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    Canton Tea Co. 2009 Mengku “981007” Cooked Beeng Cha

    Country of Origin: China Leaf Appearance: small, dark loosely compressed Ingredients: puerh tea Steep time: 30 seconds Water Temperature: 200 degrees Preparation Method: porcelain gaiwan Liquor: dark reddish brown Lately I’ve been on a big raw puerh kick but I’ve had a sample of this tea for while so I thought that I would give it a try. I was lucky enough to win it when +Canton Tea Co. had a giveaway on Twitter. The taste was surprisingly smooth for a cooked puerh. I usually prefer older teas but can’t really afford full cakes of them so this was a nice treat. It was full of intense earthy sweetness with notes of peat…

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    Canton Tea Co. Jasmine Pearls

    This tea consisted of green tea that has been scented with jasmine and rolled into a tiny pearl shapes. Each pearl had a silvery haired appearance with stripes of green and white. The dry leaves were very fragrant, probably more so than other other jasmine tea I have tried. I steeped this tea in a glass tea pot with 165 degree water for three minutes. One of the best things about pearl type teas is watching the leaves unfurl. The liquor was an extremely pale green in color. The only word that I can find to describe this tea is lovely. It was perfectly balanced between the sweetness of the jasmine and the…

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    Canton Tea Co. Bai Lin Gong Fu

    This is a Chinese black tea that was grown in the Fujian Province. The dry leaves were a mottled brown color and had a fine, curly appearance. They had a very pleasant earthy smell to them. I made this tea in a porcelain gaiwan using 212 degree water and three consecutive 40 second infusions. The liquor was a deep red color that was almost translucent. The first infusion of this tea was sweet and nutty tasting with hardly any bitterness. The second took on a pleasant maltiness that reminded me of a good quality Assam. The third was just as enjoyable and had not lost any of its strength. Very few black teas…