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The story behind our new award-winning Khongea Assam Gold

by on March 25th, 2015

Why did we choose it?

 

Tea buyer Ali explains:

“In the last few months we have begun to expand and improve our offering of Indian teas and are building relationships with some really fantastic gardens in Assam and Darjeeling. After tasting Khongea’s teas it was apparent that these were some special Assams, and we knew we just had to have the Khongea Assam Gold! Khongea is a fantastic estate producing some really interesting teas; we are already planning on buying lots more this year.”

 

Sudhir Prakash, Chairman of Khongea and the Glenburn Estate in Darjeeling, states:

"If Darjeeling tea is referred to as the Champagne of tea, then a good quality Assam garden such... Read more

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Memories of Yunnan

by on March 11th, 2015

In 2013, Jen, Ali and Phil (and a documentary film maker!) went on a three week sourcing expedition to Yunnan – the home of Puerh tea. Here they recount some of their memories.

 

Ali

Our trip to Yunnan to source Puerh was the first tea buying trip I ever went on, and my first experience of China – talk about being thrown in at the deep end. Yunnan is a vast province covering 152,000 square miles: that’s nearly 60,000 square miles bigger than the UK. Located in the far south-west corner of China it boarders with tropical Myanmar, Vietnam and Laos. The whole province is blanketed in nosebleed-inducing high mountains (literally! I... Read more

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Suggestions for Mother’s Day

by on March 11th, 2015

Surprise your mother with lunch, dinner or Afternoon Tea at somewhere special that happily serves Canton Tea. Advance booking is recommended.

 

CARRI (Business Development)

Old Parsonage Hotel (Oxford)

A traditional afternoon tea in the heart of Oxford. Home-made scones, jam & clotted cream, freshly prepared sandwiches and cakes, roaring fires, plenty of atmosphere and lashings of Canton Tea.

 

Old Parsonage Hotel

 

JAMES (Finance Director)

Hotel Café Royal (London)

The Oscar Wilde Lounge at Café Royal is a gorgeous, opulent room where Oscar and his coterie met daily. Also described as ‘decadent and quintessentially English’ it’s a perfect destination for Afternoon Tea, where the well thought out menu delivers first savoury delicacies such as wild boar,... Read more

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Red Envelopes

Chinese New Year Traditions

by on February 18th, 2015

Happy Chinese New Year! 2015 is the Year of the Goat. 
People born in the year of the goat (also known as the year of the sheep) are considered to have calm and gentle personalities, with delicate thoughts, a great level of creativity, and a strong sense of justice. They are blessed with particularly good health, and their lucky colours are green, red and purple.
Here are some Chinese New Year customs and traditions in photos.
 

 
Lanterns
It is common to hang numerous colourful lanterns at Chinese New Year. They decorate streets, marketplaces, houses and landmarks.


 
Fireworks
Fireworks are set off both to celebrate the New Year, and to drive away evil. The first person to... Read more

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Customer Feedback Survey Results 2015

by on February 13th, 2015

The response to our recent feedback survey was fantastic - from glowing reviews to tough-love criticism, it will all help to make us a better company.

 

These are some of the highlights:

96% Happy with delivery time of their order
98% Find our checkout process easy to use
98% Are happy with the quality of our tea & teaware
98% Would order from Canton Tea again
98.5% Find our website easy to use
99% Would recommend Canton Tea Co to others

 

There were also a number of common themes, queries and requests that cropped up. Here are some of them - and our plans on how to address... Read more

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Dragon Well – the most famous of all green teas?

by on February 6th, 2015

Warning: this blog is not for green tea experts. It is for those who have never tried green tea or at least never enjoyed it. It’s not very technical; it’s just a few thoughts and experiences, and some drinking suggestions.

One or two people might remember that I wrote a blog a while back with the provocative title ‘What’s so great about green tea?’ In that piece I confessed to finding green tea a bit challenging, especially in the context of experts who are obsessed with infusion techniques and temperatures: it all seemed too difficult, too much could go wrong.

But I’m going to take a different tack this time. In 2012,... Read more

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Da Hong Pao

“Pot of gold: tasting the world’s most expensive tea”

by on February 2nd, 2015

A personal response to the article in The Independent last week

It’s been a while since I wrote a blog. The Canton Tea Club is having a break, and I have been busy through January setting up a new tea packing business. But something happened last week that really got under my skin and has led to this short piece.

On Monday I was asked by a contact at Fortnum & Mason to help her prepare for an article on Da Hong Pao: a feature writer from The Independent was preparing an article about this legendary tea and wanted to do a phone interview. So I wrote as much as I could... Read more

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Japanese Tea Day

by on December 23rd, 2014

This December, we had our third internal tea training day at Canton, focusing on Japanese Tea. Mike Bond, Business Development Manager at Organic Herb Trading Co, came along. He shares his experience here in the blog.

 

First a confession. I am a tea novice. I really enjoy a good cup of tea, starting the day with a green or white tea and ending it with an herbal infusion. In the esteemed company of the tea gurus at Canton however, I am becoming starkly aware of my inadequacies.

99% of the tea I drink is in bags, which I am beginning to feel might be the equivalent of saying I’m into coffee whilst... Read more

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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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