Journal

And why buying the best can make a difference.

Find out who we’ve teamed up with over the years.

An insight into the Canton team’s decision process.

We tasted over twenty different First Flush Darjeelings, and this one really stood out from the crowd.

Researchers are creating a chemical fingerprint of tea.

Fresh, floral and fruity, Canton Ali Shan marries notes of lily flower, stewed apricot and shortbread biscuit in what we think is a masterpiece of an oolong.

Notes of baby spinach, nori seaweed and raw pea pods characterise this stunning Kabuse Sencha – along with its umami-richness and a deep, emerald green hue.

Yunnan, the home of pu’erh tea, produces some of the most delicious and comlex black teas in the world.

Plus what we got up to at the London Coffee Festival.

A short guide to help you get started.

For us, it’s always been small-scale, traditional producers.

What are flavourings really made of? And where do these so-called “natural flavourings” come from?