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The Simbong Division of Glenburn Tea Estate

The challenges of growing organic tea

by on July 19th, 2016

As we look for one of those little symbols on a packet that tells us our food and drink is organic, do we ever stop to think about what it really takes to be organic? Just grown without pesticides, would be the simple answer, but in reality there is a whole lot more that has to be done and many challenges to overcome, especially when it comes to converting a tea garden to organic production, as Kate has found out since she’s been at Glenburn.

 

Kate: 

 

For the past 10 years, Glenburn has been preparing for this moment. Being able to offer the world a Darjeeling tea that is both premium and... Read more

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Turui

Jingdezhen – the birthplace of porcelain

by on July 12th, 2016

We are delighted this week to welcome friend of Canton and CHAYOU tea house founder, James Thirlwall, as guest blogger.

Here he shares his experience from a recent trip to Jingdezen, the "Porcelain Capital" of China

James:

Jingdezhen - in northeast Jiangxi, is a mecca for all lovers of tea and its most delicate and beautiful vessel - porcelain.

Lying on the southern banks of the Chang river, this ancient town formerly known as Changnan saw production of early ceramics begin in the Han Dynasty (206BC - 220 AD) continuing all the way up to the present day as it remains a centre for the finest porcelain in the world.

I travelled to Jingdezhen earlier... Read more

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World Tea Brewers Cup

World Tea Brewers Cup in Dublin

by on July 6th, 2016

Jen:

To Dublin - surely one of the world's friendliest cities for the World Tea Brewers Cup. High excitement for Canton as we had two contestants and I was one of three judges. 18 international entrants meant stiff competition (and Canton Tea MD Edgar ramped up the pressure on our guys). Alice said later it was one of the most stressful experiences of her life. . .
This competition was all about the brewing: teasing the most lovely and characteristic liquor from the tea leaves. All contestants were given the same teas in unmarked bags, and had to brew with the same water. It was up to them to choose the... Read more

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Taiwanese samples

Spring teas arrive at Canton

by on July 5th, 2016

Ali:

 

Spring is always the most exciting time to be at Canton Tea, it means we are flying off around the world visiting tea gardens and literally hundreds of samples are arriving at the office. The postman always gets the cheeriest reception at Canton HQ! Every year we have the nicest of dilemmas: we taste so many delicious teas, we can't possibly stock them all, but we want to share all of the exciting and unusual teas we get to enjoy with our customers. Also, many of the lovely people who filled in our survey earlier in the year called for us to expand our range of teas and introduce some... Read more

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Sushi and Robata by Genji

Introducing Sushi and Robata

by on June 29th, 2016

Jen:

 

This week was the launch party of Sushi and Robata by Genji, based in Whole Foods on Kensington High Street.

 

This immense, revamped space of open kitchen and cool, casual eating at the bar or table has superb succulent dishes straight off the traditional Japanese style barbeque - or robata grill, as well as the best sushi. It doesn't come fresher - the MD of Genji UK is our great friend and pioneer of sushi in the UK, Silla Bjerrum.

 

Top Robata chef in action

 

Formerly the founder of Feng Sushi, Silla has always been a passionate advocate of extremely fresh, sustainable seafood. And based in Whole Foods, Kensington, the customers are... Read more

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Purple Leaf Bamboo Shoot

Purple Leaf Bamboo Shoot

by on June 29th, 2016

June's Tea of the Month, chosen by Canton's Head of Tea.

 

Ali:

 

This month I’ve had a tough time deciding which tea should claim the highly prized position of my Tea of the Month. We’ve just received our China spring teas, which will be available to buy on the website from next week, and it’s been difficult to choose which one I love best. They are all brilliant (but of course, I would say that – it’s my job to taste and choose which teas make the grade for Canton).

 

In the end, I’ve opted for Purple Leaf Bamboo Shoot, also known as Zi Sun Cha. I first discovered this tea back in 2013 as... Read more

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A tea picker at Lingia

A Visit to Lingia

by on June 21st, 2016

Kate recently visited the Organic Lingia estate in Darjeeling. One of 13 gardens owned by the Chamong group, it is certified organic and boasts some of the most spectacular views in Darjeeling, and is where we source one of our delicious First Flush Darjeeling teas. 

 

 

Kate:

 

As we reach the entrance to the estate, over 6000ft above sea level, the views are breathtaking. I don’t say this lightly, as I’ve been living in the Darjeeling area for nearly 3 months and I know a good view when I see one. From a village perched in the hills, about half an hour from Darjeeling town, the road winds down through lush, deep green tea fields,... Read more

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We’re hiring!

by on June 15th, 2016

We're on the hunt a part-time marketing coordinator to join our small and passionate team in Long Ashton, Bristol. It's a temporary six month position, to provide support to our Marketing Manager (that's me, Scarlett) and maternity cover for three days a week. 

 

Sound like it could be for you? Here's a bit more about the role:

 

You will work closely with me to coordinate all marketing activity for Canton Tea. This will include:

Keeping the website up to date with product launches and news using our CMS
Promoting our teas and teaware through online marketing campaigns
Reporting on all website and social analytics
Coordinating design, copy and photography

 

About you

You will have plenty of experience working in a busy marketing role... Read more

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icedtea

How to make cold brew iced tea

by on June 9th, 2016

Our iced tea method is so easy you’ll want to try it rain or shine.

 

Easy 3 ingredient, 3 step recipe for refreshing cold brew iced tea

 

You will need…
1 litre filtered cold water
12g loose leaf tea
30g syrup

 

Simply…
1. Add all ingredients to an iced tea jug and stir
2. Pop in the fridge and leave to infuse for at least 1 hour (although overnight is best)
3. Pour the tea over ice, and serve as is or with a slice of lemon

 

Keep covered in the fridge for up to 5 days.

 

Canton team favourite: Organic Wild Rooibos and strawberry iced tea

 

Our favourite must try pairings:

 

White Peony and pomegranate – the delicate one
The pomegranate enhances... Read more

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Tea Gifts for Thursday Day

Does your Dad love tea?

by on June 8th, 2016

Father’s Day is coming up fast in the UK (it’s on Sunday 19th June if it’s not yet in your diary). If your Dad is an avid tea drinker, why not spoil him this year with one of these gifts he can enjoy every day?

Here’s our top 5 tea gifts for Father’s Day.

 

 

1. Lapsang Souchong
From £6.00
With its classic flavours of campfire smokiness and freshly cut spruce, this tea is sure to evoke your Dad’s childhood memories.

 

2. Gaiwan 
£12.00
The traditional way to infuse and drink tea. Perfect for the tea enthusiast.

 

3. Good Night Blend
From £6.00
Give the gift of sleep with this bespoke blend by Queen of Herbs, Jekka McVicar. Our head of... Read more

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