• Deep Dive Into Chai
    Our new Chai is a combination of rich and malty Assam...
  • Deep Dive Into Jasmine Silver Needle
    The ancient tea gardens of Yunnan have produced tea for millennia...
  • Deep Dive Into Keemun Mao Feng
    With its majestic mountain scenery, classic architecture, and long history of...
  • How To Know Whether Your Tea Is Fresh & Why It’s Important
    Did you know that tea can take up to a year to reach supermarket shelves? It’s a great shame because to get the best aromatics, flavours and tastes that make tea remarkable in almost all cases, a tea needs to be drunk as close to when it was produced as possible – and at the longest, within the first year.
  • Navigating Tea Labels
    With the consumption of 'speciality tea' on the rise and supermarkets expanding their offering to a huge variety of different teas with exotic names, flavours and with the promise of miracle health benefits, it can be confusing and overwhelming to know what to look for. This guide takes you through the 5 things to always look for on tea labels, so you'll always know what you're getting.
  • Jade Sword vs. Sencha: What’s the Difference?
    Will you prefer the deeper, steamed vegetal and umami-rich green leaves from Shizuoka in Japan, or the refreshingly smooth, floral and grassy-sweet green leaves from Hunan in China?

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JING Guides

  • A Guide to the Four Seasons of Tea
    In this guide we take you through what teas to expect when so you can enjoy the best flavours each season has to offer.
  • Our August Food Heroes
    Find out which foodie books, podcasts and TV series have been inspiring us to get creative in the kitchen this month.
  • Sourcing Update: Assam Breakfast 2020
    It’s been a hard year for Indian tea origins, but against the odds, Tom's found second flush Assams have a richer colour and intensity than previous years. Find out why and what to expect from this year's Assam Breakfast.
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