If you go the Tate Galleries in London, Liverpool or St.Ives you will see that they supply JING teas.
JING is run by Edward Eisler and his team. By building relationships with the worlds finest tea farmers in China, India, Sri Lanka, Japan and Taiwan, JING hand sources not only the finest teas and herbal infusions, but also special, rare teas which are seldom seen outside their country of origin.
They supply tea and tea ware directly to customers through their website and offer full tea service concepts for the world’s best hotels, restaurants and retailers, in the finest British and modern-oriental styles.
Tate have a carefully selected JING tea range, including some of our most popular loose teas and herbal infusions including Darjeeling 2nd Flush, White Peony, Jasmine Pearls, Yellow Gold oolong, Rooibos and Lemon Verbena. Our whole leaf teabags are also available to take away at Tate Modern.
The barmen on the top floor of Tate Modern have put together some great cocktail recipes using our teas. The menu includes inspired twists on established classics like Martini, Negroni and Rob Roy, using our Earl Grey, herbal infusions and Lapsang. To view the complete list of recipes click here, have a look on Jing teas website http://jingtea.com
All of the tea cocktails use tea syrups. To make these syrups, simply pour into a pan a 300ml cup of tea and add 150ml of sugar. Heat the mixture and stir until the sugar has dissolved. Taste for strength and add more tea leaves if needed. Depending on the cocktail, this syrup should be enough for 10 or more cocktails.