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It’s the last day of #Sourdoughseptember, so to celebrate Tom, our Head of Tea, has done a few tea pairings with some of our favourite sourdough loaves from GAIL's Bakery. We love sourdough because of the parallels in the care and skill that goes into its creation, and the production of tea. At its simplest, genuine sourdough is made using just three ingredients: flour, water and salt. From this, home bakers and artisans nurture the yeasts and bacteria naturally present in the flour to make a thriving sourdough starter which makes the bread rise. Much like tea, the ‘starter’ will taste different depending on where it has been made and who it has been made by. Here, we have paired Gail’s French Dark Sourdough, toasted in thin slices with butter and blackcurrant jam, with our single origin Rooibos tea. This tea has a lovely richness to it with a mellow, honeyed aroma which is perfectly complemented by the texture of the dark sourdough. We found the flavour of Seville orange tanginess was really accentuated by the acidity of the jam. This sourdough also pairs deliciously with our Genmaicha green tea. The roasted and puffed mochigome rice in the tea perfectly complements the notes of grains in the bread. We found the jam also enhanced the refreshing qualities of the tea. Feeling inspired to get in the kitchen? We’d love to hear what your favourite tea and sourdough pairings are.

To boil or not to boil – are you making your tea right? ⁣ ⁣ Have you caught the excitement in the headlines this week caused by a journalist claiming we’ve been making our tea wrong by using boiling water? The comments sections have been busy with passionate tea drinkers sharing their outrage or support and their tried and tested methods.⁣ ⁣ We think it’s a good claim and actually many teas do taste better when made with cooler water – but then again sometimes only boiling water will do. ⁣Here’s our simple guide on what water temperature to use and when:⁣ ⁣ 💧 As a rule of thumb, the lighter or fresher the flavour you’re looking for, the lower the temperature of the water. The stronger or richer the flavour, the higher the temperature. ⁣ ⁣ 💧 We recommend you try 95+°C for breakfast and black teas, 80-90°C for oolong and 60-80°C for green and white teas. ⁣ ⁣ Want to find out more? Read our latest journal article which delves into this in more detail and as always, leave any questions in the comments below. https://jingtea.com/journal/boiling-water-for-tea-myth-debunked/ What’s your preferred temperature for making tea?

Make sure you tune into BBC Three Counties Radio tomorrow morning at 8.20am to hear JING Founder, Ed, explain what the correct water temperature for tea making is. To boil or not to boil? Find out tomorrow... Listen here: https://www.bbc.co.uk/sounds/play/live:bbc_three_counties_radio

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Have you tried our Lemongrass & Ginger herbal infusion yet? Made from two simple, natural ingredients – whole lengths of lemongrass and slow-dried ginger pieces – it’s bright, zesty and invigorating. Plus, it’s caffeine-free so it can be enjoyed at any time of day. We particularly love its warming character in the autumn and winter months. Discover more: https://jingtea.com/tea-type/herbal

Journey to tastes and a land unknown with our Wuyi oolong tea. Let it take you to the Wuyi mountains where the climate is subtropical with high humidity and a lot of rain. The terrain is rugged, made up of volcanic rock, grey granite and red sandstone and the mountains are sometimes craggy with the tea bushes growing high and wherever they can among them. ⁣ ⁣ With every cup you can taste the mountains through the unique combination of minerality, fruitiness, cacao and sweetness. ⁣ ⁣ Where do you want your tea to take you? https://jingtea.com/wuyi-oolong

Have you met Will, our resident tea guru? He's passionate about sharing the enjoyment of tea with as many people as possible and is here to help you better your tea experience. So, if you have a question, want some advice or simply want to chat tea, book a time with him below. The best part? It's completely free. https://jingtea.com/online-video-consultations

Where do you want your tea to take you? ⁣ Our locked-down lives have left us feeling wistful for the days of unrestricted travel. Never before has it been so long since we have travelled to any of our favourite tea regions.⁣ ⁣ We’re taking inspiration from our limitation and that’s why we’ve been taking our tea outside this month and challenging you to do the same. By knowing a bit about where your tea leaves grew up, you’ll be able to make a connection between the place and flavour that is in your cup. With a little inspiration, when you drink a tea you can travel vicariously to a far-flung place, culture and into our awe-inspiring natural world. 🌱 www.jingtea.com

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Have you visited our store yet? Located in the charming streets of St Christopher's Place just behind Oxford Street, it has a tasting bar which is open 12-4pm so you can sample teas that you are interested in. Our wonderful team will be on hand to give personal recommendations and answer any questions you may have. To help create a safe environment for you and for our team, we have put a number of covid safety measures in place which you can find out more about here: https://jingtea.com/marylebone-store We look forward to seeing you soon.

🌱 ORGANIC GIVEAWAY 🌱 In celebration of Organic September and our journey towards organic, we’ve teamed up with organic wine company Vintage Roots The Organic Wine People to bring you the ultimate organic giveaway. ⁣ ⁣ Win a selection of our certified organic teas and teaware, including Jade sword, Dragon Well Supreme, Darjeeling 1st Flush, a One Cup Tea-iere & a Timer, PLUS a pair of delicious red and white organic ‘no sulphur added’ wines from Stellar vineyards in South Africa & 2 bottles of organic Giol Prosecco Spumante.⁣ Head to our Instagram page to enter: https://www.instagram.com/jingtea/

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Did you know, when you drink matcha you ingest the whole tea leaf, which is why we’d only ever consider organic.⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀ Our ceremonial grade matcha is grown from a single cultivar in Kirishima in the south of Japan's Kyushu island. Each spring, small batches of leaves are picked and traditionally stone-milled, resulting in a fine, vivid powder that's floral, sweet, creamy and big on umami.⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀ We especially love enjoying it outside in green surroundings that are reminiscent of its vegetal and floral flavours. #outdoorteachallenge

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Ten miles from the Pacific Ocean and 250m above it on a plot of about 1 acre, Mrs Miyazaki and her husband have been producing Gyokuro tea for more than half a century. Except for a brief period in World War 2 when it was handed over to grow potatoes, the plot itself has been growing tea for around 300 years.⁣ ⁣ Together they hold centuries of family know-how on how best to tend to the bushes, when to shade them and how long for, how to bring out the perfect balance of sweetness and umami – and even what to grow alongside the bushes to encourage healthy soil. Meet them here: https://jingtea.com/journal/meet-the-miyazakis-our-gyokuro-producers-in-japan/

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Beautiful sunny Sunday mornings call for a cup of cold-infused Gyokuro in the garden. We're not quite ready to let go of summer yet! ​ ​Who else has been enjoying their favourite cup of tea outside this weekend? #outdoorteachallenge