Food Great Taste Awards. Our Jasmine Pearls won the top three star gold award, endorsing it as the best available in the UK.

All Reviews for Canton Tea Co

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The chance to try this tea is something very special. Unfortunately, despite how special it was, I am not honestly sure which of Canton Tea Co’ Pu’erhs this tea is. “Canton Beeng Cha” is all that the label says, and from my limited knowledge of Chinese, I know that a “Beeng” or bing is a round…

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I felt that this tea was going to be a very unique experience. After all, pouchong is not a very common type of tea. The people who grow it refer to it as a green tea, yet in reality, pouchong is actually a type of oolong. The oxidisation process is such that the tea is supposed to be very light in flavour. For preparing pouchong, water of a temperature akin to that…

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Descriptions of this pu’erh say it is to be sweet and mellow. The dry cake is very spicy and sweet with a touch of smokiness. Flaking off several pieces of the larger cake into a gaiwan and prepared to rinse the leaves. The now-wet leaves carry less of a smoky smell than before. My first steeping…

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This tea is made of contractions. Lovely, lovely contradictions. It’s both mild and brash. Untamed and civilized. Light yet strong. The leaves are big and twisty and unruly with the typical white tea fluffiness. Darker than I expected. They’ve got a sweet, hay-like aroma, similar to other white…

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The aromas of this white tea’s dry leaves are quite sweet and grassy. Fuzzy, short, white twists intermix with small green leaves for an enjoyable looking tea.  Canton Tea Co’s packaging suggests using 2 teaspoons of leaf per cup of water and infusing the tea for 2-3 minutes. Accordingly, 2 teaspoons…

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Canton Tea recently asked if we could review their Special Puerh, produced for them a small artisan farm in Yunnan Province. They state that it is made from big leaf maocha is from the Big Tree, Arbor varietal, and consists of Grade 6 leaves and above, with some small buds…

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Well, the notes on the website state that this tea will hit maturity in 2010 and peak in 2015. I have enough to try it now, and then hopefully remember to try this four years from now. The dry leaves smell creamy and smooth (I love the smell of cooked Pu’erh), and they have a bit of spice in the aroma. I notice a few stems in amongst…

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This is such a light, refreshing tea.  Very mild, very light – the brewed color is a light pale wheat color.  The brew has a light hint of a tang or tart to it as well.  Lovely. I once read a Japanese food related comic, that mentioned drinking hot tea on a hot day.  I alway thought that was absolutely insane.  However, this tea makes me understand this..

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The initial scent I get from this tea reminds me of a darjeeling…light and a bit spicy. In fact, this almost seems light enough to be a bit reminiscent of some green teas that I have had. Steeping it for three minutes with just-boiled water, I’m greeted with creamy aromas from the golden-brown liquor. Despite being a little too eager…

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So, as I child, I used to eat grass.  Not a lot, and not actual grazing, but every so often when outside, I’d pick a blade and nibble.  Thank goodness my parently didn’t use chemical fertilizer, and that we didn’t have any dogs!  I favored wild grass, because you can get the milder white hearts…

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I am a big fan of Canton Teas, so it was with anticipation that I opened the packet of Superior Long Jing.  And at once, I got the green bean aroma and the visual of the large flat leaves.  Ah, Lovely.  I tried brewing this two ways.  The first way was with approximately a teaspoon of leaf per cup, brewed at about…

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Flowering teas originate from Southwestern Yunnan Province. Flowering teas are prepared primarily for their aesthetics; often in glass / transparent vessels so that the blooming of a flower right before your eyes within seconds can be fully enjoyed. The tea leaves are harvested…

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My preference when it comes to pu’erh is certainly for a nice cooked and aged pu, but all the same, this 2004 Ji Xing Yi Wu sheng pu’erh was a gift from a friend and came highly recommended. So I decided to first give it a shot in my gaiwan and take it through it’s fragrant paces.,,

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Canton Tea offered up this opportunity for me to try their Superior Long Jing and I jumped at because I’ve never tried this quality of Dragon Well before.  I really appreciate and enjoy the experience that comes with every Long Jing, regardless of it’s grading, it’s always good…

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Wow. The aroma of the dry leaves, an intensely sweet and grassy smell, was incredible. I opened the package and it wafted instantly to my nose from a foot away. That, I must say, was impressive. I went ahead and steeped two teaspoons in one cup for…

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Canton Tea’s Alishan Oolong is absolutely fantastic! I haven’t tasted an oolong so flavourful in a long time. Alishan Oolong is one of Taiwan’s finest high-grown oolong teas. According to the Canton website, their Alishan won 2010′s Great Taste award and I can see…

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Lapsang Souchong is also known as Wuyi Yunwu. The name Lapsang Souchong came from Tibet which once lay on the route of tea trade to Europe. In Tibetan language, Lapsang Souchong means “perfectly made by hands.” The Fukienese word “Souchong” literally means little variety or subvariety…

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Jade Sword also known as Mao Jian is a favoured tea among many for its light refreshing vegetal flavour and pale liquor. Canton Tea has again provided an exceptional sample. In digging around on the internet, I found a comment in an article by Jane Pettigrew about the difficulties…

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Flowering teas are a wrapped present. The inside and the resulting tea are always a surprise. The little bundle felt very substantial and almost overly heavy before I placed it in the steaming water. It then began to open, and it looked a little, well, shoddy. Pieces of the exterior…

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Canton has become one of my preferred tea companies and today I’m reviewing one of their flowering teas. It’s called Sweet Osmanthus and I expect it will be both beautiful and delicious. My glass teapot met my ceramic floor about a month ago so I’m making do…

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Longjing is one of China’s Ten Famous Teas but there are many grades from high quality to the standard. Inferior teas are even sometimes passed off as Lonjing. Highest quality Longjing come from the young, first flush of the pre-qingming crop (10 days before the…

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I’ve had the pleasure of reviewing a number of the Canton Tea Company’s teas, and have been very pleased with their products. Their teas have been very flavorful and enjoyable to drink. Therefore, I’m finding the current cup of tea I’m trying a disappointment…

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Steeping these leaves in a small, ceramic teapot, I would love to say that the smell conjured up old memories of camping trips and the like…but it did not. It was, however, a delightful aroma that wafted from my teapot to my nose. I steeped the leaves for 2 minutes and 30 seconds…

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Category: Oolong Tea Company: Canton Tea Co. (website) Ingredients: Oolong Tea Vendor Suggested Preparation: Use about 2 tsp per cup (200ml) and brew around 85°C (185°F), allow to steep for 2-3 minutes and infuse at least 3 times Dry leaf reminds me of fresh cut greens. Brewed this sample in my IngeniTea and made it [...]

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I have to be honest and say, I don’t drink a lot of yellow tea. In the past, it was because yellow tea wasn’t readily or easily available at my local tea shops. But now, I guess it’s not a tea I normally think of reaching for from my tea stash (I currently only have one on…

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It seems almost daily that there are more and more tea infused chocolates, chocolate bars and other treats available. To date, I have only tried a couple of tea infused chocolate bars, and what they are lacking is the purity of taste. To me, if you are going to mix chocolate…

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hese tea leaves are awesome. They look like they’ve been pressed in a book like wildflowers. Flat spiky leaves that smells delightfully like something like I’d like to have as a vegetable side dish with my dinner; well spiced green vegetables. Almost reminiscent…

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I have had AWESOME luck with Canton Tea Company’s teas!  I have enjoyed MANY and this one certainly followed suit!  It’s Creamy, Tangy, and a little semi-sweet grassy type taste. Light and Clean. Sometimes I think the creamy and tangy seem to contradict each other but in this tea they work really well together!  It was a pleasant surprise!  I love…

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To start my first review here, I thought it would be fun to share how I go about tasting teas (and I hope others will share too!). I do all my tea tastings (as opposed to tea drinking) first thing in the morning. Yes, even before I brush my teeth! I was inspired by Chocolate…

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Pu-erh tea is named after a small town in the Yunnan province of China where tea leaves are harvested from an ancient broad-leaved variety of camellia sinensis called Da Ye. The sample from the Canton tea Company is a cooked, loose pu-erh that uses forced microbial biodegradation to promote further oxidation known as fermentation. Pu-erh is distinctive as a black tea with a deep mahogany-red liquor and an intriguing scent of damp earth and wet…

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For this review I decided to brew this tea using a two-cup glass teapot. Canton Tea Co’s website suggests using 1 tsp of pearls per cup, which is difficult to estimate using pearls, so I believe I added about 35-40 of the small pearls to the teapot. Continuing to follow the directions, I steeped the pearls about three minutes, stopping to taste the tea after two minutes…

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Ok, so as I embark on my first official tea review, I realize that I have been procrastinating because I felt so much pressure to write a meaningful review that will educate, enlighten and fully describe my experience as I tried this tea. I had to remind myself that even though I have had…

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What a beautiful tea…

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When I opened the package on this tea, I noticed that the smell was wonderful. It was light and sweet in harmony with a flowery oolong smell…

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First impressions of this tea upon opening the package: It smells old, and it smells like lemon. Not a bad old, but just…aged. There was also a bit of honey in the smell. When I poured the water over the leaves, there was a really strong smell of flowers, but not an overwhelming smell…

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My husband accused me of huffing this tea. I don’t know I’d go that far, but oh my goodness, the olfactory treat when I opened the package! This tea smells amazing. Hints of apricots smothered in cream in a sea of oolong-y goodness. I couldn’t wait to get it steeping…

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This oolong from Canton Tea, hailing from the Wu Dong Mountain, Chao Zhou / Guan Dong, China. Yu Lan is associated with magnolias, and Dan Cong indicates a tea picked from a single bush. (There is some controversy in the Tea world about “single bush” vs another interpretation of the word as ‘single trunk’, a sub varietal in which tea trees uncommonly…

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When this tea arrived, I didn’t recognize the name and the only red tea that I’d tried was rooibos (I love rooibos). Seemed a curious name for an African ‘tea’ though hmm. Yes, this grasshopper has a lot to learn….

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On a shopping trip the other day I saw a box labeled Chinese Red tea. Chinese *red* tea? I’ve never heard of that, I’ve heard of white, green, black, herbal, oolong, honeybush and rooibos teas, but not Chinese Red. I’ve heard rooibos called red…

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White teas are generally early spring pick, young growth leaf, that are picked early in the day. They are delicately handled, to ensure the leaf is not damaged, and sun dried for short periods, and are minimally oxidized…

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efore brewing, straight from the bag, the leaves are long and unbroken, tangled together in a nest. The freshness of the leaves is apparent in their strength and scent…

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I’m sure I’ve had a silver needle before, but I don’t have any recollection of it. I brewed it for 2 min’s at 175 degrees. After the allotted time brewing the coloring as surprisingly fair. The lightest hint of gold, it was almost barely there. Holding it up to the light, there was a warm glow, but I had to double check that I had prepared…

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I like green tea but it’s never the first tea I reach for. I generally oversteep it and then fight to get past the bitter taste of my own forgetfulness. A friend of mine swears by the bitterness of green, says that you don’t get the full benefit without oversteeping it…. erm I don’t know…

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This Taiwanese tea is actually an Oolong, not a green, though I can understand the purveyor classifying it as green. Oolongs are fermented between 20%-80% of their total sugars. The ones on the low end of the scale are very flowery in nose, very delicate in taste…

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My favorite type of tea (thus far) is white tea, more specifically, silver needle, so I was crazy excited to try this one. The only thing that made me hesitate was the fact that it was jasmine flavored. I like the smell of Jasmine but I don’t like teas that taste like perfume…

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To brew this tea, I used about a tablespoon of leaves and four cups of boiling water. Steeped in a glass teapot, it was easy to see the leaves as they released a burnt orange liquor. Upon initially steeping this tea, the first thing I noticed was the incredibly light mouthfeel…

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