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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 ...
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...
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