Canton Jade Oolong Loose Leaf 250g

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.

Authentic and rare (unlike most tea going by this name) our Lapsang Souchong comes from Tong Mu, the tiny village in the Wuyi Mountains where it was invented in 1610. The first of all other black teas, it is still made today using traditional artisan techniques with the leaves lightly smoked over smouldering pine wood embers.For the ideal cup of Canton Lapsang Souchong, steep 4g of loose leaf in 250ml of 95°C water for three minutes.Inevitably the wood smoke comes through in aroma and taste, but with a softness that can only be found in authentic Lapsang Souchong. This is the smooth taste of the forest, with notes of plum and a leathery hint.

This rooibos is harvested from native bushes growing wild in the rocky, sun-baked earth of the Cederberg Mountains. The hot, arid climate gives the leaf a unique intensity with rich notes of vanilla and sandalwood. A small co-operative in Wuppertal harvest the leaves providing this remote community with their main source of income.For the ideal cup of Canton Wild Rooibos, steep 3g of loose leaf in 250ml of 95°C water for four minutes.The richness of date, the sweetness of vanilla and a sun-baked earthy sense of sandalwood come through in this rich, satisfying herbal infusion.

Harvested from a farm in rural Croatia, this blend has exceptionally small flowers and a higher concentration of essential oils, which gives the infusion a particularly sweet, fruity, mellow flavour. The aroma evokes an apple orchard in late summer and, as it’s naturally caffeine-free, this infusion is ideal after dinner to help ease you into a good night’s sleep.For the ideal cup of Canton Chamomile, steep 3g of loose leaf in 250ml of 95°C water for four minutes.This Chamomile has a particularly sweet, fruity, mellow flavour with an aroma that evokes an apple orchard in late summer.

Silver Needle is beautiful as it’s made only from tender, young, silvery leaf buds, which are withered in the sun. This tea is chosen from a small batch grown on Jinggu Mountain in Yunnan Province in China and has a full-bodied flavour for a white tea. The buds are large, plump, succulent and irresistible.For the ideal cup of Canton Silver Needle, steep 4g of loose leaf in 250ml of 85°C water for three minutes.For a white tea, this is quite full-bodied and flavoursome as the buds are large, plump and succulent.