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.
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.