Select Currency

  • Call us on 0203 476 6991

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

This post currently has no responses.

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

This post currently has 5 responses.

exclude
Ian Chun tells us about salt-pickled Japanese sakura cherry blossoms.

Japanese cherry blossom tea – Sakura

by on August 30th, 2013

Canton Tea Club Week 48: Sakura Blossom

This week, Tea Clubbers are getting a deep insight into Japanese culture. The cherry blossoms of the Japanese sakura tree are viewed with huge affection and reverence in Japan. The sakura blossom members received is pickled in salt and plum vinegar. It can be simply rinsed, steeped and enjoyed as a tisane, sweetened in a latte – or used in cooking. Co-Founder and CEO of Matcha Latte Media, Ian Chun, introduces the sakura blossom and its significance in Japanese culture.

"A lovely spring night
while viewing the cherry blossoms
suddenly ended."

So wrote the famed Japanese poet Matsuo Basho in the 17th century.

The image of sakura (the Japanese... Read more

This post currently has 2 responses.

exclude
Unbelievably proud and excited to announce a new herbal range, the fruit of our collaboration with the UK's leading herb expert, Jekka McVicar.

Introducing Jekka’s Herbs at Canton Tea Co

by on May 16th, 2013

Named the UK's 'Queen of Herbs' by Jamie Oliver, Jekka McVicar is an RHS multiple Gold Medallist and a well known writer and broadcaster. Jekka has joined Canton Tea in a partnership to offer the world's best herbal infusions. With Jekka's unrivalled knowledge and enthusiasm and our expertise at sourcing and blending, we are confident that the tisanes in the range will be the best you have tasted.

So how did this collaboration come about?

It all started back in the summer of 2012 when Edgar got hitched to Charlotte at the beautiful garden – home to The Ethicurean. They know Jekka and suggested we might have some common interests.

So I met... Read more

This post currently has one response.

Jen and Ali see puerh cakes being pressed and witness some extremely rare beeng cha in the making

Alice and Jennifer in China: A Puerh Pilgramage

by on May 15th, 2013

A morning of serious tea tasting at Mr Li’s Da Fu factory – one of the region’s best producers of top class Puerh, followed by a visit to the puerh pressing room.

A shaky, hungover Mr Li, leaves us to indulge in some rare spring Purple buds in both loose leaf and cake forms. The leaves are beautiful in appearance, dark, glossy needles which look particularly impressive in cake form.



We also taste a cake of the Da Bai Hao (big white hairy buds). This tea was made in 2011 so has not had the eight years aging it needs to develop its full flavour palette. It’s good now but will be... Read more

This post currently has no responses.

Jennifer and Ali get besieged and soaked in Jing Gu

Alice and Jennifer in China: Dai Water-Splashing Festival

by on May 14th, 2013

Back in the town of Jing Gu, Jennifer and Ali get fully involved in a rather wet tradition.

The Buddhist Water-Splashing Festival (known as Songkran in Thailand) is the Dai people’s most important traditional event. Ancient myth holds that twelve women helped to rid the world of an oppressive demon-king by beheading him with a single hair from his own head. The Dai people showed their gratitude by splashing the women with water to rinse the demon’s blood from their clothes. Water in Dai culture symbolises emotion and wisdom and splashing people is a great expression of goodwill. Posters showed young women in beautiful traditional dress scattering drops of sparkling... Read more

This post currently has 2 responses.

Jen and Ali meet Mr Li and go searching for wild puerh tea trees

Alice and Jennifer in China: Mutant Purple Tea Trees

by on May 13th, 2013

Still in Yunnan, Jen and Ali meet Mr Li and visit his wild growing puerh trees.

The drive from Menghai to Jing Gu took eight and a half hours through spectacular tropical forest and mountain gorges. This is home to thousands of rare flowers, thronged with butterflies, monkeys and birds, among them the Bronzed Drongo. Supper is in an isolated roadside café above the Mekong River, beneath hills flaming with burning stubble. Our feisty leader, Xiao Yen, takes control of the kitchen. She bosses the cooks around and chops vegetables to create a good restorative noodle soup.

Our main objective in Jing Gu is to meet Mr Li, a top Puerh producer.... Read more

This post currently has one response.

Jen and Ali meet one of the youngest tea masters in China

Alice and Jennifer in China: the 29 year old tea master

by on May 8th, 2013

After Nan Nuo Mountain Jennifer and Alice head to Hekai Mountain to meet an astonishing young tea master.

The next morning brought a couple of hour’s drive in the other direction and on the way up the bumpy dirt track we stopped off to see our first 800 year old tea tree. At the top was a cluster of houses of the Laku people who welcomed us with the customary tea drinking.



At 1700m Hekai Mountain is less densely forested but has thousands of big old tea trees that were once cultivated but now grow wild.



They were abandoned many years ago but as the rare puerh tea market has exploded in recent... Read more

This post currently has no responses.

Alice and Jennifer travel to Yunnan to drink wild grown puerh

Alice and Jennifer in China: Puerh at Nan Nuo Mountain

by on May 7th, 2013

Lots of photos and videos to share from Nan Nuo mountain in Yunnan, the home of puerh tea.

Unrefreshed by a night’s nonsleep, Xiao Yen took us for breakfast (noodle soup) in the heaving, chattering market. The vivid colours and smells changed at every step, from raw meat to live fish and sacks of giant frogs, knobbly, technicolour vegetables Xiao Yen couldn’t name in Chinese let alone English.





Then our first real day doing what we came for – a journey over miles of rough road with Su Er to his traditional family home and tea farm up on Nan Nuo Mountain.



There are 20 villages on this famous Mountain and we were... Read more

This post currently has one response.

Jen and Ali meet puerh expert Scott and experience weird and wonderful BBQ food

Alice and Jennifer in China: Kunming, puerh and BBQ

by on May 6th, 2013

Yunnan is in Southwest China but still feels pretty remote. Bordering Myanmar (Burma), Laos and Vietnam we flew first to Kunming where we had 4 hours to kill until our next flight on to Xishangbanna...

As Kunming is the home of Scott, one of our trusted puerh experts, Ali and I took a taxi to his house. 50 mins there, 50 mins back, 10 mins getting lost, 5 mins haggling with the driver who wanted to charge us double the fare on the meter - that left us just under an hour. Was it worth it? Oh yes.



Also visiting was the delightful Ned from the US company, Silk Road Teas, and... Read more

This post currently has 3 responses.