Cup North
The Canton team had a fantastic time on our expedition up north for Cup North, Manchester’s firs...
The smell of black tea, memories of Assam, and 'Phil's sniff test'
Canton Tea Club Week 86: Wild Mountain Black
There are some aromas that evoke strong memories. As...
New traditional English Breakfast
We are pleased to announce that we have reformulated our English Breakfast Tea. Created for us by...
Two fermented Japanese Banchas
Canton Tea Club Week 83 & 84: Japan Green Awa Bancha and Bancha Batabatacha
This week and nex...
Connecting: tea, art landscape, music and food
Canton Tea Club Week 81: White Puerh Silver Buds
I will mention this week’s Tea Club tea briefly...
What makes a tea black, green or oolong?
Canton Tea Club Week 67: Darjeeling First Flush ‘Himalayan Secret’
can this really be a black tea...
Amba Estate, Sri Lanka: Beverly Wainwright interview
Canton Tea Club Week 64: Amba Hand Rolled Green
I first met Beverly Wainwright in London 18 month...
Raspberry Jam, Tea and creaming down
Canton Tea Club Week 62: Itakhooli RJ Special
Assam tea, Cream and Raspberry Jam – things aren’t ...
A trip to Fu'an and Golden Monkey Tea
Canton Tea Club Week 43: Jin Mao Hou (Golden Monkey)
Whilst in Fu’an (Fujian) on the quest for fl...
Fu Shou Mei red sugar fired black tea
Canton Tea Club Week 40: Fu Shou Mei (Red Sugar Fired Black Tea)
This week we have one of the mor...
Canton Tea Club Week 39: Original Lapsang Souchong
Jen and I were lucky enough to visit Tong Mu, a small village in the heart of a protected reserve...
The history of tea
Canton Tea Club Week 26
This week I set out to write a piece about the history of tea in Yunnan, ...
Canton Tea Club Week 16: Terai Black
The Marionbarie Tea Estate is situated in the Darjeeling district of West Bengal, India, but fall...
Canton Tea Club Week 10: Mi Lan Dan Cong
As you’ve probably guessed by now, we all love Mi Lan Dan Cong. Alongside Week 2′s tea (Pouchong)...
Canton Tea Club Week 8: The battle of the shans
Ali Shan and Li Shan: Elevate your tea experience
Good quality Taiwanese high mountain oolongs ar...
Canton Tea Club Week 6: Hawaiian Mauka Oolong
Following on from the Hawaiian green last week, we bring you another tea from Hawaii: an oolong m...
Canton Tea Club Week 5: Hawaiian Volcano Green
The first sip of the Volcano Green was a revelation to all of us: a moment of pure tropical bliss...
Canton Tea Club Week 4: Arya Diamond Second Flush Darjeeling
Perched 1500m above sea level on the lush green mountains in the Darjeeling region of West Bengal...
Canton Tea Club Week 3: Xing Ren Dan Cong
Tea lover and writer Geoffrey Norman kindly agreed to write a history of his personal love affair...
Jane Pettigrew introduces Indian Green Twirl Tea
Canton Tea Club Week 1: Green Twirl
We are delighted to launch the Canton Tea Club with an Indian...
Yixing Teapot: Empire of the senses
In May 2010, a 1948 Yixing zisha (purple clay) teapot made by master ceramicist Gu Jingzhou sold ...
Tea and Women – how the Tearoom supported women’s suffrage
You may have seen tea expert Jane Pettigrew on the BBC Great Sport Relief Bake Off recently, expl...
Tea and caffeine - myth and truth
We receive many questions about tea and its caffeine content. Unfortunately for the curious tea-d...
Canton Tea Special Puerh review
Elliot: It’s always nice to see when Western tea vendors begin collecting mao cha and pressing th...
How a wimp wrestled with white tea
Guest Blogger: Geoffrey Norman
Most people begin their tea journey with the obvious – the square-...
Yixing and Puerh
When Canton Director Jennifer Wood visited China in May 2011, she brought back with her eight han...
Going, Going…Gaiwan
Guest blogger: Geoffrey Norman
Let’s backtrack to the year 2005, the birth of my tea exploration....
Teas of the eighteenth century: English tea trade
Guest blogger: Markmann Ellis
Markman Ellis is Professor of Eighteenth Century Studies at Queen ...
Starring role for Canton’s Yixing teapots in BBC Sherlock
As seen on TV
Just before producing their last series, the production team for Sherlock (the new ...
A virtuous indulgence
Great to get the fresh teas in late last week and spent the weekend steeped in the glorious stuff...
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