Ceylon Breakfast Tea Bags
The Origin Story
At JING, we are committed to delivering tea leaves with outstanding taste. Teas that carry the distinctive signature of their origin and people; expressing the unique essence of terroir and tea master. We believe any cup of tea should taste extraordinary, starting with your breakfast tea. Our recipe has been carefully optimised to blend beautifully with or without milk, for the finest expression of Ceylon classic terroir.
This whole leaf Ceylon breakfast tea comes in biodegradable pyramid tea bags that not only offer convenience but allow ample room for the tea leaves to move and render a fully balanced infusion. This expert blend of Ceylon teas is picked from among the peaks and valleys of Sri Lanka. The weather in this region is driven by the monsoon season – January to March is the key time to pick the highest quality teas and our blend is composed of low-grown tea from the south of the island in Ruhuna, and high-grown tea in Dimbula in the Western Highlands.
Two distinct Sri Lankan terroir: Ruhuna and Dimbula
Ruhuna boasts rich soils, rendering teas that are strong and dark, with a sweet, characterful flavour and warming, malty notes. Dimbula, at an altitude of over 1250 metres above sea level, has a rocky terrain that results in aromatic teas – specifically aromas of cypress - with lighter body. Our blend of these two teas of single origin, but distinct terroir, result in a tea that is differentiated from rich and bold Assam with a superbly refreshing quality.
Engage Your Senses
Deep black and dark brown leaves and delicate orange and golden tips.
Warm, malty and nourishing.
In the Cup
Dark, russet-garnet colour.
Rich and layered Ceylon character, full-bodied whilst smooth and refreshing.