Canton, Two Cup Glass Tea Pot

This blend has a multi-dimensional taste that delivers depth of flavour and a refreshing, cooling mint sensation. Peppermint and spearmint from the fertile Nile valley and lemon balm – mint with a citrus hint – are selected for ideal flavour balance and then dried carefully to retain their essential oils. As this infusion is naturally caffeine-free, it’s perfect at any time of day, especially after a meal.For the ideal cup of Canton Triple Mint, steep 2g of loose leaf in 250ml of 95°C water for four minutes.This Triple Mint has a multi-dimensional taste that delivers great depth of flavour and a refreshing, cooling mint sensation. Peppermint and spearmint are blended with lemon balm – a mint with a citrus hint.

This is a cut above others because we choose premium teas to carry authentic cold-pressed Calabrian bergamot oil. The difference is clear, first when you smell the aromatic citrus notes, then when you taste the liquor that holds the bergamot flavour and lingers with tantalising softness on the tongue. Try it light and black, or brew it longer and stronger, adding a drop of milk.For the ideal cup of Canton Earl Grey, steep 4g of loose leaf in 250ml of 95°C water for four minutes if you’re taking it with milk. If you’re taking it black, use 3g of loose leaf and only steep it for two minutes.The smooth, bright liquor of this tea is rich with citrus of the bergamot that lingers with tantalising velvety softness on the tongue.

The region of each tea offers distinct notes: Kenyan leaves have a golden hue, Assam adds maltiness, Rwandan tea makes it rich and smooth and Yunnan Chinese tea gives a dark cocoa flavour. It delivers full-bodied tea with a bright, satisfying flavour to delight traditionalists and ensure that once enjoyed, you won’t go back to ordinary English Breakfast.For the ideal cup of Canton English Breakfast, steep 4g of loose leaf in 250ml of 95°C water for four minutes if you’re taking it with milk, and two minutes if you’re taking it black.The assam adds a maltiness and the Rwandan tea makes the blend rich and smooth. Kenyan leaves have depth to them while yunnan Chinese black tea weaves in a really unique dark cocoa flavour and all these elements come together beautifully with hints of malt and fig too.

This tea is slow-grown and hand-picked from mountain tea bushes where the flavour in the leaf is concentrated by soft rain, warm days and cool nights. Hand-rolled by the tea master into the characteristic twisted shape, this easy-drinking green tea will reward careful brewing at a cooler temperature to release notes of chestnut and the sweet aromas of a freshly-mown meadow.For the ideal cup of Canton Jade Green Tips, steep 4g of loose leaf in 250ml of 70°C water for three minutes.This green tea is hand-rolled in a hot, dry wok by the tea master, which helps to capture the full complexity of taste. When brewed, it releases notes of chestnut and the sweet aromas of a freshly mown summer meadow.

This is a cut above others because we choose premium teas to carry authentic cold-pressed Calabrian bergamot oil. The difference is clear, first when you smell the aromatic citrus notes, then when you taste the liquor that holds the bergamot flavour and lingers with tantalising softness on the tongue. Try it light and black, or brew it longer and stronger, adding a drop of milk.For the ideal cup of Canton Earl Grey, steep 4g of loose leaf in 250ml of 95°C water for four minutes if you’re taking it with milk. If you’re taking it black, use 3g of loose leaf and only steep it for two minutes.The smooth, bright liquor of this tea is rich with citrus of the bergamot that lingers with tantalising velvety softness on the tongue.