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Interview: Bean Loved

by on December 19th, 2016

Bean Loved Coffee sits in the heart of historic Skipton, and is one of the few places in the area where you can stop for a cup of Canton. I spoke to head barista Wes to find out more about what it’s like serving fine teas on the edge of the beautiful Yorkshire Dales.


Tell us a little more about Bean Loved, how did it all start?

Bean Loved started almost 10 years ago. My dad (Steve) had worked as a coffee sales manager for Matthew Algie for 11 years and always dreamed that one day he would open his own coffee shop. Matthew Algie had taught my dad a lot about... Read more

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Ali Shan: Mountain of the Month

by on December 6th, 2016


Crawling up the mountain on the Ali Shan Forest Railway, at points it feels like we might topple over the edge or the old engine might just give up. After two and a half hours of slow ascent through lush forest we finally reach the tiny station of Jiaoliping. Clearly few people ever stop here; there is a lone station manager and a few dogs resting in the shade (also a giant spider the size of a man’s hand which I notice in its web above us). Other than that the village seems to be empty. We’re met by Mr Chiu, who points out his tea fields which are about... Read more

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A beautiful day on Ali Shan

Beyond Fairtrade in Taiwan – Where the Tea Pickers Call the Shots

by on November 30th, 2016

This month, Ali and Edgar travelled to Taiwan to seek out the very best tea for you to enjoy next season. In the first of a special series on Taiwanese tea, Ali describes a typical day in the life of a tea picker and how a skill shortage is driving up their wages. 

We’ve all seen them: pictures of beautiful young ladies in traditional costume delicately picking tea against the backdrop of secluded misty mountains. How peaceful, how quaint. But step onto a tea garden in Taiwan and you will notice something quite out of place: smart phones. Everyone has a smart phone in their hand or in their pocket. We’ve all read... Read more

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Tea of the Month: Keemun Red

by on November 7th, 2016

November's tea of the month is the rich and warming Keemun Red. It's new for the season, and totally delicious - the perfect accompaniment to chilly wintery nights by the fire.

Keemun red is a black tea whose wet leaf appearance and aroma is reminiscent of bark chipping after a thunderstorm, with whisper of honey sweetness.  The flavour profile is sweet and woody with a hint of smokiness with a satisfying soupy, coating mouthfeel.

Keemun Red Dry and Wet Leaf + Liquor

Our Keemun is made by Hu Xiyun (Mr Hu). Mr Hu is 68 years old and has spent over 45 years making Keemun. He has recently retired as head of the... Read more

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Where the magic happens

Boston Tea Party

by on November 1st, 2016

We were thrilled to sit down with Ben Hibbard, Marketing Manager at Boston Tea Party (over a cup of tea and slice of cake, naturally) to find out a little more about the offering and ethos of the south-west based independent cafe chain.

CTC: Tell us a little about Boston Tea Party? Where did it all start?

BTP: It all began on Park Street, Bristol, in 1995 and since then the business has slowly evolved into what it is today. We now have 18 cafes and stretch from Plymouth up to Birmingham. What hasn’t changed is our commitment to quality and ethics. Our food and drink are ethically sourced and where possible from... Read more

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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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