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“Sadly the last bit of this that I had left…I will truly miss it and its wonderful floral notes.” Read full tasting note
“Simply exquisite. Sweet, with a bit of a tingly “shocker” in the finish. I am overwhelmed by this tea.” Read full tasting note
“I am having problems getting this tea to be much other than astringent and little bitter. I’m playing with the parameters, but since I’ve only got a sample I won’t get much experimental room. I...” Read full tasting note
“This was definitely a unique oolong as far as background goes. Can’t say it differs much from the oolong milieu in taste and presentation. I will give it this, though, it delivers on its promised...” Read full tasting note
Other names: Magnolia Dan Cong
This is a rare variant of Dan Cong and unique to Canton Tea Co. It is relatively high-grown and lightly baked to produce subtler floral flavours. Leading tea bloggers have rated this tea very highly. It rewards careful brewing and can stand multiple infusions if brewed with care.
Our Buyer’s notes
“The thick tea liquor is mellow with a touch of sharp citrus well balanced by a good sweetness. The aroma is very floral yet delicate with a creamy hint and some nutiness.”
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.
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JK TeashopI am having problems getting this tea to be much other than astringent and little bitter. I’m playing with the parameters, but since I’ve only got a sample I won’t get much experimental room. I do get hints of floral and citrus.
Are you rinsing your leaves? Traditional oolongs like these benefit greatly from a short infusion prior to the brews you will drink either poured off immediately or settled for a couple seconds and then dumped. Mellows out the astringency, liberates wet aroma you can take in prior to your kept infusions, further preheats the tea and pot, removes very small tea particles from the leaves, and opens up the leaves a bit to improve extraction balance.
DanCogs and YanChas really shine when you use a lot of leaf for a relatively small amount of water and a short steep time. Hard at first since brewing with a flat 3-5 minutes using 4g per 150-200ml produces something astringent and bitter, so it may seem counter-intuitive to increase the amount of leaf. But if you bring it up to 6-8g for the same amount of water, use steeps of 1 minute or less (15 seconds at high concentration), and keep water temperature below 90 degrees C, you will get these really lovely, milder infusions. First two may seem a little weak but by the third the character of the tea really starts coming out without the harshness.
This was definitely a unique oolong as far as background goes. Can’t say it differs much from the oolong milieu in taste and presentation. I will give it this, though, it delivers on its promised floral notes and has an inherent creaminess that reminds me of osthmanthus-scented teas. Even at a two-minute steep, it embittered a bit. For future attempts, I might go with a lighter temperature to see what I end up with. A decent cup, just not the best.
Full Review: http://www.teaviews.com/2010/12/25/review-canton-tea-co-magnolia-blossom-oolong/
The dry tea has virtually no scent. I had to put some in my hand and literally touch my nose to it to detect anything. Even then, the scent is unremarkable.
195/1 min 45 sec. I tried to steep very lightly with this tea, but it ended up being too light and watery, so I dropped the basket back in for another thirty seconds.
It’s very, very floral. In fact, I think it’s the overdone floral that ruins the tea. The oolong itself doesn’t have time to properly steep before the floral scenting grows bitter in the cup. It’s a barely okay tea, but certainly not one I’d choose again as I like to taste the tea much more strongly than I’m able to produce with this one before it becomes too bitter.
Initially I brewed this at a bit over 90C and though I liked the the vegetal flavour it seemed a little too astringent, even bitter but reducing the temp to about 85C and reducing the first steep to less than 2 minutes cured any bitterness and just left a taste which is really difficult to describe, well I can’t think of an appropriate analogy or comparable tea… so to me a most unusal tea and I am glad I bought 50g as I think I need more than just a sampler to properly do this justice
