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