Select Currency

  • Call us on 0844 417 6363

Canton Tea at The Old Vic

by on March 14th, 2016

We are very proud to have Canton Tea served in Penny, the cafe at the Old Vic Theatre, London and delighted to have provided some tea for the cast and company of The Master Builder, starring Ralph Fiennes.​

The tea we provided at the launch was our Original Lapsang Souchong as the play alludes to a house that burnt down down and this rare tea has ​the authentic ​smoky notes. It​'​s made on a very small scale in Tong Mu, the village deep in the mountains of a UNESCO protected site where the tea was invented 400 years ago. The tea bushes grow among hills​ ​where monkeys and bears still roam, it is... Read more

This post currently has no responses.

Organic Wild Rooibos

Wild Teas and Wild Herbs from Remote Regions

by on August 28th, 2015

We love wild grown teas, from the amazing stories of tea pickers trekking up steep mountains to abandoned tea farms left to grow untamed for decades, to learning how traditional practices of wild harvesting and foraging still support entire communities. Wild grown teas and herbal tisanes are thrilling to discover and drink.


Many wild teas and herbal tisanes have developed completely naturally, and entirely uncultivated. Other ‘wild’ teas are not completely wild – they come from once-established tea farms which have been long abandoned, sometimes for many decades. A farm may have been abandoned by an owner who decided to desert its remote location to find work in a city, or... Read more

This post currently has no responses.


Getting to know Tea Master Michihiko Nishimura

by on July 30th, 2015

Getting to know Tea Master Michihiko Nishimura, a blender at Dobashien, the most famous and prestigious tea shop in Tokyo. He has blended our new Dobashien Gyokuro.


"Although I am a blender, I have actually never taken the "kanteishi" exam. The kanteishi is run by the kanteishi association, an organization that organizes evaluation (tasting) competitions and those who are in the upper ranks of each competition go on to train more and be certified. You don't need this certification to be a judge in industry tea competitions in Japan. The organization also certifies Japanese tea instructors and Japanese tea advisors to help with the promotion of Japanese tea.


The more traditional term used is "chashi"... Read more

This post currently has no responses.

Rider's Revival Moor Beer jasmine green tea infused pale ale

Tea-infused pale ale: Moor Beer Interview

by on July 2nd, 2015

Bristol brewery Moor Beer Co have created a beer for our customer in common, café/bar/bicycle workshop Look Mum No Hands (LMNH). The beer is in celebration of the Tour de France, and for this Moor wanted to add an extra dimension to their popular Revival pale ale. After a tasting session, they decided to infuse it with Canton's Jasmine Pearls, resulting in Rider's Revival.


We spoke to Justin at Moor about the process of creating this tea-infused beer.


Moor Beer's Justin and Canton's Edgar enjoying Rider's Revival


 Where did the idea originate to produce a tea-infused beer?


We’ve been working with LMNH a long time and were discussing brewing a beer with them... Read more

This post currently has no responses.

Tea leaves Darjeeling Potong

Two remarkable Darjeeling tea gardens

by on June 16th, 2015

Our new Canton Darjeeling is a blend of Second Flush Darjeelings from Potong and Seeyok, two of our favourite gardens.


While many tea connoisseurs enjoy a good First Flush, some of them prefer the more robust flavour of Second Flush Darjeeling. The dryness and astringency of Darjeeling First Flush teas completely changes during the Second Flush as the bushes stabilise and release more of their characteristic flavour. Second Flush teas are much more rounded, with an amber liquor and a complex mix of flavours. The classic ‘muscatel’ description of Second Flush refers to a very specific floral aroma and sweet flavour found in Muscat grapes. It appears fleetingly in tea, but... Read more

This post currently has no responses.


Canton Tea and Pesticides

by on May 28th, 2015

How Canton Tea is guaranteed to be safe



In August 2014, Greenpeace published a damning report on the level of pesticides found in tea exported from China and India by big, well known brands. What they found was shocking – many of the teas contained hazardous banned chemicals and dangerous toxins. They found that ‘over half of the samples contained pesticides that are ‘unapproved’ for use in tea cultivation or which were present in excess of the recommended limits’. They even found DDT, which has been banned from agriculture in India since 1989.


The use of illegal and high levels of pesticides puts the tea workers at risk: ‘it... Read more

This post currently has one response.


Husna-Tara Prakash: Glenburn Estate

by on April 13th, 2015

Owner of the Glenburn Estate Husna-Tara Prakash, where our two newest Darjeelings come from, tells us about the Prakash family and their tea estates.


How did I get into tea……that’s a long story…..Although I was born and brought up in the UK, I spent 8 years in school in India, returning to the UK for 6th form, a gap year and a few university degrees.  I met Anshuman Prakash during my gap year, and 6 years later moved to Calcutta when we go married.  I knew many tea planters' children in my boarding school in India, but little did I know I would end up marrying into a tea planting family. ... Read more

This post currently has no responses.


Glenburn Estate Darjeeling

by on April 13th, 2015

 The Glenburn Estate


Glenburn is a prestigious Darjeeling Estate nestled in the foothills of Mount Kanchenjunga. Originally founded by a Scottish company in 1859, it now belongs to one of India's pioneering tea planting families – The Prakashes (who also happen to own the Khonghea Estate in Assam). Glenburn Estate is 758 hectares in total, 285 of which is dedicated to tea; the rest is covered by forests, rivers, 8 villages, 3 schools and 1 hospitals. Like most estates in Darjeeling, Glenburn grows large volumes of China varietal black orthodox teas. However, in recent years they have started making speciality teas such as whites, greens and oolongs and also started to... Read more

This post currently has no responses.


Kate in Sri Lanka Part 3

by on April 8th, 2015

Sri Lanka is famous for tea, the country’s former title, Ceylon, gave its name to the island’s most famous crop. But it is little known that before tea, Sri Lanka was primarily famous for cinnamon and coffee, not tea. From 1825 to around 1867, the country experienced a ‘coffee rush’ – deforesting enormous areas in the mountains to plant the crop – and nothing else. This created a monoculture of coffee plants, and in 1869 pretty much all the coffee crop was destroyed by a coffee leaf disease, nicknamed “Devastating Emily”. By this time, tea had been growing in the country for about 45 years – and was ready to... Read more

This post currently has no responses.


Kate in Sri Lanka Part 2

by on April 8th, 2015


Beverly and Neil came to Amba four years ago. When Beverly arrived, there were no tea processing facilities or procedures. The estate simply grew the leaves and sold them to nearby factories for processing. For the first nine months, Beverly mainly lived alone, sometimes with the Amba partners, in Amba’s turn-of-the-century bungalow and made tea by hand….her own hand, and nothing else. In the bungalow’s covered courtyard she withered and rolled the leaves, using an old-fashioned wicker-seated bed to dry out the leaves, waking at 3am sometimes to get the wither just right. Eighty hour weeks were her norm, working in the fields learning how to pluck and spending three... Read more

This post currently has 2 responses.