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Canton Chai

5 Delicious Chai Recipes

by on October 17th, 2017

Chai's medley of ingredients don't only make a delicious cup of tea,  its blend of herbs and spices also translate beautifully into a host of other beverages and food. With winter approaching, we are welcoming anything with a warming kick - starting with these feel-good chai recipes.


Chai Spiced Pumpkin Latte


1. Chai Spiced Pumpkin Latte

Chai latte has become increasingly popular over recent years, and has acquired quite the following. However, why just stick to just adding hot milk and sugar to your chai? This recipe for homemade spiced pumpkin latte can be enjoyed throughout the day and is a real winter warmer. Ingredients such as pumpkin, honey, milk and cinnamon... Read more

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Organic September: 5 Places to Enjoy Organic Tea

by on September 8th, 2017

Every year, the Soil Association shine light on going organic in September. When a tea is certified as organic, it means that is has been grown in controlled conditions where fewer pesticides and no artificial additives or preservatives are used in production. Additionally, the highest standards of animal welfare are met during farming and production, and no GM ingredients are at all present. To celebrate Organic September, we have compiled a list of 5 places where you can find and enjoy our organically certified tea.


1.Woodruffs Organic Cafe

At Britain's first fully organic cafe, Woodruffs, you can pick up a pot of our organic Earl Grey. Our bespoke blend is made from high grade... Read more

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Shinichiro Hashiguchi’s Contemporary Tea Rooms

by on August 31st, 2017

Earlier this Summer, Canton founder Jennifer Wood and head of tea, Alice were invited to give a Genmaicha tasting at the Tanabata Festival. The event was hosted at Kew Gardens and run by Japan House and The Japan Society, and celebrated Japan's ancient summer star festival. Amongst the origami workshops, traditional tea ceremonies and vibrant theatrical performances stood a beautiful installation of an open weave tea room designed by renowned Japanese architect, Shinichiro Hashiguchi.

Shinichiro Hashiguchi


Shinichiro Hashiguchi is a Japanese born architect who places his focus on traditional Japanese crafts, whilst continuing to present the universally admired Japanese tea ceremony rooms. He has a number of great masterpieces, which reimagine Japanese traditions... Read more

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Spotlight on Obubu Shaded Sencha

Spotlight on Obubu Shaded Sencha

by on August 20th, 2017

In Kate’s second blog from the Obubu farm, she tells us about one of the most sought-after Japanese green teas - shaded Sencha. How is it grown? And why is it so special? Let’s find out…


Kate: I have to admit,  even though I’ve worked with tea for quite a few years now, I departed for Japan knowing next to nothing about shaded tea (slap on the wrist.) Its ok though – because how better to learn about it than by actually farming it?


You’ve probably heard of Sencha. It's the most famous and one of the most popular Japanese teas. It’s characterised by its long, thin needle shaped leaves. Sencha was... Read more

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Afternoon Tea Week 2017

by on August 14th, 2017

Afternoon tea was first introduced to the UK back in the 1840's by the seventh Duchess of Bedford, Anna Maria Russell. It is said to have all started when she complained of a sore stomach after only being able to eat twice a day, and began enjoying a small afternoon snack accompanied with a cup of tea. Afternoon Tea Week is an entire week dedicated to the delicacy. In celebration, we are featuring some of the wonderful places that you can relish an Afternoon tea around the UK.


Afternoon tea beside the Exe Estuary at Lympstone Manor


Lympstone Manor

Lympstone, Devon

Officially opening it's doors this year, Lympstone Manor is the latest project... Read more

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Profile of the Obubu Tea farm

Profile of the Obubu Tea farm

by on August 10th, 2017

Kate, former Canton team member, spent an exciting few months at Obubu Tea in Japan, helping to harvest and process their spring green teas. Here she explains why Japanese green tea is so special, and how the team at Obubu Tea are doing things a little bit differently…


Kate: Japanese Tea and the culture that surrounds it have always been a little bit mysterious. Perhaps this is because superior  Japanese teas  are not readily available to tea drinkers outside of Japan, perhaps because some of the deep umami flavours they carry can be an acquired taste, or perhaps it’s simply because people just don’t know enough about them.


The story of Obubu... Read more

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Summer Limited Edition Collection

by on August 3rd, 2017

Introducing our second limited edition collection of the year - the summer collection, featuring the very best teas harvested in May and June this year. May is one of my favourite times of the year for tea as this is when the season really kicks off on the islands of Taiwan and Japan- when the climate warms up enough for the tea bushes to awaken; the Jasmine harvest is also in full swing in China, so jasmine scented teas begin to appear on the market. We have some really special teas for you this summer- some classic, can’t live without favourites and one or two spectacular new treats that need... Read more

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Introducing the Yellow Sprig Dan Cong

by on June 29th, 2017

One of the real heroes of our 2017 Spring Limited Edition Collection is the Yellow Sprig Dan Cong, an oolong from the Phoenix Mountains with a long and fascinating history, which undergoes an extraordinary transformation from tea bush to cup.


The Yellow Sprig Dan Cong is a precious and amazingly flavoursome tea, which is why there was no question whether it would have a place in this year’s spring collection! While thousands of varieties of oolong exist, few compare when it comes to the Yellow Sprig’s intense flavours that assault the senses over and over.  Its tiny leaves are picked from just ten 200 year-old tea trees that grow on the... Read more

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The Top of Tea from the Himalayas

by on June 19th, 2017

Canton’s Himalayan Heroes
How did tea get to the Himalayas and why is it so good?
In the grand scheme of tea, the Himalayas (those 47 million year old mountains) are a very young tea producing area. By the mid-19th Century the Brits had the beginnings of a serious, population- wide tea addiction on their hands. Reliant on China for their fix (who was not the most stable supply) and not willing to risk running out, they took things into their own hands and went about establishing tea gardens in India, which at the time was under the rule of the British owned East India Company. In 1841 the first tea bushes... Read more

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First Flush Darjeeling by the Selimbong Estate

by on June 2nd, 2017

This year, our First Flush Darjeeling comes from the Selimbong estate. Ali, our head of tea, tells us why this tea is so important to us:


The Darjeeling First Flush is one of the most highly anticipated events in the whole of the tea calendar. As spring arrives in the Himalayas and the mountainsides thaw out, the tea bushes slowly come back to life and by early March there is a smattering of bright green buds and young leaves covering the fields. This is our precious first flush. It kicks off a Mexican wave of tea harvests which start at Darjeeling (and Nepal) and sweep East to Yunnan and Sichuan and... Read more

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