At JING we source exceptional teas from the most prestigious tea growing regions and stunning teaware designed to bring the ceremony of tea into your home.
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.
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.
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?
Our series of deep dives show you the taste, origin and producer behind each tea and the best ways to prepare them. Delve into this new organic White Peony to find out why Yunnan province stood out to us and how producer Yang Encan's tea represents a more unique interpretation of White Peony.
Get to know what life is like living on Shuang Ji Niang, a remote mountain in China’s Phoenix range, with producer Yong Luo who makes our Phoenix Honey Orchid tea.
In this deep dive we get to know our latest batch of Traditional Iron Buddha, the original style of China’s most famous oolong tea. It’s one that’s becoming harder to find, but certainly a tea that we are always excited to have around.
Our In Contexts compare the flavours, textures and moods of specific teas with others to give you an idea of what to try next and which styles and regions will work for you. This week we're looking at Yunnan Gold – a regional style of black tea that offers a thick, malty and chocolatey infusion.
There's been a lot of excitement in the headlines this week caused by a journalist claiming it's wrong to make tea with boiling water. We think it’s a great debate and actually many teas do taste better when made with cooler water – but then again sometimes only boiling water will do. Check out our simple guide to find out what temperature water will give you the best flavour tea.⠀⠀⠀⠀⠀
Get to know what life’s like in Darjeeling with producer Subroto Sen. He’s a pioneer of organic farming and long-time head of Badamtam, one of the region’s oldest and most innovative gardens. Sen came to Darjeeling for the fish and to escape the office thirty five years ago. He stayed for the mountains, the dancing, the dumplings and for the “self-drinking” tea.
Want to know the differences between Darjeeling First Flush & Second Flush? They're both thick, fruity and satisfying ways to taste the high mountains, but made in different seasons they have distinct tastes. Find out which one will be to your taste.
Our series of Deep Dives show you the taste, origin and master behind each tea and the best ways to prepare them. This week we're diving into Silver Needle – it's the top grade of white tea and this batch is from its true home in Fuding County, Fujian.