Before I became the seasoned coffee addict that I am today I used to be a tea drinker. The coffee habit was born partly out of living with a coffee lover and partly out of pure self preservation – once you have kids you must survive on very little sleep for a good few years.
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
Great tea requires a teapot up to the task and I was very lucky to receive a Japanese Hikifune cast iron teapot to try out. The teapot is made by the Iwachu firm in Japan who have been making teapots for over a 100 years. It’s simple in design, heavy, and feels like the kind of heirloom item you can pass down the generations (provided you take a little care). What’s more, it brews an absolutely perfect cup of tea and keeps it warm for absolute ages.
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!
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