REVIEW: Canton Tea Co – Canton English Breakfast (spring 2014)


Tea: A blend of Assam (Mokhroy and Siajuli estates), Yunnan (Feng Qing), Ceylon (Doomgastawala estate) and Rwandan (Rukeri estate) teas
Purchased at: Canton Tea Co
Twitter: @cantontea
Facebook: Canton Tea Co
Link to Canton English Breakfast

Canton English Breakfast is the second blend refreshed by master blender Phil Mumby, the Rare Tea Hunter. Compared to Canton Traditional English Breakfast,  Canton English Breakfast has larger leaves and contains two Assam teas, not one, and a Ceylon tea. It does not have any Kenyan teas, which form the heart of the Traditional English Breakfast blend. While I really enjoyed the refreshed Traditional English Breakfast, my first impression of Canton English Breakfast (i.e. its leaf appearance and aroma) is very positive, as it looks like the type of black tea that I’m typically drawn to. Only taste will tell, so read on to see what I think. Continue reading

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REVIEW: The Kent & Sussex Tea and Coffee Company – Korean FOP Woojeon


Tea: Green tea from Jejudo Island, Korea
Twitter: @kentteacoffee
Facebook: The Kent & Sussex Tea and Coffee Company
Link to Korean FOP Woojeon

Dry leaf:

- The dry leaf consists of dark green, curly leaves Continue reading

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REVIEW: Canton Tea Co – Cha Nang Ngam Cing Xin Oolong (2013)


Tea: Lightly oxidised oolong from Dol Mae Salong, North Thailand (spring 2013 harvest)
Purchased at: Canton Tea Co
Link to Cha Nang Ngam Oolong

Canton is selling leftover stock from their Tea Club Archive. Currently the club sends members a new tea each week (although the format of the club is set to change around Christmas time, so stay tuned). Many of the teas featured in the club are extremely rare or from parts of the world that are less well known for tea production. I couldn’t resist trying some of these leftover teas, so I ordered oolongs from Thailand and New Zealand. Continue reading

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REVIEW: Canton Tea Co – Traditional English Breakfast (spring 2014)


Tea: Assam (Hajua garden), Kenyan (Kaimosi and Kapchorua estates), Rwandan (Gisovu estate), Yunnan Dian Hong
Purchased at: Canton Tea Co
Link to Traditional English Breakfast

Last February I reviewed Canton’s Traditional English Breakfast tea. At that time it was a blend of Assam, Ceylon and Yunnan teas. I thought it was a good, but I wasn’t blown away because it cupped out a stronger tea than I typically drink, and I like the idea of having a Kenyan tea in the blend because I think it is a fundamental component to the whole idea of an English breakfast tea.

This spring, master blender Phil Mumby (@RareTeaHunter) refreshed Canton’s Traditional English Breakfast and Canton English Breakfast blends. Continue reading

Posted in Assam, Black tea, Canton Tea Co, Chinese black tea, English breakfast tea, Kenyan black tea, Rwandan tea, Yunnan (black tea) | Tagged , , , , , , | 1 Comment

POLL: How do you make and take your iced tea?


We’re in the dog days of summer and many of us are substituting glasses of refreshing iced tea for our regular cuppa. Lately I’ve noticed that the topic of iced tea is getting a lot attention on Twitter, and below are a couple of polls about what kind of iced tea you like and how you make it. Also, please add a comment (on the blog, Twitter or Facebook) and tell everyone about your special iced tea recipe. Do you have a special mix? Do you take sugar or lemon in your tea? I absolutely love iced tea, and you can read how I like it here.


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TEA TOPICS: Blog views by country

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When I started my tea blog in April 2013 I had no idea where my readers might come from. Being based in the UK, I figured most of my readers would be British, and I suspected a lot of readers would come from the US because of the amount of tea blogs coming out of that country.

While my ultimate goal is to get views from every country in the world, I feel quite honoured to have had readers from 86 countries thus far. If we are working under the assumption that there are 196 countries in the world (a number disputed by some), I still have a ways to go, but I think things are filling in nicely. My top 15 views by country are as follows: Continue reading

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REVIEW: Tip Top Tea – Hong Shui Oolong (2013)


Tea: A 40% oxidised oolong from Lugu village, Nantou County, Taiwan
Sample provided by: Whittington’s Tea Emporium
Twitter: @WTEmporium
Facebook: Whittington’s Tea Emporium
Link to Hong Shui on Whittington’s Tea Emporium website

Dry leaf:

- The dry leaf consists of large rolled leaves that are a chocolate brown colour

- It has a sweet, roasted aroma. However, when the dry leaf is added to a pre-warmed gaiwan or teapot, it gives off a distinct peach aroma Continue reading

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