Tuesday 16 September 2014 by
How long should I infuse my tea? Our Tea Timer is a simple, elegant solution to that crucial question.
Making fantastic tea, vibrant in colour and delicious in taste, is greatly down to the time the leaves are left to infuse.
Our new tea timer gives the perfect amount of time (3 minutes) to tease out all the flavours masterfully captured within the leaf.
Turn your JING Tea Timer and find calm and inspiration as you wait for your tea to infuse - these three minutes are for you to relax and focus.
Watch the dry leaf rejuvenate and unfurl, gradually infusing the water with enticing and deep flavour and vibrant colour.
We’ve crafted our tea timers from borosilicate glass for ultimate durability and clarity.
Our new Tea Timers are exclusively available here.
Tuesday 19 August 2014 by
We've thought long and hard about what makes great Earl Grey. The quality and variety of Earl Grey available is vast and no two Earl Greys are the same. The result comes down to the careful selection of two ingredients - the base black tea and the bergamot flavour. Unfortunately many Earl Greys are composed of weak or low quality black teas covered-up or overpowered with synthetic bergamot flavouring - the result is disappointing and often one dimensional.
The selection of these two key components is paramount. How do they interact, support and complement each other? We've selected a beautifully rich and smooth tea from Sri Lanka and added a touch of natural bergamot scent to uplift and enhance the authenticity of the base beneath. Find out what our customers think of the results...
So many Earl Greys are insipid and forgettable. This is not the case with JING’s offering. The base tea is strong and deep as the bergamot surges through. Marie Gallagher, JING Customer
I’ve had a real romance with Earl Grey and this Summer, I’ve found the very best. It comes from a company called JING. A Life of Geekery, Food & Lifestyle Blogger
JING makes good on their promise of a superior leaf. Deeply satisfying and expertly blended, this offering will please black tea lovers as well as Earl Grey fans. Sophie, Teaviews
CEYLON | THE BASE
We selected this single origin Sri Lankan tea for its full taste and wonderfully smooth texture.
BERGAMOT | THE FLAVOUR
Scenting with fragrant bergamot lifts the rich base tea, creating a perfectly composed classic.
Tuesday 29 July 2014 by
Every year, we search for the finest teas from across the globe, always looking to improve our offering with each season. Over the last two years, we’ve strived to take our breakfast tea to the next level and it's available now on the JING website.
What makes a truly great breakfast tea?
It’s the tea that gets you up in the morning and nourishes you - almost a meal in itself. It needs to be strong, rousing, rich and full-bodied. But to be truly great, it needs to amaze you with the quality of flavour, with a true taste of the place where it is grown. We believe many breakfast teas lack flavour, soley offer a vaneer of strength and good colour.
We are obsessed the flavour of our teas - accordingly, we source teas which present the unique flavour of their origin with utter clarity. In considering the question, 'what is the ultimate breakfast tea?', we tasted every origin that produces rich, full-bodied teas. Out of all these, we had to choose pure Assam because it provides the perfect combination of strength, assertiveness and rich, malty flavour that is so satisfying in the morning. We believe that the addition of a smooth Ceylon or fragrant Darjeeling dilutes the clarity of the Assam-malt, making it less suited to its purpose.
Unfortunately, many breakfast and so-called ‘builders’ teas focus on the lowest denominations of colour and strength but compromise on flavour. Teas are added to the blend to give the veneer of ‘good’ colour. Many tea drinkers judge the quality of their favourite ‘builder’s tea’ on whether it has a satisfying deep-red colour after adding milk; however, this is not always a sign of ‘a good cup of tea’ - it may say so to your eyes but if the flavour is flat, cardboard-like, harsh, or simply not exciting, the good colour you see is merely superficial.
The colour should be a natural expression of the inherent quality of the tea. We do not need to add a tea to provide a better colour: the ruby red is characteristic of the best Assam, as is the red-gold after adding milk.
Sourcing the ultimate breakfast tea
So, having settled on Assam, how did we select the Assam teas that went into our ultimate JING Assam Breakfast?
We undertook the most extensive and uncompromising review of the top gardens in Assam, creating a shortlist of the best lots produced during the short second-flush in June. Rejecting any lots with the slightest hint of defect, accepting only those with the clearest expression of typical Assam flavour: each of the teas we selected were one of thousands. Typical of the best second-flush Assam, when cool, the infused tea turns to a thick copper cream.
We are delighted with the result and after all the work sourcing and tasting, we believe the new JING Assam Breakfast will satisfy connoisseurs and strong-tea-drinkers alike. In fact, we believe after a week of drinking JING Assam Breakfast you will never settle for anything else...
It infuses quickly, (we suggest 3 minutes) and you can enjoy it with milk or without.
Available now as loose tea, coming soon in our biodegradeable teabags.