Friday 4 July 2014 by
We are delighted to present our 2014 Dragon Well Gold
"'This is Dragon Well perfection, so rarely found, and is the highlight of my spring and summer. I love sitting in the garden with good friends, introducing them to this tea at its best - knowing that they will have a new appreciation for true Chinese tea." Edward Eisler, founder of JING
From the seat of ancient tea tradition, we've secured a truly extraordinary example of authentic Dragon Well. Mei Jia Wu village, hidden away in the surrounding hills of West Lake and home of our 2014 Dragon Well Gold, is one of the only five designated and protected centres for Dragon Well production.
These exquisite spears of rounded leaf are the culmination of masterfully controlled processes. The lightest touch of firing enhances the classic chestnut notes and teases out the beautiful floral aromas. The Dragon Well experience is completed by its smooth and syrupy texture.
A Human Touch
The "Pre-Qing Ming" mark not only singles out our Dragon Well with the highest accolade of spring tea harvest, but also tells us about the passion the master craftsmen and women bring to the firing and processing of this wonderfully verdant leaf.
From the harvest of these delicate "Pre-Qing Ming" buds and leaves to the light firings which shape and fix their natural flavour without false modification, with very experienced hands, rather than machines, doing all the work.
Innovation Meets Tradition
Our producers employ new approaches to bring out the best in the tea, for example nurturing the tea trees by gently fanning them during winter to ward off settling frost.
Tea Garden to Table
As always, the secret to fantastic spring tea is to keep it fresh. Nitrogen packing at source is the only way to preserve that natural floral scent, vibrant colour and exquisite texture. Mei Jia Wu's iconic jade-green tea will reach you just as it left West Lake.
To appreciate the subtle nuances of taste, we recommend preparing our Dragon Well Gold using filtered or good quality mineral water such as Highland Spring or Volvic.
Try our 2014 Dragon Well Gold while it is fresh and at its best.
Friday 20 June 2014 by
Steinthal tea garden at the lofty height of 2,000m and nestled amidst fields of cardamom, orange trees and lemongrass, is the home of our 2014 Darjeeling First Flush Supreme
Knowledge of Steinthal’s remarkable history (over 160 years) and of this unique terroir filled us with much excitement even before sampling this year’s harvest.
This year’s first flush is supremely light and floral with a pleasing astringency and hints of that the elusive muscatel flavour. Its bright infusion with sweet taste and lively mouthfeel clearly stood out amongst the best.
Darjeeling First Flush’s delightful appearance is the result of hard-withering before it commences the traditional black tea process. With a lower moisture content, the tea does not fully oxidise as it enters this second stage of processing and so these beautiful “green” elements remain.
We air shipped this year’s 1st flush and nitrogen packed it to ensure it arrives just as it left Darjeeling.
Monday 19 May 2014 by
This week, we team up with William Curley and JING to curate a utterly unique afternoon tea in celebration of the Chelsea Flower Show. William Curley's special edition patisserie and our teas will be served for one week at the William Curley's Belgravia store from 20th – 24th May 2014.
The menu will see delicate, floral themed pastries partnered with our carefully selected teas. Each of the teas have been chosen to compliment the intricate flavours of the cakes, specially created by the world-renowned chocolatiers at William Curley.
Head down to 198 Ebury Street (a stone throw from the Chelsea Flower Show), to sample our exclusive afternoon tea.
TEA AND PATISSERIE MENU - £9.50 each
Strawberry & Sudachi
William Curley’s Strawberry & Sudachi patisserie is composed of a Japanese lime curd which cuts through the sweet wild strawberries, leaving a balanced note on the palate.
Paired with our JING Earl Grey.
Jasmine & Mandarin
William Curley’s Jasmine Mandarin Pyramid of jasmine entremets sees layers of 66% dark chocolate mousse, jasmine crème brulèe and mandarins caramelized with Grand Marnier atop a chocolate sponge base.
Paired with our Jasmine Silver Needle.
We are also happy to announce an exclusive discount for JING customers - 15% off London’s Finest patisserie & chocolate when you order online at William Curley using the following code, "JINGCHOC" (valid: 20th May - 23rd May).