Comments on: Canton Tea Club Week 1: Green Twirl

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By: CharlotteThoemmes

CharlotteThoemmes — Tue, 06 Nov 2012 09:02:43 +0000

Mmm, had another cup of this tea this morning. It was even better than a few weeks ago. A good pick me up with breakfast and a nice reminder of summer on this cold winter morning. Wish i’d brough some to work with me for another hit.

By: Canton Tea Club | Walker Tea Review

Canton Tea Club | Walker Tea Review — Thu, 25 Oct 2012 13:31:51 +0000

[...] and what is interesting. To appreciate teas, you have to experience the sublime and the swill. Canton’s Week 1 tea is a great example. It is a green tea from Nilgiri, India. Now Nilgiri is not know for making green [...]

By: JasonWalker

JasonWalker — Wed, 24 Oct 2012 22:55:45 +0000

I admit, it was difficult to pull much of anything I’d call delightful from this one. No astringency? With the prep method Pettigrew described? Must have been a different lot or harvest season that her notes are based on. Go easier on the temp, and lighter on the leaf for optimal steeping.

By: Canton Tea Club: 52 teas a year | LeafJoy | Discovering happiness through tea

Tue, 16 Oct 2012 13:10:46 +0000

[...] Read Canton Tea Co’s blog post about week one [...]

By: davidburcombe

davidburcombe — Mon, 15 Oct 2012 12:31:04 +0000

I found the chat about leaf washing very interesting and will be researching this morey.
I agree about Nilgiri teas generally, I have travelled extensively round Ooty and Coonoor ( and have only found decent bulk teas,) and, indeed one of my friends owns a brilliant biodynamic coffee plantation there, but one or two export quality and small production teas are starting to be made, so these are exciting times in S India.

By: davidburcombe

davidburcombe — Mon, 15 Oct 2012 12:26:15 +0000

dburcombe@hotmail.com

By: sfugarino

sfugarino — Sun, 14 Oct 2012 00:36:15 +0000

@AC Cargill @f h murphy
http://www.youtube.com/watch?v=bFpZzit3hgw

By: AC Cargill

AC Cargill — Sat, 13 Oct 2012 18:53:57 +0000

@f h murphy @sfugarino
I just thought of a better explanation of what “open the leaves up” can mean: Plant cells have walls of cellulose and interiors that are mostly water with some other stuff. During processing almost all the water is removed. Rinsing exposes the dry cells to water, causing them to re-absorb some. Repeated exposure to hot water breaks down the cellulose and releases the other stuff in the cells. Thus each infusion will taste a bit different. Rinsing is always optional. We just tasted a Li Shan Oolong and did not rinse. The first steeping was short and the flavor was light. Subsequent steeps were longer and stronger in flavor and aroma as more stuff in the leaf cells was released by the hot water. Hope this helps. As for the history of rinsing, maybe someone will know. I’m not sure. Funny how these things get passed around with nothing to back them up factually.

By: AC Cargill

AC Cargill — Sat, 13 Oct 2012 15:43:00 +0000

@f h murphy
I have to agree that this tea is unremarkable, and I would not choose it over other green teas.