Canton Tea Co Blog

We at the Lucky Red Canton Tea Co cannot let the Chinese New Year go unmarked.

Beijing decorated with the traditional red lanterns for Chinese New Year

For an auspicious start, we must have a good spring clean to get rid of any bad luck hanging around – and sweep our floors towards the centre, not over the threshold so we don’t brush away the good luck.

And if that isn’t enough, we will festoon the walls with handcut, red paper couplets, bake little red cakes and drive away evil spirits with ear-splitting firecrackers, and dragon dances – this is the sort of thing.

We’re making the most of the wonderful dragon this year because next year we may struggle to find the symbolism with the Year of the Snake . . .So we’ve come up with offers, give-aways and competitions. Though we’re not tucking hard cash inside red envelopes, we are giving away solid money-off, lucky red vouchers with all orders over the New Year.

Lion Dancing is rewarded with a lucky red envelope - but you don't have to do a lion dance to get yours

Keep an eye our for our sale which could save you lots of money if you’re a dedicated tea drinker. Or maybe you could treat yourself or a loved one to our Year of the Dragon Gift Pack? Also look to our new Facebook page for a big competition with a Year of the Dragon Gift Pack Give-away.

In the Chinese New Year tradition we would like everyone to reconcile, forget all grudges and we wish you peace, happiness, good health and prosperity.

2012 is the Year of the Dragon, and we’ve got a whole host of exciting goings on to celebrate. From Monday 23rd January until Tuesday 7th February look out for:

• New Year sale: Discounts on teas and teaware – its a great time to stock up for the year ahead
• Year of the Dragon Gift Pack: To mark the Year of the Dragon we have created a special edition pack containing three of our most popular ‘Dragon’ teas, presented in a celebration gift box. It will be available only during Chinese New Year (Monday 23rd January – Tuesday 7th Febraury)
• Red Gift Envelopes: Chinese New Year is a time for giving, so every order placed between 23rd January – 7th February will receive a traditional red envelope containing money off vouchers. Just a little thank you from us for your custom.
• Blogs: Learn more about Chinese New Year, and about the tea drinking customs it entails.
• New Facebook Page: We’ll be launching our shiny new Facebook page on Monday 23rd January, starting with a big Chinese New Year Competition. So why not go and ‘like’ us now?

After the launch last night, Canton Tea Co. Directors Edgar and Jennifer share their thoughts on Canton’s exciting new customer, Tuk Cho.

The open kitchen

The restaurant has a brilliant atmosphere: attentive service, colourful, fabric-backed benches, freshly-pressed juices, great teas (all from Canton Tea Co) – and the food? A delight. It was a romp through the street food of Vietnam, Thailand, Malaysia, Cambodia and Japan with a peek into Indonesia. The wooden tables and atmosphere have a sense of the market – it is lively, chattering and fun – but unhurried.

The open kitchen has a phalanx of chefs performing their own culinary speciality. From griddled noodles and soup noodles to curry, stir fry and salad, it’s a great opportunity to pick and mix the best of the food of the Far East, knowing that it’s authentic and cooked fresh for you.

Jen and Edgar enjoying some tea at Tuk Cho

The starters were outstanding. We loved the Chaoeng Chumni Chrauck – Cambodian Pork Ribs marinated in lemongrass and kampot pepper and the Thai salad – Som Tam with green papaya, cherry tomatoes and snake beans. The flavours of the herbs and spices were as fresh and vibrant as the place itself.

We’re looking forward to going back with a bunch of friends and sharing all the different dishes, with lots of tea, of course.

Tuk Cho Ealing opens to the public on Boxing Day.
www. tukchoealing.co.uk

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As Christmas approaches, here at Canton Tea Co. we have found ourselves discussing which Canton products we’d like to wake up to on Christmas morning. We thought we’d share our choices with you…

Jennifer: I'd like a Lotus Flower Tea Bowl

Jennifer, Company Director

A couple of Lotus Flower Tea Bowls would go down well. You need at least two to appreciate the small differences in the delicate handpainting. Such fine porcelain would not be for everyday as I’m a quite clumsy – but to share some calm tea-drinking time with friends and my favourite Green Tea, Superior Dragon Well.

Edgar wants another Yixing Teapot

Edgar, Company Director

Its got to be a Yixing teapot, I’ve got one for every type of tea but I’d still like the Zhi Tong to add to my collection. It pours really quickly so it’d be perfect for brewing our Canton Special Puerh, my new favourite tea.

Dan REALLY wants some Pouchong

Dan, Operations Manager

A Canister of Hand-picked Pouchong for me, please. And a Gaiwan to brew it in. I’m a convert to traditional tea-making methods now, and the Gaiwan is my favourite way to brew whole leaf tea.

Kate: Can I have a Shen Glass Tea Set please?

Kate, Online Communications Co-ordinator

I’ve been lusting after the Shen Glass Tea Bowl Set. Its like a grown-up version of the tea set you had when you were little; I’d invite my girlfriends round for afternoon tea, and chat over little cups of Jasmine Silver Needle.

Flowering Tea and Teapot for Martina

Martina, Distribution & Admin Assistant

The Flowering Tea Gift Box and Round Glass Teapot would be lovely. The buds of green tea and flowers open into gorgeous blossoms in the teapot and look so pretty. Its a fun way to share tea with friends and family over Christmas.

A nice cup of Chai for Mark

Mark, Distribution Assistant

The aroma of the Canton Chai is wonderful, really Christmassy. I’d love a good stock of that and a Piao-I to brew it in.

We receive many queries about tea and its caffeine content. Unfortunately for the curious tea-drinker, there are innumerable myths circulating regarding tea and caffeine, usually propagated in internet forums. Nigel Melican, one of the world’s foremost tea experts, has written the definitive article on tea and caffeine, and we have summarised the main points below.

White tea made from young buds, like this Silver Needle, is higher in caffeine than tea made from just leaves

There are many factors that affect the caffeine content in tea, and they are not dependent solely on the type of tea

Caffeine content in tea varies according to growing environment, processing methods, season, and even which specific bush the tea is picked from, therefore caffeine levels vary naturally within every type of tea and levels in different types can overlap. For example, black tea and green tea made from the same leaf from the same bushes on the same day will have virtually the same caffeine level.

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White tea is not caffeine-free

Many people beleive that white tea is caffeine-free. This is simply not true. All tea (from the Cameilia Sinensis family) contains caffeine. Furthermore, tea made of buds and leaf tips (such as White Silver Needle Tea) contains higher levels of caffeine than a leaf-only tea such as Pouchong Green Tea (but this does not mean that all white tea is higher in caffeine than all green tea).

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There are some generalisations we can make about caffeine levels in different types of tea, but they are not rules

Whilst there is no such thing as a typical caffeine content for each type of tea, on the whole white tea will have a slightly higher caffeine content than green tea, and black tea will have a slightly higher caffeine content than white tea. But these are not binding rules.

As Nigel Melican proves in his article, caffeine content in tea varies due to so many different factors that any caffeine percentage given for a type of tea can only ever be accurate to one snapshot point in time. Furthermore, information about every single factor that affects caffeine levels is not available to the tea producer and the seller, making accurate caffeine level statements nigh on impossible.

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You cannot decaffinate tea by washing it in hot water for 30 seconds

A popular internet myth states that you can rid tea of 80% of its caffeine by rinsing it with hot water for 30 seconds. Whilst decaffination can be achieved by washing tea, a 1996 study showed that to remove 80% of the caffeine you would have to wash your tea for at least 8 minutes, in the process draining it of any flavour it may have had. Therefore, a 30 second wash would leave at least 90% of the caffeine remaining.

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Tea contains another physiologically active compound: theanine

Theanine is an amino-acid that has a calming effect on the mind. Nigel Melican suspects that the presence of this compound means that the body reacts more gently to the caffeine in tea than the caffeine in coffee. In addition, the caffeine in tea binds with tea polyphenols when it is steeping. This is a natural complexing process that results in a slower and more gentle uptake into the stomach and the brain. This is why, generally speaking, most people experience less of a caffeine ‘rush’ from tea than from coffee.

A note: All tea contains caffeine

All tea that is derived from the Camelia Sinensis plant, or a varietal of it, will contain caffeine. Only herbal tissanes (e.g. peppermint, chamomile) that are derived from other species of plant may be classed as naturally caffeine free (although they are often referred to as ‘herbal tea’). All decaffeinated teas (be they hot water washed or solvent extracted) have some caffeine remaining.

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To read Nigel Melican’s full article, click here

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Canton Tea Co. employee Kate recently visited New Zealand, and had just enough time for a quick visit to a tea plantation and a few cups of local Oolong…

The Oolong tea plant growing on the estate

Oolong tea has become a great favourite of mine since starting work in the world of tea early in 2011. And so, when I booked a holiday to New Zealand and was informed that there was a tea plantation that makes Oolong tea on the North Island, it seemed the perfect opportunity to go and meet some fellow tea enthusiasts.

It seems that tea grows particularly well in this part of the world, though not many people know it. Travelling around the South Island, whenever I told a New-Zealander about my upcoming tea-estate visit, the usual reply would be something along the lines of, ‘We grow tea here?’. However, in Hamilton, the surrounding area of the tea estate, New Zealand’s tea-growing potential is better known. As I arrive at the airport, the super friendly airline crew chat about New Zealand Oolong tea, and know the staff of the tea estate by name.

Fabian preparing the Oolong

Approaching the estate in the pouring rain (Spring weather in New Zealand is just as changeable as in the UK, apparently), the rows of green, lush tea plants still look stunning. I duck into the estate restaurant and am welcomed by the steam and aroma of freshly brewed tea, enough to make me forget the miserable weather outside.

Kate inspects the Oolong tea plant

Fabian, a serious tea aficionado, expertly prepares the New Zealand Oolong, and we drink many small cups of the tea in its three forms: pure, aromatic, and roasted. I am told about the production of this tea: once picked, the leaves are processed on the same site as the estate, often by expert tea-pickers from Taiwan, and then rolled, like Tie Guan Yin and Yellow Gold, which unfurl when infused to reveal full green leaves.

Finally, when there is a short break in the rain, Fabian shows me some of the tea plants, telling me about pure soil, air, and sunshine that help the tea plants thrive. Unfortunately for us, that sunshine is hiding today, so we dash back into the restaurant to drink and chat about tea some more. Drinking the Oolong and sitting in those beautiful surroundings, it seems to me that New Zealand tea should be less of a well-kept secret.

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The unique flavour of a Darjeeling tea is often described as a ‘Muscatel’ but the flavours vary with the season – and it is the plucking period that defines the season. There are four harvests a year in India: First, Second, Monsoon and Autumn each producing teas with different characteristics. It is a common misconception that the earlier the flush the higher the grade, but though the First Flush is highly sought after because it contains the new buds, it is possible to have an extremely high grade, very desirable tea from the Second Flush as well as having a lower quality tea from the First Flush.

Darjeeling leaves growing on the mountain-side

First Flush, Easter Flush (March – April)
After the dormant Winter months, the bushes have delicate new shoots and the leaves are tender with a very light grey-green glazed appearance. The infused leaf has a prominent lime greenish brightness and a floral scent and the liquor has a clear, fresh, bright, lively character with a brisk flavour and a pleasant hint of mild astringency.

Second Flush, Spring Flush (May – June)
The succulent leaves have a purplish bloom and are picked with a sprinkling of silvery tips – the leaf buds. The liquor is more rounded and mellow with a slightly fruity flavour. The liquor has a distinctive amber colour and the famous ‘Muscatel” flavour becomes more pronounced.

Monsoon Flush, Summer Flush (July – September)
During this period the liquor changes and it develops a stronger profile but retains the classic brightness and character with a rich and full-bodied aroma. These ‘Monsoon’ teas have more colour, are stronger and make up the bulk of the ‘breakfast’ blends.

Autumn Flush (October – November)
The Tea now has a light coppery tinge and the liquor has a delicate Autumnal note.The liquor takes on a light copper/brownish tinge with a delicate yet sparkling character and a quite distinct from the Spring and Summer teas. The infused leaf has a coppery gold brightness with a sweet, fresh aroma.

Winter Months (December – February)
Dormant period with no production.

Even within these broad categories, climactic variations and the distinctive characteristics of each estate will mean there are significant differences between the teas produced – all part of Darjeeling’s legendary appeal.