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black&white #36: Tea and women, an alliance of empowerment
The role of tea in the suffrage movement, and the potential it has today.
black&white #35: Rooibos and indigenous knowledge
And the value of indigenous knowledge in tea growing.
black&white #34: The Canton Guide to Culture
Some of the UK’s best museums, galleries, cinemas, theatres and bookshops.
Producer spotlight #03: Van Chan co-operative
Harvesting wild teas from the mountains of North Vietnam.
black&white #31: International Tea Day and the future of tea
Why buying small-scale can really make a difference.
black&white #30: Sri Lanka, a tea-producing country in crisis
And its effect on the global tea industry.
black&white #29: Our take on the nation’s favourite
Why does English Breakfast dominate the UK market?
black&white #28: Guest newsletter: the tea-buying season
Why Spring is the most important time of the year for us.
InsideOut #01: Q&A with Oli Coysh, co-founder of Exploding Bakery
We spoke to co-founder Oliver Coysh about cakes, Covid and …condoms.
The UK’s Best Afternoon Teas
From the glitz and glam of a London establishment to the quaint charm of a country hotel.
black&white #27: The calorie conundrum – do they matter?
Is counting calories the right way forward for health?
black&white #26: 8 ways to reuse your old tea leaves
Reducing waste for this year’s Food Waste Action Week.
black&white #25: A baker’s dozen: 13 bakeries and bakehouses to drink Canton
We’re served in the UK’s best independent bakeries and bakehouses.
black&white #24: Eco-labelling – a nudge in the right direction?
Can we reduce the environmental impact of a food to a label?
black&white #22: Tea, good for the mind, body and soul
We take a look at the science behind tea and health.
black&white #20: Merry Christmas from Canton
Thanks for supporting independent tea and small-scale growers.
black&white #18: What does a corporate cup of tea really cost?
And why buying the best can make a difference.
black&white #17: Canton collaborations: scents, spirits and face creams
Find out who we’ve teamed up with over the years.
black&white #16: Why we chose our special edition teas
An insight into the Canton team’s decision process.
Canton First Flush Darjeeling: origin and flavour
We tasted over twenty different First Flush Darjeelings, and this one really stood out from the crowd.
black&white #15: The quest for tea authenticity
Researchers are creating a chemical fingerprint of tea.
Canton Ali Shan: origin and flavour
Fresh, floral and fruity, Canton Ali Shan marries notes of lily flower, stewed apricot and shortbread biscuit in what we think is a masterpiece of an oolong.
Canton Kabuse Sencha: origin and flavour
Notes of baby spinach, nori seaweed and raw pea pods characterise this stunning Kabuse Sencha – along with its umami-richness and a deep, emerald green hue.
Canton Yunnan Gold: origin and flavour
Yunnan, the home of pu’erh tea, produces some of the most delicious and comlex black teas in the world.
black&white #14: London Coffee Festival and our new special edition teas
Plus what we got up to at the London Coffee Festival.
black&white #12: Why we’re not 'certified' organic
For us, it’s always been small-scale, traditional producers.
black&white #11: Flavourings: the good, the bad and the ugly
What are flavourings really made of? And where do these so-called “natural flavourings” come from?
black&white #10: small is beautiful, some thoughts on Big Food
Where does the future of our food lie?
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