Canton Tea Co Pouchong @ IAATL

This Taiwanese tea is actually an Oolong, not a green, though I can understand the purveyor classifying it as green.   Oolongs are fermented between 20%-80% of their total sugars.   The ones on the low end of the scale are very flowery in nose, very delicate in taste, and very light in leaf color. These oolongs are sometimes referred to as green oolongs, and tend to need to be steeped at lower temps (below 180F)  The ones on the high end – think Da Hong Pao (Red Robe) – tend to be more robust in taste, aroma, and darker in leaf, tend to be steeped in the 180-200F range.
The tea is a dark jade green leaf, twisted and furled, with a inviting perfume smell,  The leafs are  quite long, common with well processed Pouchong.
1st Steep: 1 TBLS tea (3g) in 6oz water @ 175F for 3 min in my oolong xing pot.  Yellow and bright in the cup, with a nice floral perfume nose.  Excellent sweet “oolong perfume” taste, and a dryness that is much like a green tea.  A touch of that savoriness in the aftertaste that lingers.
Wet leaf is well shaped, long and broad, with a good musky smell.
2nd Steep:  4 Min @ 180 F.  The aroma is much more balanced, with suggestions of Peonies, very pleasant.   The taste has mellowed to a very distinct flower presence, with hints of butteriness, that I associate with Taiwanese Oolongs.  The aroma and taste linger well after.  This steep is the best.
I got two more good steeps from this leaf,   This is a satisfying, refreshing, bright tea, of excellent quality.

See this review and tons of others at Its All About the Leaf.com