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Canton Botanical Calm: benefits, flavour and origin
Canton Botanical Calm was blended to help promote relaxation and ease you into a good night’s sleep.
How to brew the perfect cup of Canton Green Boost
If you’ve decided to add Canton Green Boost to your daily ritual – whether it’s to kick-start your day or to give you an energy boost around your workout – it’s worth taking a moment to let the blend reach its full potential.
Canton Green Boost: benefits, flavour and origin
If you’re looking for a morning hit of caffeine without the shake-inducing vibe of a double espresso, this blend is for you. One of Canton’s new wellness blends, this infusion draws together ingredients chosen for their delicious flavours and natural health benefits. Canton Green Boost is the new way to start the day.
How to brew the perfect cup of Canton Rooibos Glow
When you’ve invested in a blend as special as Canton Rooibos Glow, it’s worth truly respecting the leaves to ensure the best experience possible. Here’s how to brew the perfect cup. As always, steep with care.
Canton Rooibos Glow: benefits, flavour and origin
If you’re yet to discover Rooibos, one sip will have you hooked, which is why it’s one of our most popular ingredients with a rich history worth sharing. This new blend was developed not only for its delicious flavour, but because it draws in ingredients rich in antioxidants, which are highly prized for their health benefits.
How to brew the perfect cup of Canton English Breakfast
You’ve never had English Breakfast quite like this, and for that reason, it’s worth taking a moment to let it reach its full potential. Here’s how to brew the perfect cup so you can savour this special blend.
Canton English Breakfast: origin and flavour
When you set out to create your own blend of a tea with such a popular following, finding a new a...
How to brew the perfect cup of Canton Chamomile
The soothing qualities of Canton Chamomile are best unlocked when they’re treated with care and b...
Canton Chamomile: origin and flavour
Chamomile is a daisy-like flower that has been used throughout history as a traditional calming r...
A guide to milk-alternatives and tea
Whether you’re trying to cut down on animal products or going dairy-free for health reasons, more...
Canton Tea's Secret History and the Invention of English Breakfast Tea
Did you know that the Canton Tea Co name has been around for more than 170 years? Below is a phot...
Darjeeling Tea should come only from Darjeeling
Last year 40 million kilos of “Darjeeling tea” was sold worldwide. But, Darjeeling’s yearly produ...
Matcha Peachu by Monica Berg
We revisit one of our favourite ways to enjoy Matcha; the Matcha Peachu cocktail, created by Moni...
Plastic-free pyramids
Are Canton pyramid tea bags plastic free? YES.
Canton's pyramid tea bags have been and will alw...
A guide to oolong tea
Oolongs are the most diverse of all tea types, ranging in flavour from light, fruity and sweet to...
Top teas for cocktails
Over the past couple of years, tea-infused spirits and syrups crept into the cocktail world have ...
A guide to white tea
White tea is named after its characteristically delicate silver-white hairs. It is made from youn...
A guide to puerh tea
Puerh is a compressed, aged, post-fermented green tea made from special tea varieties grown and p...
Canton Tea at The Wolseley
If you’re looking for a reliable high-end London eatery, The Wolseley is hard to beat: A Grand Eu...
The Wolseley launches sparkling tea
Hot on the heels of announcing our tea partnership with The Wolseley, we have collaborated on a b...
Canton Matcha Affogato
A Japanese twist on the classic Italian dessert. Unctuous, umami matcha balanced with sweet, cre...
Canton Chocolate Noir and the vanilla dilemma
In 2018 the price of Madagascan vanilla, a key component in Canton Chocolate Noir tea and the van...
The three T's
When you’re brewing good tea, you need to get the best from the leaf. Follow these three golden r...
Beyond fair-trade in Taiwan
Last month Edgar and Ali went to Taiwan to seek out the best tea for our customers to experience ...
Tea, the magic ingredient in beer
Always on the lookout for new, innovative opportunities, we jumped at the chance to collaborate w...
Three tips for storing tea
Storing your tea in the right way keeps it fresher and more delicious for longer. Here are three...
The basics of tea
what is tea?
Tea, put simply, is a drink made from infusing the dry leaves, buds and stems of the...
The tea that began it all: 'That pouchong...'
Just why did we start a specialist tea company back in 2008? In the teeth of competition from gia...
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 ...
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