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Chris Prindl working

Interview with Chris Prindl

by on December 5th, 2014

We are thrilled to be offering unique, hand crafted teaware designed by Chris Prindl. His pieces are made from English China Clay from Cornwall, glazed in gorgeous unusual colours, and fired at Trebyan Forge. We learnt a bit more about the potter, his background, techniques, and tea preferences.

 

Tell us about your training.

 

I’m not professionally trained at all. I didn’t go to art school. I’m really a musician at heart. I started making pots at Princeton University on a whim. At American universities you don’t specialise in subject until your third year, but study all sorts of things, so I took up a class in Japanese pottery taught by one of... Read more

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Selection of loose leaf Assams

Assam Day

by on November 28th, 2014

Although the website will tell you this was posted by Louise, it is a clever half-truth. I have the privilege to be guest-blogging for Canton Tea Company on the subject of their Assam Training Day. My name is Dave and I work for Boston Tea Party, a trade customer of Canton, at the store in Bath. Barista by profession and writer by ambition. In the presence of the lovely people at Canton, I must describe myself as a tea hobbyist. I collect knowledge, I drink a pot now and then, but I stand in awe of their wisdom and magic they work. I have also only been drinking tea for... Read more

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Cup North

by on November 5th, 2014

The Canton team had a fantastic time on our expedition up north for Cup North, Manchester’s first coffee festival. We chatted with old friends, made new ones, and drank an assortment of rather excellent coffee until we were shaking with a mixture of joy and caffeine.



Cup North was held in the trendy community artist studio centre, ArtWork Greengate. We had a hard task ahead of us: among exhibiting coffee roasters, sourcers, baristas and enthusiasts, we were the sole ambassadors for tea. We stacked our brick-walled stand to the brim with tea and teaware, creating a tea oasis amongst the plethora of coffee, and prepared to convert some coffee fans.



It... Read more

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Darjeeling tasting

Darjeeling Day

by on October 24th, 2014

This week at Canton we had our first internal tea training day. We learnt all about Darjeeling tea: the region, the history of tea growing there, the difference between the seasons and flushes, and the flavour characteristics that different Darjeelings can offer. Rare Tea Hunter Phil Mumby led the talk, imparting wisdom and knowledge gained from 35 years in the trade.

Jennifer and Phil

We tasted a few first flush Darjeelings from different tea plantations, and then some second flush, looking for the distinctive muscatel character. We had a break for some amazing chocolate and peanut butter brownies made by Kate for Canton Cake Day, which advantageously happened to coincide with... Read more

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The Tea that began it all: Pouchong

by on August 29th, 2014

Canton Tea Club Week 100: Jennifer Introduces Pouchong

Why did we start a specialist tea company eight years ago in the teeth of competition from giant corporations and packaging-led pretenders? When the profound disinterest of the food service sector meant loose leaf, green tea stood for hassle and health nuts. So why did we do it?

 

Er, that’ll be the Pouchong – the enigmatic green/oolong tea from Taiwan that led us into this world.

 

Taipei 1988: ‘It’s just green tea’ said Professor Lin, as the large dark green leaves lurked, unfurling in my cup. I knew I was tasting something special. At once sweet and dry, mineral and floral, rich and light, complex... Read more

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Nirmal Kumar Saha: Arya Estate

by on August 26th, 2014

Canton Tea Club Week 99: Arya Ruby Darjeeling

A few weeks ago Nirmal Kumar Saha from the Arya Estate came to visit us in Bristol. Nirmal, who has been working in tea for nearly 50 years, travels the world selling Arya tea.  He answered some of our questions about the history of the estate and his own experiences.

1.    How did you come to be involved with the Tea Industry ?
Just after completion of my school and prior to joining University for graduation, at the age of just 16, I got an opportunity to work for a renowned Tea Company under KANORIA TEA GROUP. Now I am in my 49th year of Tea association.

2.    How... Read more

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Cold Brew Lemongrass

by on August 15th, 2014

Canton Tea Club Week 98: Edgar introduces Lemongrass

I had planned this article a few weeks back when the weather was a little warmer so I apologise if it’s raining when you read this. I’ve been trying to drink a little less caffeine recently which is pretty hard when working at Canton HQ, and have been experimenting with cold brewing, especially using some our great herbal teas and blends.

 

Cold brewing is a trend in the coffee world but it is also a great method to brew tea. Cold brew tea is not the same as iced tea, there is no added sugar, fruit or other frilly bits; it is just purely... Read more

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Kate introduces Silver Needle

by on August 8th, 2014

Canton Tea Club Week 97: Silver Needle

If you have been in the Tea Club since the early days (I know there are a few of you) – you might be getting two flashbacks here. The first is that this tea featured in the very early weeks of the club – so please forgive us for wanting to share this true classic of a Chinese white tea with as many tea-lovers as possible.

 

The second blast from the past is…well, me.  In early 2012 we started working on the club – something that Edgar had always wanted to do. But he left me in charge. “This is your baby” he would say,... Read more

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2006 Lao Ban Zhang wrapped

Lao Ban Zhang- The King of Puerh

by on August 1st, 2014

Recently we added a 2006 Autumn Lao Ban Zhang Puerh to the website, at £180 this is one of the most expensive teas we have ever sold and the price might come as a shock to those who are unfamiliar to the Puerh market. So why is this particular tea so expensive?

The Puerh market in general is experiencing a prolonged boom, prices are doubling year on year and there is no sign of this slowing down. As well as being drunk, Puerh is also collected, collectors will often store their teas for years whilst the value increases and then sell them on at great profit. Lao Ban Zhang teas are THE most... Read more

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Phil introduces Mi Lan Dan Cong

by on August 1st, 2014

Canton Tea Club Week 96: Mi Lan Dan Cong

Each of us at Canton gets to choose a favourite during the summer, and this week it’s my turn. The tea I have chosen isn’t the rarest, or the most unusual, and in fact it’s one of the most popular teas that the company sells. I have picked it because it brings back some vivid memories of visiting the farmers, and because it is one of the few examples of true artisan tea making I have experienced. And it tastes fantastic – I have yet to find anyone who doesn’t like it.

Artisan? Or Not?

It’s not hard to find ‘artisan teas’ these days.... Read more

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