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“I’m having this one again and this time I added a bit more leaf. It certainly brews up a lovely, dark cup once again. This cup has a bit more of a molasses kind of sweetness. It’s thick and has...” Read full tasting note
“Wow. This is nice. I can definitely see why this won top accolade in the Guild of Fine Food Great Taste Awards. Like a cup of caramel. Such a unique full bodied smoothness yet still fresh and...” Read full tasting note
“Smooth as can be! One of my all time favorites. Too bad I only have a 20g sample.” Read full tasting note
“Absolutely gorgeous! Sweet, mellow, and subtle with vague milk-chocolate notes.” Read full tasting note
Other names: Golden Needle Congou, Bai Lin Jin Zhen Congou, Ju Hong
We’ve tracked down the same high grade version that we had last year due to repeated requests from friends and customers who were hooked on it! If you haven’t already experienced this delicious tea, it won the top accolade – 3 stars – in last years Guild of Fine Food Great Taste Awards and takes the naturally sweet, caramel flavours to a completely new dimension. The liquor is a bright golden brown and as you pour the tea, those distinctive caramel notes are released so the fragrance allows you to anticipate the flavour. The tiny, soft, dark buds are covered in delicate fuzzy orange hairs. It is one of the earliest (and best) Chinese black teas ever to be produced. Brew this Superior grade around 80° so the soft, subtle notes are coaxed out gently.
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.
I’m having this one again and this time I added a bit more leaf. It certainly brews up a lovely, dark cup once again. This cup has a bit more of a molasses kind of sweetness. It’s thick and has edges that resemble burnt sugar. It’s not really a milk caramel flavor, but one that is a little smokey, woody and wrapped up with that molasses. There are still earthy and bready flavors that pop out towards the end of the sip — mostly hay and sourdough bread, for me. The sweetness lingers on the tongue long after the cup is empty. Delicious!
Wow. This is nice. I can definitely see why this won top accolade in the Guild of Fine Food Great Taste Awards. Like a cup of caramel. Such a unique full bodied smoothness yet still fresh and interesting. I also see how easy this is to get hooked on. Can’t stop drinking this one. So enjoyable!
Origin: Bai Lin, Tai Mu Mountain; Fu Ding County; Fujian Province, China. 500 – 800 meters above sea level. Spring 2013
Dry Leaf: Tiny, twisted threads of dark brown and gold with scents of caramel and some dried apple.
(The Canton site said that its nickname was Ju Hong (Clementine Red) because the little young buds are covered in delicate bright orange-yellow hairs) I love the names and nicknames they give for the teas!)
Leaf Varietal: Fu Ding Da Bai Cha
Method: 4 ounce ceramic Gong Fu pot
Wet Leaf: All uniform, now clay- brown colored young leaves with scents of hot cocoa
Liquor: Deep amber, it has the Clementine orange hue to the liquor, very pretty
Flavor: First steeping 2 minutes – Rich mouthfeel, cocoa, with a sweet honey in the aftertaste.
2nd Steep 2 minutes- Cocoa, sweetness has faded a bit but still cocoa.
Third Steep 3 minutes- Leaves are giving less now, but still light cocoa and honey notes.
Very beautiful and delicious tea!!!
Flavors: Cocoa, Honey
