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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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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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