Select Currency

  • Call us on 0203 476 6991

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

This post currently has one response.

Bonavita Temperature Controlled Kettle

Water Temperature in Tea

by on November 17th, 2013

Getting the best flavour from loose leaf tea means using the correct water temperature.

The temperature varies according to the variety of tea, its level of oxidation and the number of infusions the leaves have had.  Boiling water poured straight on a delicate leaf can dissolve the tannins (the bitter compounds) which will impair the subtle, fragrant characteristics of the tea.

This is why green and white teas are prepared cool, using water around 70-80°C

Oolongs are brewed between 85 and 95°C. The first wash (quick infusion) can be near boiling to ‘wake up the leaves’ but for subsequent brews the temperature should be reduced a little.

Puerh and Black teas are brewed hotter... Read more

This post currently has no responses.

exclude
A little Yunnan trivia for you

We (heart) Yunnan

by on April 5th, 2013

Canton Tea Club Week 27

Following previous blogs on flora and history of Yunnan, we are now getting close to Ali and Jennifer’s departure on their sourcing trip to this heartland of fine tea. To mark the occasion here are some random bits of Yunnan-iana for ya.

Of course, the Cantonistas will not be the first exotic visitors to Yunnan. Venetian gadabout Marco Polo reputedly got his first sight of tattoos in Yunnan in 1283, observed the locals eating their meat raw with gold-sheathed teeth, and using shells as currency. 600 years later, the Australian traveller and writer, George Morrison gives a delightfully gentle account of his journey through what the locals... Read more

This post currently has 4 responses.

Christmas Tea
Four recipes to go with the ingredients in this week's box.

Make your own Christmas Tea

by on December 21st, 2012

Canton Tea Club Week 12

Quite an assortment of high grade ingredients in your Tea Box this week. They include:

Organic Assam Black Tea
Cocoa Nibs
Liquorice root
Coconut
Cardamom
Cinnamon or Ginger
Orange Pieces
Almonds
Make your own Christmas Tea
This is the opportunity to be a little creative, explore some interesting flavour combinations and make your own Christmas Blend. It can be fun – ask Ali (see last week’s blog.) We reckon even if you have highly sophisticated taste in tea, you’ll be surprised when you add a dash of this and sprinkle of that - just how good it can taste. Keep it subtle to start with. Take the cocoa nibs – nibble a few in their raw... Read more

This post currently has 5 responses.

Introducing two new teas to our range: they're Darjeelings, but not as you know them...

Rare Green And White Darjeelings

by on October 7th, 2011

ARYA EMERALD Second Flush Green Darjeeling

Arya is the Sanskrit word for 'noble' or 'best' and this green Darjeeling tea is a rare and delicious thing from the Arya Tea Garden. Although Black teas are the most established and well known of the Darjeeling teas, there are some wonderful new white, green and oolong teas being made at the gardens now - and some of them are rivalling the best Chinese teas. It is because the tea bushes are the Chinese variety that the tea makers can produce such distinguished teas in each category - and of course because the bushes are so well suited to the high elevation and the... Read more

This post currently has no responses.

Introducing a favourite Darjeeling of ours, from a top estate.

Giddapahar China Delight

by on October 4th, 2011

This is a small family-owned tea garden near Kurseong, a small but thriving hill town in Darjeeling. Giddapahar means Eagles Cliff and the estate sits on a mountain with a jagged rock face. The tea bushes grow high up in this cool, clean air, shrouded in mist for much of the year - perfect for the Chinese varietal Camellia sinensis (v sinensis). The tea bushhes grow slowly at such high altitude and low temperatures, concentrating the delicate, floral flavours in the leaves.

The First Flush from the estate produces quite small leaves which are processed to retain some green. The gold liquor has the lively Muscatel quality for which Darjeelings are... Read more

This post currently has no responses.

For the next two weeks you can learn all you need to know about this famous Indian tea.

Focus on Darjeeling

by on October 1st, 2011

Darjeeling is in the foothills of the Himalayas in West Bengal, northeast India.  On these high, steep slopes there are 87 well known tea gardens that have been producing the highly prized black Darjeeling teas for over 150 years. The gardens are often grand estates or plantations that stretch over hundreds of acres and can sit at altitudes above 5,000 ft. They are still referred to as gardens and each one produces a tea that carries the unique characteristics of where it is grown.

The first tea bushes were planted in Darjeeling in early 19th century from the small-leaved Chinese variety of Camellia sinensis var. sinensis, rather than the large-leaved Assam plant... Read more

This post currently has no responses.

exclude
Canton director Edgar creates a refreshing new blend.

Long Jing and Chrysanthemum

by on September 7th, 2011

Lonely Long Jing
Since we only sell current season, fresh green teas at Canton Tea Co, a single bag of 2009 Long Jing sits lonely and neglected in the corner of the warehouse.

I feel sorry for it. I can’t sell it – so I’ve got to use. But how?

Given my (un)healthy obession with all foods smoked, I put some of the leaves to use by adapting this recipe

See the recipe here

This was great but I’d have to eat a LOT of salmon to use up the big bag of old tea and at £14/kg salmon steaks are pretty expensive.

And then our latest batch of Chinese Herbal teas arrived.

I’d had a Chrysanthemum... Read more

This post currently has no responses.

Ever fancied a guided tea tasting? Now might be your chance to get involved.

Upcoming Tea Tastings

by on June 23rd, 2011

I have no idea which part of the tea process my hands describe here - maybe the tumbling of Tie Guan Yin (Iron Buddha) tea leaves in the bamboo barrels - after withering but before rolling and baking - or how to burp a baby. . .

Recent highlights include a Tea Tasting we held at Kensington Palace last week with a very lively bunch. One of the guests was from N Carolina and gave me some of her own home-grown American oolong. Another expressed her enthusiasm in Mandarin having lived in Shanghai for several years. She gave our teas a big endorsement which is no surprise to us as, counter-intuitively it's... Read more

This post currently has one response.

Come and try our tea and some fantastic food this weekend.

Free Tickets for Foodies Festival at Hampton Court

by on May 26th, 2011

 

We have a stand at this popular Food and Drink Festival this bank holiday weekend. We will also be holding a Tea Tasting Masterclass in the Chef's Theatre each morning at 11.30, if you also want to learn some delicious Soup recipes then you should come. So if you'd like to come along, you can download a free ticket here and save yourself the £15 entrance fee - but you must stop by and say hello.


FREE TICKET
 

 

This post currently has 2 responses.