black&white #33: Our guide to oolong tea

black&white #33: Our guide to oolong tea

Discover more about this diverse tea category.
Producer spotlight #03: Van Chan co-operative

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

black&white #31: International Tea Day and the future of tea

Why buying small-scale can really make a difference.
Producer spotlight #02: Obubu Tea Gardens

Producer spotlight #02: Obubu Tea Gardens

Artisanal, high-grade green tea producers from Japan.
Producer spotlight #01: Potong Tea Garden

Producer spotlight #01: Potong Tea Garden

A worker-owned tea garden in Darjeeling.
black&white #29: Our take on the nation’s favourite

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

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

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

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?

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

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

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.

Woman in tea field

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 #23: The tea industry’s plastic problem

black&white #23: The tea industry’s plastic problem

Plastic tea bags, microplastics and packaging.
black&white #22: Tea, good for the mind, body and soul

black&white #22: Tea, good for the mind, body and soul

We take a look at the science behind tea and health.
black&white #21: An easy resolution

black&white #21: An easy resolution

Find out how to replace alcohol with tea.
black&white #20: Merry Christmas from Canton

black&white #20: Merry Christmas from Canton

Thanks for supporting independent tea and small-scale growers.

black&white #16: Why we chose our special edition teas

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

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

black&white #15: The quest for tea authenticity

Researchers are creating a chemical fingerprint of tea.
Canton Ali Shan: origin and flavour

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

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

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 #13: How to pair food with tea

black&white #13: How to pair food with tea

A short guide to help you get started.
black&white #12: Why we’re not 'certified' organic

black&white #12: Why we’re not 'certified' organic

For us, it’s always been small-scale, traditional producers.

The fresh jasmine blossoms that flavour Canton Jasmine Pearls by Canton Tea

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 #09: The caffeine high: friend or frenemy?

black&white #09: The caffeine high: friend or frenemy?

It’s the most widely used psychoactive drug in the world. But how does caffeine affect us?
black&white #08: Rooibos, the new champagne

black&white #08: Rooibos, the new champagne

OK it’s not fizzy and alcoholic, but it tastes of where it comes from and it makes you feel good.
berry and hibiscus iced tea

berry and hibiscus iced tea

One of our most delicious teas when chilled, our Berry and Hibiscus iced tea is the perfect sugar-free...