Enjoyed by customers in 75 countries, in over 70 Michelin starred restaurants and many of the best five star hotels, JING is passionate about sharing Asia’s finest teas with the West. At this detoxing time of year many of us are drinking green teas, but have little knowledge of where in the world these leaves actually come from. JING’s range of loose teas and whole leaf teabags includes authentic examples of Asia’s greatest teas, from China, Taiwan, Japan, India and Sri Lanka.

For company founder, Edward Eisler, the way in which they source their teas is paramount: ‘We don’t compromise on cost or convenience – we are willing to go the extra mile, even travelling to the hardest to reach corners of China, India, Japan and mountains of Taiwan, to find the best conditions and artistry. We work exclusively and closely with the highly skilled makers in each chosen region. These true artisans only sell their produce to those they feel will best represent their teas – it is a mutually beneficial relationship and we feel lucky to work so closely together.’

JING Teacanter Set wlEvidence of this dedication to extensive sourcing can be found in one of their finest green teas, Dragon Well. One of China’s most famous green teas, Dragon Well has an extremely thick and full taste, due to the fact that the land on which it is grown has been organic for over 10 years. The leaves are masterfully hand fired in a wok resulting in a balanced flavour of hazelnut sweetness with spring freshness.

Senior Tea Buyer at JING, Tom Price, travelled to the Hangzhou region in South East China to meet a Dragon Well firing master: ‘He was expertly pressing and turning leaves in his wok, effortlessly, with a look of relaxed focus and care. He thought the tea leaves in this region had a much fuller, thicker flavour, by virtue of rich soil which has not been over farmed and fertilised. This means the land is still rich in nutrients and this quality comes out in the thick, juicy buds and leaves on the tea bushes.’

This respect for terroir and desire to preserve the traditions which underpin the ancient craft of tea making is what makes JING so unique and its teas so special.

To support the industry long term Edward Eisler says: ‘People need to recognise the amazing value of tea – it has become viewed as too much of a commodity and its incredible qualities as a natural, delicious healthy and sociable part of our lives, is going under the radar. The big financial change needed is for big tea brands to buy and sell their tea for a lot more if the producers are to get a fair share of the profits and if tea is to be valued correctly and sustainably.’

 

www.jingtea.com