I still love a good cuppa and will switch to tea once the 3 cups of coffee have woken me up. Needless to say, I was very happy to receive a Jing Teabag Explorer for review. This bag contains the entire range of Jing whole leaf tea bags - Earl Grey, Assam Breakfast, Darjeeling 2nd Flush, Jasmine Silver Needle, Peppermint, Organic Jade Sword, Chamomile and Lemongrass and Ginger.
|Jing White Peony white tea blended with tiny whole rosebuds.|
|This is the peppermint teabag - the mintiest one I have ever tasted!|
Within a week I had finished the entire selection. Hard to say which was my favourite as they have a tea to match every mood and time of day, but it is a wonderful introduction to their range and I would highly recommend this for any tea lover.
Since trying the teabags, I have gone on to buy the beautifully delicate white peony white tea (scented with tiny rosebuds - very pretty) as well as the wonderfully robust Assam Breakfast tea. There's a lot more loose leaf teas to explore on the Jing website - their tea range is only available for sale online.
|The teapot comes with a tea strainer.|
Each teapot is branded with IWACHU trademark
And if you are really serious about your tea you may want to invest in a temperature control kettle - as teas brew at different temperatures. There's a few on the market now and I may just add one to my Christmas wish list!
A cup of tea is not complete without a little treat on the side - at least not in my world. These sugar cookies are delicately scented with Earl Grey tea but you can use other types of tea as well. The silky filling is a variation on the ermine frosting I used on the Red Velvet cupcakes. The cookies taste better once they have a chance to mellow a bit - the filling will soften them up slightly after a day or so and their flavour will intensify. Enjoy with a cup of tea!
Disclaimer: I received a Teabag Explorer from Jing and a cast iron teapot from Iron Kitchen for review.
For the sugar cookies
250g | 2 cups plain flour
200g | 1 cup caster sugar
115g | 1 stick unsalted butter, cubed
1 tbsp Earl Grey tea ground to a powder
Zest of 1 lemon
1/4 tsp baking powder
For the filling
3 tbsp plain flour
120 ml | 1/2 cup very strongly brewed Earl Grey tea
115g | 1 stick butter
100g | 1/2 cup caster sugar
Zest of 1 lemon
1 tbsp Jing Earl Grey tea ground to a powder