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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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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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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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Nirmal Kumar Saha: Arya Estate

by on August 26th, 2014

Canton Tea Club Week 99: Arya Ruby Darjeeling

A few weeks ago Nirmal Kumar Saha from the Arya Estate came to visit us in Bristol. Nirmal, who has been working in tea for nearly 50 years, travels the world selling Arya tea.  He answered some of our questions about the history of the estate and his own experiences.

1.    How did you come to be involved with the Tea Industry ?
Just after completion of my school and prior to joining University for graduation, at the age of just 16, I got an opportunity to work for a renowned Tea Company under KANORIA TEA GROUP. Now I am in my 49th year of Tea association.

2.    How... Read more

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Lao Ban Zhang- The King of Puerh

by on August 1st, 2014

Recently we added a 2006 Autumn Lao Ban Zhang Puerh to the website, at £180 this is one of the most expensive teas we have ever sold and the price might come as a shock to those who are unfamiliar to the Puerh market. So why is this particular tea so expensive?

The Puerh market in general is experiencing a prolonged boom, prices are doubling year on year and there is no sign of this slowing down. As well as being drunk, Puerh is also collected, collectors will often store their teas for years whilst the value increases and then sell them on at great profit. Lao Ban Zhang teas are THE most... Read more

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NZ teapot sculptures

Zealong – Oolong Teas from New Zealand

by on July 18th, 2014

Canton Tea Club Week 94: Zealong Pure Oolong

Jane Pettigrew introduces this unusual tea from New Zealand and explains the origins of Zealong tea.

I first met the Zealong team in 2010 when I visited the Japanese Green Tea Festival in Shizuoka, Japan.  Amongst the milling hundreds of tea lovers at this three-yearly event, I came across Vincent Chen, the determined and tenacious tea farmer behind this impressive new brand of oolong teas grown near Hamilton on New Zealand’s North Island.  I was so fascinated and impressed by the teas he was making that I pestered him for his story.  Four years and many emails later, I visited the Zealong plantation, tasted more... Read more

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What is Puerh?

by on July 8th, 2014

Sometimes, tea aficionados can forget that certain tea terms mean nothing to the uninitiated. As recently as last July I was equally in the dark. Yet now, after a year of working at Canton, my PG Tips guzzling friends give me blank looks when I talk about the ‘mouthfeel’, the ‘growing terroir’, or the ‘hui gan’.

But the one that most baffles the dedicated drinkers of what my dad calls ‘normali-tea’ is puerh. These mystical compacted cakes, wrapped in thin paper, fermented and matured like wine – to what purpose? As someone who only heard the term myself a year ago, I thought I’d provide a little introduction to puerh for... Read more

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