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. This is first time I’ve had a tea from either country, and I’m keen to see how they stack up against my favourite oolongs – lightly oxidised Taiwanese oolongs.
– The dry leaf is made up dark green, tightly rolled balls
– It has a light floral aroma
– The tea cups out a light green liquor that has a strong floral, sweet (jammy-like) aroma
– Like the aroma, the liquor is dominated by floral and sweet notes. The body is rather light, but the aftertaste really grows and lingers in the throat
– The Tea Club recommends infusing this tea for two minutes in a teapot or gaiwan. I broke the rules with my gaiwan and tried to infuse this tea for 30 seconds. This did not work: I got a rather flavourless cup. The tightly rolled balls need two minutes to open. Try infusing this tea three to five times
– After following the club’s infusion time recommendation, I found this to be a very enjoyable oolong with bold floral flavours. Its aftertaste is what impressed me most as I found the body of the tea initially underwhelming, but the aftertaste expanded and lingered in my mouth, making it a very satisfying tea. Although this Thai oolong is very unique and gives people a distinct drinking experience from other oolongs, I think it would really appeal to people who like Chinese Ti Kuan Yin oolongs, but it may not be every Taiwanese oolong favourite. It is definitely worth a try
Purchasing Cha Nang Ngam Cing Xin Oolong: A 10 gram sample is £5. Be aware: Stock is limited on these Tea Club Archive teas.