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Posted by Bethan.
I have never knowingly seen jasmine plants or blossoms, and going to see our jasmine pearls and jasmine silver needle be scented was an eye opening experience.
Much of the jasmine tea that I drank growing up was unbeknownst to me scented with flavourings and oils. However, JING’s jasmine teas are all scented with fresh flowers. Jasmine flowers are found in Guanxi province in the far south of China, where along with sugar cane and sweetcorn they make up the main export commodities of the region.
Jasmine Flower pickers in the fields of Guanxi province, China
The countryside in Guanxi is scattered with vividly green jasmine fields. Unlike tea bushes the plants don’t require a slope to grow on and are found at low altitude. Small buds of jasmine are scattered across the bushes, and men and women with metallic wide brimmed hats hand pick the buds from branches, placing them into bags attached to their belts.
Picking jasmine flowers in Guanxi province
An open jasmine flower can not be used to scent tea leaves, and a small yellow bud will not flavour the tea either. The workers carefully pick only the large white buds which once plucked will open a few hours later in the evening and release their scent. Over 3 kilograms of fresh flowers are needed to scent 1 kilogram of tea.
Jasmine buds ready to be picked to scent JING's jasmine teas
I had expected the fields to smell overpoweringly of jasmine, but the fragrance was subtle as the majority of buds had been picked before they blossomed. In stark contrast, the factory where the green and white tea is scented had a beautifully strong jasmine aroma once we arrived at dusk.
JING's jasmine pearl green tea being scented with fresh jasmine flowers
Our jasmine pearls and silver needle white tea leaves were laid out at 7 o’clock in the evening once the fresh flowers, picked earlier that morning, had reached the building. The evening is the best time for scenting as the temperature drops slightly and the flowers open. As flowers were placed on top of the tea leaves, they slowly disappeared under a snow like layer of buds and jasmine scent filled the room.
Jasmine Silver Needle being scented with fresh jasmine flowers
Each of our jasmine teas are scented with fresh flowers for 5 consecutive nights, but when the flowers are first placed on the leaf they are left for 3 days. The tea leaves are incredibly dry compared to the flowers and over the 3 days they absorb the moisture from the flowers and absorb the jasmine flavour more effectively on the following 4 nights.
I tentatively placed my hand into the middle of the tea and flower mix and was shocked by the heat contained within. Our farmer explained to me that the tea leaves will reach 40 degrees after 6 hours of scenting and must be turned by hand to cool them down and ensure that all the leaves are scented equally by the flowers.
Fresh jasmine flowers were tossed onto the tea leaves, and the mix was turned to ensure scenting was even.
As the temperature reached 30 degrees in the scenting room, strong men came to turn the leaves, straining with effort. The smell was incredible and putting the leaves to my nose it was amazing how effectively the flavour had already been absorbed.
My hands smelt of jasmine as I washed them that evening, such great aroma coming from the tiny buds, and it seemed a shame to wash it away!
The fresh jasmine flowers were removed from the tea leaf the morning after scenting, ready for a new batch of flowers to be placed onto them again
The next morning I returned to the factory to see the sorting of the tea leaves. You’ll notice that there are virtually no flower petals in our jasmine pearls or jasmine silver needle, and this is because each morning after a night of scenting, the flowers are separated from the tea leaves and the leaves and dried to help them to retain the jasmine aroma.
A beautiful whole silver needle bud after scenting with jasmine
The tea in front of me was only being scented for the first time, but a batch had been made before I arrived and I drank this with my hosts in the cool breeze of a fan next to the scenting room. The silver needle leaves created a beautifully clear infusion and the soft yet full jasmine aroma came through with each sip. It is certainly easy to see that the painstaking effort of picking, scenting and drying the leaves was worth it! It was incomparable to the jasmine teas of my childhood, which smelt faintly of jasmine but tasted of water with a hint of tannic green tea. It is truly a piece of artisan skill to produce such beautiful flavour.
Posted by Thomas.
When I moved from Germany to London about 8 months ago I would have never guessed that I would be visiting China this year. At the end of April I had the chance to accompany Edward on his spring tea buying trip documenting the journey with my camera. During the course of one week we filmed about 7 hours of video footage which you will see on the website after editing during the next weeks.
As it was my first time in Asia there were so many new impressions and things to see and explore. I was hugely impressed by the gorgeous scenery of the Wuyi Mountains in Fujian where some of our fantastic Oolong teas are produced. We spent two whole days in a tea factory to produce our own very special Tie Guan Yin. We were involved in every step of the production process, from the picking through different steps of withering, firing and baking. Finally we had the chance to taste the tea we made. As we worked directly with the farmers it was stunning to listen to their experiences and feel their years of knowledge while producing the tea.
Wuyi Mountains
There was also a very warm connection with the farmers as we spent a lot of time together experiencing the chinese culture and hospitality. I really appreciated the chinese food. During this week I had some of the most delicious food I have ever tried. I was delighted by the homemade dishes and enjoyed having lunch and dinner with a whole group of people. For the Chinese people it was very important to sit down in company, enjoying food and chatting about tea and life in general.
Chinese homemade dishes
Though the farmers in the countryside live a quite simple life they seem very happy and satisfied. We received a warm welcome and a smile everywhere we went. I’ll definitely go back to China to explore more parts of the country and the people with the liveliest culture I have ever seen. Until then I’ll hang onto my memories of this fantastic experience and have a cup of Wuyi Oolong tea.
Posted by Bethan.
As a graduate of Chinese Studies and having spent a few years living in Shanghai and Beijing, my knowledge of Japan was limited before I visited recently to see JING’s customers and suppliers. I would go so far as to say that my opinion was negatively tinted with the Sino-Japanese rivalry that I had been exposed to whilst working in China, and I was certainly a more devoted drinker of Chinese green tea than Japanese.
However, after 10 days, I have been thoroughly converted. The Japanese take intense pride in their tea industry, and hotel rooms contain Japanese green tea and hojicha (roasted tea made from a mix of stem and leaf), without an ‘English’ breakfast tea bag insight. The tea itself is of note.
It was the production of gyokuro tea which really took my breath away though. I travelled to Uji province, and the small town of Wazuka to visit the tea fields and our renowned Japanese gyokuro master.
I had a basic knowledge of gyokuro before arriving, but had my mind truly opened to the skill involved in making this tea. Gyokuro is not well known in Europe but it is the highest regarded tea in Japan. It can be machine produced or hand made, and is made in extremely small quantities in comparison to sencha, which is Japan’s most heavily produced tea, accounting for 70% of national production.
Gyokuro tea bushes lie at a lower altitude than sencha, and are covered for 20-30 days before picking in order to encourage the teas to photosynthesise, producing a sweeter, darker leaf. The finished tea leaf looks like thin needles that could be mistaken as being cut into a uniform shape. However, each leaf is actually meticulously rolled and kneaded in order to create the needles. This requires 3kg of loose leaf tea to produce 550g of gyokuro, and when produced by hand, the process takes 6 hours.
Our master is a national treasure, renowned as the number one gyokuro producer in Japan. He is a native of Uji province which produced the best gyokuro in Japan, but due to his skill, he has spent over 3 years of his life in each tea producing region in Japan teaching the tea masters in each region how to make this tea properly.
In his 70’s now, his expressive eyes glittered as he explained to me that his father taught him how to make the tea, and he has done nothing but carefully produce gyokuro ever since. The result is that he has no finger prints – worn away by rolling and kneading tea leaves over the years, he only discovered this when he was leaving Japan in the 1980s, and they tried to take his prints three times with no luck! His hands felt like thick leather but he seemed non-plussed by the sacrifice that he had made for his craft!
The Japanese Emperor himself has awarded our master with recognition for his work, and only his first tea disciple comes close to his skill in gyokuro production. This man has been taught and worked with him for 40 years, but cannot replace his master in the hearts of Japan.
Tea fields around Wazuka, Uji, Japan
The air in the mountains around his farm in Wazuka was heavy with mist and a light rain was falling when I arrived – perfect conditions for the tea bushes to flourish. The gyokuro season had ended the week before I arrived, so the covers of the bushes lay discarded at the side of the tea gardens, and I was able to drink some of the finest tea I have ever tried.
Gyokuro is not a tea that you should expect to drink in large quantities, it is something to be prepared in quantities of less than 200ml and to savour. The incredible production, results in a thick, glycerous drink which is often described as ‘soup-like’ by first time drinkers. It tastes like nothing I have ever experienced in other foods, heavy with ‘umami’, impossible to describe as it can’t be compared to much, but it is amazing.
The carefully rolled leaves have a blue tint to their dark green, shiny surface, which slowly disappears as the bright green colour comes through when the tea is made. Extremely cool water should be used when making the tea – 40 degree water for the first infusion, waiting 3 minutes to pour, increasing by 10 degree increments and reducing infusion time by 1 minute and then 30 seconds for each infusion.
Eating gyokuro tea leaves - quite delicious!
As the tea leaves themselves are extremely soft, they are fantastic to eat. We had them with a mix of soy sauce and lemon juice, and it was delicious.
I have never met a man like our gyokuro master before, and have never drunk any tea like his either. Whilst my Chinese friends may be disappointed with me saying so, this tea surpasses any other that I have drunk across the world in its uniqueness. Although it will not become my daily cuppa, I will certainly be indulging in it as often as possible in the future!
The tea I drank is available here.
Posted by: Ed
A few weeks ago, while I was in the famous oolong tea producing area of Wuyi in China, I dropped into the Buddhist temple near the shrine to the 400 year old big red robe (da hong pao) tea trees. I was lucky enough to have tea with the Abbot of the monastery and to drink some of the delicious Big Red Robe tea made by the monks.
Da Hong Pao temple
I asked the Abbot of the monastery about what, for him, is the relationship between Buddhism and tea.
Chatting to the Abbot of the monastery
He said that firstly, preparing and drinking tea is a way to help make the mind quiet and focused. Tea is good for health and makes you feel calm and relaxed. In today’s busy world of constant distractions, taking time to sit down and enjoy tea is a good way to make a space for calmness and relaxation.
Secondly, he said that tea is a product of man and nature. The tea trees and their growth, picking, and processing depend on both man and nature. The knowledge and methods behind the way the tea is made has been developed over centuries and represent local history and culture. The environment expresses itself in the tea leaves. Through drinking the tea, you are actually in touch with nature, history, culture, past, present and future (as the effects of changes in the environment and culture will show in the leaves). The form and taste of tea tea that you drink communicates all this information, especially if you are aware of it.
Gong fu tea at the Da Hong Pao temple
As we drove down the hill and back to a near by-tea garden, we were all silent as we though about what he had said. Tea represents so many things. Depending on what you want and what your attitude is, it can be just a way to take a few moments to relax, it can be a connoisseur experience, or it is a mirror reflecting the past, present and future. It also made me think how much we owe the people who have perfected tea making methods (and continue to do so) over the centuries and how much we need to care for the environment and ourselves.
View as we drove down the hill from the temple
Having drunk tea in such a beautiful place, I thought again of how the atmosphere created by the care you take when making tea, the tea wares used and the overall environment, makes so much difference. It doesn’t have to be for spiritual benefit. Simply taking the trouble to create a simple and beautiful space certainly helps you appreciate the tea fully!
Creating an atmosphere of appreciation
JING Teas at Bray Cottages
Around six months ago we were invited to be a part of Coutts Bank’s annual summer party which was themed as a village fete. The most luxurious village fete that I had ever heard of! They invited their suppliers of fine tea, champagne, chocolate, parma ham, cheese and wine to create stands and allow their customers to taste some of the best food available in the UK. It was an amazing event which led us to meet the owners of a very unique business.
Bray Cottages sit in the heart of Bray, the village renowned as a culinary capital in Europe; home to the Fat Duck, Waterside Inn, Caldesi in Campagna and the Hinds Head. It seems impossible to walk around the picturesque streets of this Hertfordshire village without tripping over Michelin stars and Bray Cottages offer guests of these world class resaurants a place to rest their weary heads.
A bedroom at Bray Cottage
The owner of the cottages visited us for a tea tasting at our tea bar in order to choose a range of teas for guests to enjoy. The care that was invested into the choice of teas was very impressive and made me want to find out more about the cottages themselves. They range from 180 to 450 years old and are rented to guests on a nightly basis, specifically designed for diners at the local restaurants to stagger back to after devouring a 13 course extravaganza. They have fantastic names such as Tiggers, Clematis and Christmas and the food and drink that are provided have to match the gastronomic experience that is found in Bray itself. We are proud to be served at the cottages.
I will certainly be trying to think of an excuse to get to Bray one day to eat, drink and sleep in foodie heaven – Its only 40 weeks, 2 days, 17hours 38 minutes and 32 seconds until Valentines day, so I have plenty of time to make suggestive hints!
To find out more about the cottages, you can visit their website: http://www.braycottages.com/tiggers-cottage.htm
Posted by Bethan.
Jing Afternoon Tea at the Langham Hotel
The Langham Hotel in London has recently re-opened their Palm Court for afternoon tea, and I was lucky enough to visit over the bank holiday weekend. The entrance to the hotel is extraordinary, with huge flags and extremely friendly doorman guiding you across a solid marble entrance, which certainly set the scene for a fantastic afternoon.
As an obsessive tea drinker, I was particularly pleased by the range of JING teas on offer! There are twenty seven teas to choose from, ranging from classics like Assam and Ceylon to Imperial Mountain Silver Needle Yellow Tea and White Darjeeling. I couldn’t resist the Yunnan Gold as it’s a personal favourite, and my partner chose a vintage puerh which the staff made perfectly, removing the tea leaves from the tea pot once it was infused in order to prevent the tea from becoming tannic. They were particularly welcome after a couple of glasses of champagne had gone straight to my head.
Tea Pot Displays
The Palm Court itself has been refurbished to an extremely high standard and is stunning. It was a great place to spend a few hours indulging in a wonderful English tradition.
The food deserves a special mention too as each time a plate reached our table, a small gasp came out of my mouth. The sandwiches were so ornate that it felt a shame to eat them, but I was certainly glad too. Traditional favourites like smoked salmon and roast beef were notched up a level to include fois gras and caviar, making them the most sumptous mid-day snacks I’ve ever had. The cakes are designed to look like famous designer jewellry, although it’s a shame that I don’t know more about the fashion world to truly appreciate this.
All in all, I cannot recommend the experience highly enough!
Posted by Bethan.
Posted by: Edward
Last Friday, I went to visit the temple that Ikkyu, founder of the tea ceremony, restored in 1456 and spent the last 25 years of his life. I felt very fortunate to get the chance to go, for many reasons, perhaps most of all because it’s the home of the Japanese tea ceremony, the union of Zen and tea.
Ikkyu is credited with the invention of the tea ceremony in Japan. He was regarded as a great Zen master with a rich and highly unconventional life story full of tales of how he got the better of Shoguns, and others, through guile.
Life size wooden statue of Ikkyu made with hair taken from his body
The peacefulness of the place was balanced by the intense detail of the gardens, grounds, buildings and interiors.
Japanese water well, Ikkyuji temple grounds
Before sitting in front of the Zen garden, I was whacked on the back with a long wooden stick. I think this was to help wake up, and also probably to purify some negative karma. It was certainly shocked me into feeling more alert. I had seen it on TV a few times but did not expect it to sting so much!
It was a lot more painful than I expected!
The Zen garden was full of details but it felt like it was possible to experience all the details in one glance.
Shuon'An Ikkyuji Zen garden
looking out over the Zen garden
After sitting for a while, we went inside for some matcha and fermented bean biscuits which were made from beans grown in the temple.
the intense green foam off-set against the bowl and tatami mats
I think you are supposed to have the matcha before sitting, to help you wake up. I believe that Ikkyu made the tea ceremony for a disciple who found it hard to stay awake during the hours and hours of sitting meditation (zazen). Matcha does wake you up but in a soothing, sustained way which is also relaxing.
open fireside where water is warmed over charcoal in an iron pot
A stone in the grounds was inscribed with the words of the Buddha, ‘Do not commit any harmful actions.’
"Do no harm" inscription in the grounds of the temple
I visited the temple with one of its sponsors. As we left, he said, “this place is the heart of Japan.’
Posted by: Ed
I spend a lot of the year travelling in China, India, Japan, Sri Lanka and Taiwan and perhaps too much time in London. When I am travelling in Asia, buying tea, Hong Kong is my hub. I grew up in the countryside and love being in nature. As a city, Hong Kong is one of the very few that I like and is definitely my favourite. My wife lived here for nearly 5 years before we met and we have a lot of freinds and family in the city.
I realised why I like it so much the other day. It’s because its so vibrant, squeezed between the sea and the mountains, which you can’t help seeing when you’re on the move. Its full of shrines to nature: fountains, little parks etc, which seem to have been made to give a real taste of what its like to be in the countryside.
It’s full of down-to-earth hustle and bustle. You have an incredible, beautiful building (perhaps a bank) and then right next to it, a little alley full of market stalls selling tofu, dried fish, amazing fruit and vegetables.
a Hong Kong market between two corporate buildings
There is no separation between the new and the old, the corporate and the stuff of everyday life.
steamed buns at a dragon dance ceremony
You also can’t get away from the fact that at night, its one of the most spectacular and atmospheric cities on the planet. Going into Hong Kong at night is so exciting. I always feel like its going to be a special night, even if I just walk through the streets.
the Hong Kong skyline at night
the Hong Kong International Finance Centre at night
I have left my bags many times, only to come back and find them in the same place. I don’t recommend this though! I have also loved staying on the surrounding islands of Lamma and Lantau. You can take a short ferry and a walk and be in a tiny fishing village, up a mountain or in what feels and looks like tropical jungle.
I think I have a made a good case for Hong Kong (and haven’t even mentioned the food or the tea culture!). Travel to Hong Kong when you can, I don’t think you’ll be disappointed.
