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17th March 2017


Traditional Chinese Egg Cakes | Tea Pairings

White Tea Pairing

White Tea Pairing

The greatest thing about tea is that it can be an indulgence in its own, pure form; enjoyed not only for its fantastic breadth of taste but also for its health benefits. When paired well with other delicious things, it can also enhance delight at the table, completing the moment.

Our friend, Carole Poirot, speaks of her discovery of our teas, and how she paired them with an easy, light recipe for Chinese Egg Cakes.

'Through coincidence or maybe fate, I  discovered JING Tea. Actually, we discovered each other in a way: me on my quest to finding new and fragrant tea and them, well, they somehow found me.

Wanting to try out some new flavours but also compare some familiar ones (rose, jasmine), we settled on a few varieties which would give me the full experience of what they have to offer. It was on a rainy Sunday afternoon then that I decided to settle for some tea tasting.

I had baked some Chinese egg cakes to go with the tea. Since I didn't want any strong flavours from the baked goods to distract from the delicate flavours of the tea, these seemed perfect. Now, I won't even pretend to know enough about Chinese cooking or baking to have come up with these myself. The recipe is from China Sichuan Food and worked out perfectly first time around. So, I thought I'd share it with you for your tea.'


(Makes 12 mini cakes)

2 medium eggs

60g sponge flour

40g caster sugar

1 tsp olive oil


Preheat the oven to 180 C around 350F.

Put the eggs and sugar into a large bowl and mix at medium speed for 7-10 minutes until light and fluffy. Beat for another couple of minutes on low speed to remove large bubbles

Pour the flour through a sieve into the mix and fold in with a spatula

Add the oil and fold in until all ingredients are well combined

Line your mini muffin tin with small paper muffin cases and pour in the batter

Bake on the middle rack for 15 - 20 minutes until golden

Leave to cool before serving with your tea

Original post from Carole Poirot. Food stylist, photographer and writer at Mademoiselle Poirot.

Your Tea and Food Pairing

Our light and delicate Jasmine Silver Needle white tea pairs beautifully with fresh, sweet flavours, such as strawberries, and simple sponge cakes, or even the quintessential British cucumber sandwich.

To make the perfect cup, measure 4g to 250ml water at a temperature of 80-degrees, infuse for 3-minutes and enjoy.

To find out more about the history and sourcing of this tea, visit our Spotlight On Jasmine Silver Needle.