Canton Decaffeinated English Breakfast Loose Leaf Tea 500g

A satisfying English Breakfast, without the caffeine kick. Uva is Sri Lanka’s most remote province and the high mountain climate gives this tea a rich, bold, full-bodied character. This is the ideal tea to undergo the decaffeination process as it still retains a great flavour.For the ideal cup of Canton Decaffeinated English Breakfast, steep teabag 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.A good full-bodied flavour with slightly oaky notes and gentle toffee undertones.

A wonderfully full and rich brew, blended with Assam, gently decaffeinated the natural way. At last – a truly delicious decaf. This black tea is Fairtrade and Soil Association certified Organic.Always use fresh water, pour it over the tea bag while it's still boiling and allow to brew for 2-4 minutes.Making the world a fairer place sip by sip. We have been working with Fairtrade since 1994 and today we are very proud to be the world’s largest Fairtrade tea brand. Clipper products are sourced and made with a clear conscience. We constantly strive to improve the welfare of the workers, whilst helping improving standards in education, health & housing.Plant-based Biodegradable Teabags! Visit clipper-teas.com for details.

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.

An organically produced Darjeeling from the Potong Tea Gardens, nestled deep in the Himalayan foothills. First established as a colonial plantation over a hundred years ago, the gardens are now collectively run and majority-owned by its workers, in partnership with the Singell Tea Estate. The co-operative is both organic and fairtrade certified – and the tea itself is sensational. A sweet and floral Darjeeling, with notes of dried fruit, roses and toasted bread.For the ideal cup of Canton Darjeeling, drink it black and in 250ml of 90°C water for two to three minutes. True Darjeeling teas have a distinctive aroma and taste due to being made from the Chinese tea varietal planted as seed in the mountains of India. The liquor has a quality of this terroir which is that famous muscatel grape note It is light and bright with a subtle note of fig.

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 one pyramid 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.