Our gorgeous seasonal winter blend of black tea and cinnamon is harvested from wild trees growing side by side in the mountain forests of Vietnam.
Canton's pyramid teabags have always been and will always be plastic-free!
The story of Obubu starts with its founder and lead farmer, Akihiro Kita, or “Akky”. Akky is the dancing wonder of Obubu. A tiny Japanese man who looks so unassuming but can lift 100kg of tea over
This year the price of Madagascan vanilla, a key component in Canton Chocolate Noir tea, briefly exceeded the price of silver. This presented us with a dilemma- should we compromise on quality in
Is there plastic in Canton teabags? NO. After the media revelation earlier in the year that many teabags contain plastic, we’ve had a number of people ask us if Canton pyramid teabags contain
Alongside looking so much better, the new packaging for our loose tea, pyramid teabags and individually-wrapped pyramid teabags is better value, more practical and has less plastic than before.
Alice Evans, Canton head of tea delves into the art of blending tea with a profile on our most popular tea, Canton English Breakfast.
This week I’m excited to explore more of Japanese tea, in particular Genmaicha green tea. Many of you may have heard of this classic Japanese tea as ‘Popcorn tea’.
Markman Ellis is Professor of Eighteenth Century Studies at Queen Mary University of London. He is the editor of ‘Tea And The Tea-Table In Eighteenth-Century England', and in this guest blog,
We love wild grown teas. From stories of tea pickers trekking up steep mountains for a single harvest, to abandoned tea farms left to grow untamed for decades.
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
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…
The unique flavour of a Darjeeling tea is often described as a ‘Muscatel’ but the flavours vary with the season – and it is the plucking period that defines the season. There are four harvests a
This month, I travelled with Edgar 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, I've found out a typical day in the life
Last year 40 million kilograms of “Darjeeling tea” was sold worldwide. But here is a fact: Darjeeling’s yearly production is 8 to 9 million kilograms of tea. Something is definitely afoot here. We
Until the late 1970s the Lalehzar Valley in Iran was a difficult place to make a living. Farmers grew subsistence crops and supplemented their income by growing opium poppies illegally for heroin
Just why did we start a specialist tea company 10 years ago? In the teeth of competition from giant corporations, when the profound disinterest of the food service sector meant loose leaf, green