We find the most remarkable teas from inspiring tea gardens….
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SPRING TEAS 2026
Discover Baojing Gold
Baojing Gold, from Ludong Garden in Hunan's Baojing County, is a tea that Tom, our Head of Tea has selected as the finest spring green of the season for several years running.
Picked in small quantities on the 15th of March, and hand dried, it was named - by us - for the little known, but exceptional gold-tipped cultivar. It has a freshness, umami depth and meadow-sweet character that is the finest expression of the season.
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Why People Love Our Tea
Amanda
Earl Grey
Our Earl Grey redefines a classic: bold Assam tea from lush summer gardens meets the bright, fragrant citrus of Calabria’s sun-kissed bergamot groves. Supremely rich, beautifully balanced, and captivating, it’s perfect with or without milk—a definitive take on the timeless blend.
Ain
One Cup Tea-iere, 250ml
Our bestselling One Cup Tea-iere™ allows you to prepare loose leaf tea with ease.
It is similarly designed to a cafetiere or French press, but without the plunger to allow your tea leaves space to impart their unique flavours. When making tea, always make the right quantity for your cup, as tea left over-infusing will never taste as good. Decant your infusion fully as soon as it’s right for you, and your leaves will be ready for the next infusion.
The capacity of this Tea-iere™ pairs perfectly with our Glass Cup & Saucer. Capacity - 250ml.
As featured in The Guardian.
Lolly
One Cup Tea-iere, 250ml
Our bestselling One Cup Tea-iere™ allows you to prepare loose leaf tea with ease.
It is similarly designed to a cafetiere or French press, but without the plunger to allow your tea leaves space to impart their unique flavours. When making tea, always make the right quantity for your cup, as tea left over-infusing will never taste as good. Decant your infusion fully as soon as it’s right for you, and your leaves will be ready for the next infusion.
The capacity of this Tea-iere™ pairs perfectly with our Glass Cup & Saucer. Capacity - 250ml.
As featured in The Guardian.
The Jing Tea Journal
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