How Earl Grey Should Be

Tuesday 19 August 2014 by Matthew

 JING Earl Grey Black Tea

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



We selected this single origin Sri Lankan tea for its full taste and wonderfully smooth texture.


Scenting with fragrant bergamot lifts the rich base tea, creating a perfectly composed classic.

Earl Grey Loose LeafEarl Grey Tea Bag

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The Ultimate Breakfast Tea - Our New Blend

Tuesday 29 July 2014 by Edward

JING Assam Breakfast 2014

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.

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An Extraordinary Dragon Well

Friday 4 July 2014 by Matthew

Dragon Well Gold - West Lake 2014

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.


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