15th October 2023
Festive Tea & Food Pairings
Our one Litre TeaiereTM and Double Walled Glass Cups is perfect for larger groups
Tea and Food Pairings To Get You Inspired This Christmas
Looking to try something different this Christmas? Treat friends, family, and guests to exciting new flavour combinations, and pique their curiosity with our seasonal single garden tea food pairings.
With diverse flavours and textures found across different teas, there are endless opportunities to experiment and discover new tastes.
To inspire you, we've selected five authentic loose leaf teas from our range that beautifully complement classic Christmas recipes, transforming ordinary dishes into extra special foodie experiences.
Meet our award winners:
Our One Litre Teaiere™ and Double Walled Glass Cups are perfect for larger groups.
Tea & Breakfast Pairings
Wild Mushrooms & Poached Egg on Sourdough paired with Organic Jade Sword ™ or Yellow Gold.
Wild Mushrooms & Poached Egg on Sourdough paired with Organic Jade Sword™.
For this pairing, we suggest using an equal combination of girolle, chanterelle, and shiitake mushrooms cooked in a little butter with no or a light seasoning. Mushrooms are typically strong in umami with some vegetal flavours and a little sappiness.
Organic Jade Sword™ – is an exceptional green tea bursting with sweet, spring-fresh flavour. The umami qualities of the mushrooms perfectly complement the umami character in the tea, whilst accentuating Jade Sword's TM subtle sweetness. This creates a refreshing contrast and a beautifully soft mouthfeel.
Yellow Gold – is a sumptuous Chinese oolong with floral notes of meadow grass, linseed, and golden syrup that is highlighted by the umami flavour of the mushrooms. The infusion renders a full-bodied sweetness, countering the savoury mushrooms and rich egg yolk.
Try our simple recipe:
Ingredients:
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2 slices of sourdough bread
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4 large eggs
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8 oz of washed girolle, chanterelle, and shiitake mushrooms
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2 tablespoons butter
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2 cloves garlic, minced
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Salt and pepper to taste
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Fresh thyme or parsley for garnish (optional)
Instructions:
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Toast the sourdough slices.
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Slice the mushrooms. In a skillet, melt the butter and sauté the mushrooms, garlic, and a pinch of salt until the water has been drawn out and the mushrooms are browning. This should take around 8 minutes. Season lightly with salt and pepper to taste.
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Poach the eggs in simmering water with a touch of vinegar for about 3-4 minutes for runny yolks.
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Place the sautéed mushrooms on the toasted sourdough and top with a poached egg.
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Garnish with fresh thyme, parsley or a pinch of pepper.
Get together with friends over a cup of tea infused in our Two Cup Teapot Set.
Tea & Mince Pies Tea Pairings
With Ali Shan or Red Dragon.
Mince pies paired with Red Dragon.
As a welcome treat for a quick catch-up try pairing mince pies with Ali Shan or Red Dragon. The pairing creates a harmonious blend of sweet and savoury, with tea's nuanced flavours complementing the rich, fruity notes of the minced pies.
Ali Shan – the unmistakable creamy sweetness of this oolong tea is accentuated by the buttery shortcrust pastry of the mince pies, giving an extremely satisfying mouthfeel. The tea also has subtle stone fruit notes that complement the dried fruit in the mincemeat.
Red Dragon – a JING favourite, this enticing black tea is multi-layered with flavours of lychee and raspberry that pair beautifully with the sweet, spiced fruit filling in the mince pies. The depth of flavours and textures in the tea balance the intensity and richness of this Christmas favourite.
Simple Mince Pie Recipe:
Ingredients:
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200g all-purpose flour
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115g unsalted butter, cold and cubed
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50g granulated sugar
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A pinch of salt
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1 egg yolk
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2-3 tablespoons cold water
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240g mincemeat
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Icing sugar for dusting (optional)
Instructions:
Make the Pastry:
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In a mixing bowl, combine the flour, a pinch of salt, and sugar.
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Add the cold, cubed butter and rub it into the flour mixture until it resembles breadcrumbs.
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Stir in the egg yolk.
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Gradually add the cold water, a little at a time, and mix until the dough comes together.
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Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes.
Prepare the Mince Pies:
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Roll out the chilled pastry on a floured surface to about 1/8-inch (3mm) thickness.
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Using a round cookie cutter, cut out circles large enough to fit into the base of your muffin tin.
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Gently press the pastry circles into the cups of a muffin tin, forming the pie crusts.
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Fill each pastry cup with about 1-2 tablespoons of mincemeat.
Create the Lids:
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Roll out any remaining pastry dough and cut out smaller circles to use as pie lids.
Bake the Mince Pies:
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Place the pastry lids on top of the mincemeat-filled cups.
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Bake in the preheated oven for 15-20 minutes, or until the pastry is golden and the mincemeat is bubbling.
Our Chai is delicious both with or without milk.
Gingerbread Loaf & Tea Pairing
With Chai.
Gingerbread loaf paired with Chai
Classic gingerbread is rich and spicy. A classic staple for festive celebrations. Preparing this recipe with friends or family could be a fun and interactive experience and best enjoyed with our Chai tea for an aromatically spiced experience.
JING Chai – is a comforting blend of natural spices inspired by the streets of Kolkata with malty and rich Assam black tea. Cinnamon, ginger, and cardamom beautifully echo the spices found in gingerbread. This pairing provides a warming, uplifting finish – perfect to share over the festive season.
How To Make A Gingerbread Loaf. Our Easy Recipe:
Servings: 8-10 slices
Ingredients:
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180g all-purpose flour
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1 1/2 teaspoons ground ginger
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1 1/2 teaspoons ground cinnamon
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1/4 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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1/2 teaspoon baking soda
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1/4 teaspoon baking powder
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1/4 teaspoon salt
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115g unsalted butter, softened
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100g granulated sugar
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·160g molasses
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1 large egg
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120ml hot water
Instructions:
Preheat your oven to 350°F (180°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan.
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Mix dry ingredients. In a bowl, sift together the flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, baking powder, and salt. Set aside.
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In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
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Beat in the molasses and egg until well combined.
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Gradually fold the dry mixture into the wet mixture. Mix until well combined.
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Add Hot Water. Stir in the hot water until the batter is smooth.
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Pour the gingerbread batter into the prepared loaf pan and smooth the top.
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Bake in the preheated oven for 45-50 minutes, insert a toothpick into the center comes out clean.
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Allow the gingerbread loaf to cool in the pan for about 10 minutes.
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Transfer it to a wire rack to cool completely. Option to garnish with almonds and dried fruit.
Mr Luo – producer of our Phoenix Honey Orchid in Guangdong, China.
English Breakfast Tea Bags
Our single origin English Breakfast Tea Bags won the judges over with a balanced and bold character.
What the judges said:
“The deep amber liquor carries enticing honeyed notes on the nose. The palate is satisfyingly malty, with astringency in balance with the second flush character. It takes milk well, maintaining robust body and sound malty yet bright character to a firm finish.”
1 Star award winner JING English Breakfast Tea Bags
Our Organic Ceremonial Matcha is traditionally stone milled.
Organic Ceremonial Matcha
Our Organic Ceremonial Matcha is traditionally stone milled and is produced by Tea Maker Kenji Tofuku in the verdant single garden of Kirishima Chuou Garden, Kagoshima, Japan to organic practices.
What the judges said:
“The colour is beautifully vivid. The nose is delicate with lots of fresh grass. Whilst the texture is quite thin, the flavour is elegant, with gorgeous acidity and a light but lengthy finish. We loved how refined and restrained this was.”
1 Star award winner JING Organic Ceremonial Matcha Loose Leaf.
We use only the freshest buds of chamomile.
Chamomile Tea Bags
Our Chamomile Tea Bags aromatic flavour and soothing experience shone through. Sourced from only the freshest buds of chamomile, this tea ensures a calming and comforting tea experience.
What the judges said:
“This is a simple, fresh and floral tea, the ultimate calming herbal infusion. It does exactly what it says it does, clear, authentic and brightly soothing. Unlike many chamomile teas it seems to stimulate your saliva glands rather than leave you with a dry mouth – this may well be a tribute to the freshness of the flowers.”
1 Star award winner JING Chamomile Tea Bags.
Our Peppermint is naturally dried to bring out its essential oils.
Peppermint Tea Bags
Our Peppermint Tea Bags have also been recognized for their invigorating and refreshing taste. Made from pure peppermint leaves, this tea is a perfect choice for those seeking a vibrant herbal infusion.
What the judges said:
“This minty infusion is fresh tasting and clean on the palate and has good length of flavour. With a menthol aroma this brew reflects the care that has been taken over processing this product.”
1 Star award winner JING Peppermint Tea Bags.
Our Peppermint is naturally dried to bring out its essential oils.
How the awards are judged
The rigorous judging process involves a panel of selected chefs, cooks, buyers, retailers, restaurateurs, food critics, and writers who blind taste each product with meticulous attention to detail.
What do the Great Taste stars mean?
The Great Taste Awards, the largest and most trusted food & drink accreditation scheme, has long been a beacon of culinary excellence. Fostering a platform that supports and promotes food & drink producers, it provides buyers and food enthusiasts in the UK and beyond with trustworthy recommendations for exquisite tasting food.
You can find our new award winners online, as well as some newly starred products at incredible partners all over the world from Gails to Cathay to the Savoy...
