Jing Tea Culture and Blog

JING & William Curley Partnership

Thursday 16 May 2013 by Matthew

WIlliam Curley Master Patissier Chocolatier

With Chelsea Flower Show just around the corner, we are delighted to have partnered with London’s leading patissier & chocolatier, William Curley, to create a special tea and patisserie menu to celebrate the prestigious event.

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William has been hard at work creating an outstanding array of delicate patisseries in honour of the event and we've selected a unique range of teas to complement their intricate flavours.

This exclusive menu will be available from 21st- 25th May at William Curley's Belgravia boutique to coincide with the Chelsea Flower Show.

Chelsea Flower Show Afternoon Menu: The ones to look out for….

- William’s Rose, raspberry & lychee dome paired with JING Keemun and Rose Tea.

- Jasmine Mandarin Pyramid paired with JING Jasmine Silver Needle Tea.

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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: 16th May - 30th May).

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In The Field: Okayti

Friday 17 February 2012 by Editor

In The Field: Okayti Estate, Darjeeling in India

In this blog we want to show you our pictures, taken by our staff, from across the world. This week's subject is Okayti Estate. Okayti Estate is found In Darjeeling Region in India. It produces some of the worlds finest teas. See some of the pictures taken whilst we visited the estate.

Expansive View Across the Okayti Estate

A huge range of teas is produced at Okayti, ranging from traditional first and second flush Darjeelings to white teas, green teas and even oolong teas. While we were visiting, first flush teas were being produced.

Tea Pickers Taking a Break from the Intense Sun

The estate employs 1000 permanent staff. All staff and dependants, totalling around 4000 people live on the estate, living almost entirely self sufficient lives. There are schools, hospitals, shops and markets located on the estate. Okayti Estate also boasts the oldest tea processing factory in Darjeeling, established in 1888.

Tea Pickers on the Steep Slopes of Okayti Estate

A truly breathtaking view of the startling green tea bushes and the dramatic topography of the region.

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In The Field: Puerh

Thursday 9 February 2012 by Matthew

In this blog we want to show you our pictures, taken by our staff, from across the world. This week's subject is Puerh Tea. Puerh is a unique tea only made in the south of Yunnan Province in China. It is a fermented tea, so the longer left, the better it tastes.

Puerh Tea Leaf

The leaf at the base of all Puerh teas: a wild tea plant harvested by farmers in subtropical forests of South Yunnan China. The plant's characteristics determine the specific processes involved in making puerh tea and the distinctive taste of puerh tea.

Picking Puerh Tea

Harvesting Puerh is not on your conventional tea plantations. Here harvesters venture into the wilderness of Xishuangbana to gather the puerh tea leaves.

Withering Puerh Tea

The Puerh Leaves after being picked are withered. Because of the hot climate in South Yunnan, this is process has always been done by harnessing the power of sweltering hot sun.

Final Puerh (Loose)

The final product. Puerh comes in a many shapes and sizes. This is a loose variety but you can buy it in large, circular, compressed cakes (called bing) or small, individual portions (called tuo). Puerh teas have a delicious silky texture often with rich notes of chocolate, peach or nuts and a deep earthy aroma.

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