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Two very special Darjeelings

Two First Flush Darjeelings: a Comparison

by on October 10th, 2016

This year we have brought back two favourites from the Tea Club to feature in our seasonal tea range. Tara’s Offering and Spring Blossom - two exceptional Darjeelings from the Samabeong Estate. Both are First Flush, both are from the same garden; but each has its own distinctive character. Our Head of Tea Ali has done a comparative tasting of the teas for us. 
If you would like to taste along, we're offering you £5 off when you buy one each of the two Darjeelings. Use code SAMABEONG at the checkout. 

Ali writes:

One of the perks of working at a tea company is getting to taste hundreds and hundreds of different teas... Read more

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Jingdezhen – the birthplace of porcelain

by on October 4th, 2016

We are delighted this week to welcome friend of Canton and CHAYOU tea house founder, James Thirlwall, as guest blogger.

Here he shares his experience from a recent trip to Jingdezen, the "Porcelain Capital" of China


Jingdezhen - in northeast Jiangxi, is a mecca for all lovers of tea and its most delicate and beautiful vessel - porcelain.

Lying on the southern banks of the Chang river, this ancient town formerly known as Changnan saw production of early ceramics begin in the Han Dynasty (206BC - 220 AD) continuing all the way up to the present day as it remains a centre for the finest porcelain in the world.

I travelled to Jingdezhen earlier... Read more

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How to make the perfect chai latte at home

by on September 28th, 2016

We're big fans of the Chai latte here at the Canton office. Now that autumn is well and truly on its way, the warming blend of spiced black tea and steamed milk makes it a perfect drink.

However, Chai lattes sold from the big high-street coffee chains hit the news headlines earlier this year due to their 'shocking sugar levels'. Costa's massimo Chai latte was found to contain a whopping 20 teaspoons of sugar. So we've developed our own recipe using Canton Organic Chai that contains a fraction of the sugar (less than 1 tsp per serving!) and is easy to make at home.



10g Canton Organic Chai
2 heaped tsp of honey, or... Read more

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Woodruffs Organic Cafe

by on September 28th, 2016

This September we are supporting the Soil Association's Organic September campaign, so it’s a great time to introduce you to Woodruffs, who back in 1998 was one of Britain’s first completely organic cafés.

Set on a prominent corner of the high street in the Cotswold town of Stroud, Woodruffs has a bright and welcoming interior with the work of local artists on walls. The food is appetising and healthy and is accompanied by a range of Canton’s organic teas - naturally.

Owner, Holly Moore tells us: “Our ethos is to use the finest organic ingredients sourced locally to create inventive and delicious food for all dietary requirements. Our dishes are mainly vegetarian,... Read more

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The Simbong Division of Glenburn Tea Estate

The challenges of growing organic tea

by on September 6th, 2016

As we look for one of those little symbols on a packet that tells us our food and drink is organic, do we ever stop to think about what it really takes to be organic? Just grown without pesticides, would be the simple answer, but in reality there is a whole lot more that has to be done and many challenges to overcome, especially when it comes to converting a tea garden to organic production, as Kate has found out since she’s been at Glenburn.




For the past 10 years, Glenburn has been preparing for this moment. Being able to offer the world a Darjeeling tea that is both premium and... Read more

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Interview with Beyond Bread

by on August 22nd, 2016

Last month, we were excited to add Beyond Bread to our expanding list of happy customers - a bakery in the heart of London where their goodies are fresh, satisfying and entirely gluten free.


While gluten free foods sometimes lack the excitement or variety of their traditional counterparts, what you get from Beyond Bread is something quite different. We spoke with Lana, a member of their dedicated  team to learn what Beyond Bread are all about and why they love Canton, before dropping by their new site in Islington for some tea training and to sample a sandwich or two!



Canton Tea: Tell us a little about Beyond Bread.

Lana: We are a... Read more

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Finished Long Jing leaves

How to store tea

by on August 10th, 2016

Ali, our head of tea, shares her three tips for how to keep your tea remaining fresh and at its best:


1. Dark and airtight 

Exposure to oxygen allows the tea leaves to continue to oxidise, which can change the flavour. To avoid this, store your tea a cool, dry, dark environment in an airtight container.

A tin caddy with an airtight seal like this one is an ideal way to store tea


You don't need to invest in fancy storage for your tea. Yes, an airtight tin or tea caddy makes it a little easier, but a snaplock plastic box, or kilner jar work equally as well providing you keep them in the... Read more

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A tea picker at Lingia

A Visit to Lingia

by on August 4th, 2016

Kate recently visited the Organic Lingia estate in Darjeeling. One of 13 gardens owned by the Chamong group, it is certified organic and boasts some of the most spectacular views in Darjeeling, and is where we source one of our delicious First Flush Darjeeling teas. 





As we reach the entrance to the estate, over 6000ft above sea level, the views are breathtaking. I don’t say this lightly, as I’ve been living in the Darjeeling area for nearly 3 months and I know a good view when I see one. From a village perched in the hills, about half an hour from Darjeeling town, the road winds down through lush, deep green tea fields,... Read more

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Plucking tea by hand in the misty Himalayan fields of the Jun Chiyabari Tea Garden

Nepali Tea: Our first from the Jun Chiyabari Tea Garden

by on July 28th, 2016

This year we are so excited to be offering our very first Nepal Tea, Nepali Himalayan Black, made by the Jun Chiyabari Tea Garden.

Ali, Head of Tea, explains:




Traditionally, when asked to list the main tea producing countries of the world, Nepal doesn’t automatically come to mind. In fact, Nepal has been producing tea for years and you may not have even realised you were drinking it.


Darjeeling is so close to Nepal, that some Darjeeling tea gardens are just a hop, skip and a jump away from the border. You may even be able to see a Nepalese tea field from a Darjeeling one.
Large quantities of green leaf... Read more

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How to make matcha

Three Matcha Green Tea Recipes

by on July 27th, 2016

Last week, Canton founder Jennifer, treated staff at The Mae Deli to a session on how to whisk up Canton’s Organic Matcha green tea, ahead of it being added to their menu.



Velvety smooth and bursting with goodness, our organic matcha is a perfect match with Mae Deli’s ethos of serving delicious healthy food.


Ella Mills of Deliciously Ella, who founded The Mae Deli, has long been a fan of the health giving properties of matcha green tea, and has featured several recipes in her books and on her blog. Inspired by the training session, we’ve curated our own three favourite ways to enjoy matcha green tea.


Plus, to get everyone excited for our matcha... Read more

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