Tea About Town
 The word in fashionista circles is that tea is the drink to be seen with this season. You only have to see some of the famous faces and socialites at the likes of Yauatcha and Prêt-à-Portea enjoying an afternoon tipple of tea to realise the latest phenomenon.
Whether you want to be part of the tea-list crowd and throw a lavish tea-party or sip and savour your tea quietly at home – one thing is for sure, only the finest loose tea will do. Jacksons of Piccadilly, the quintessentially British tea company, has launched a range of exceptional quality loose teas, sourced and handpicked from the finest tea-growing regions of the world.
Using photogram images of real tea leaves to show tea in its most natural form, Jacksons of Piccadilly’s new packaging is so beautiful you’ll want to keep it out for all to see.
JACKSONS OF PICCADILLY LOOSE TEAS
True connoisseurs will love Jacksons’ new Darjeeling Second Flush Tea, from the Western Bengal state of India, it is full bodied yet well balanced, aromatic, fruity and full of muscatel character. This second flush tea, which is more mellow and less astringent than some Darjeeling teas, is best enjoyed without or with just a dash of milk.
SO WHITE...
Enjoy the antioxidant health benefits of white tea, whilst sipping this subtle, fresh and peachy drink. Signature White Silvertip Tea from the Yunnan province in China is carefully picked from the very top buds with downy, fluffy white leaves. The exceptionally high bud content in this loose tea results in a pale, creamy, golden liquor with a tinge of rosiness. Delicate and divine, drink this tea without milk.
GO GREEN...
Again, rich in natural antioxidants, Signature Chinese Sencha Green Tea from the Fujian province of China has a vivid bottle green colour and glossy look. The resulting liquor is bright yellowish/green, with occasional cloudiness brought on from the gentle steaming Sencha process. Best drunk without milk.
THE FINEST TEAS FROM AROUND THE WORLD...
Chinese Keemun Tea, grown in the Anhui province, is a delicate, subtle and smooth tea, lightly scented with a distinctive and renowned hazelnut-like aroma and taste. Enjoy with or without milk.
High Grown Ceylon Tea is grown on the eastern slopes of the central mountains – made from a blend of high grown Uva and Dimbula. A combination of warm days, cold nights and drying winds blowing across the hills result in a flavoursome and intense liquor, rounded and mellow in character that can be enjoyed with or without milk.
Kenyan Orthodox Tea from east of the Rift Valley on the Southern slopes of Mount Kenya, is a lively, fresh tea with an intensity of flavour and golden brown in colour. It has a more subtle, delicate style than other Kenyan teas but with a thickness of body and full mouthfeel that can be enjoyed with or without milk.
THE ESSENTIAL TEA-TIME ETIQUETTE
For impeccable manners follow these six simple rules:
- For the finest tasting tea, make your tea with filtered water, in a tea pot and never re-boil the water in the kettle
- Allow the water to stand for one minute so not to scold the tea leaves
- When serving – always pour the tea first, with milk added afterwards
- Always serve in bone china cups or mugs
- Remember, when drinking from a tea cup, hold it between your fingers and thumb; do not allow fingers to curl around the handle
- Never drink with the little finger in the air and always avoid slurping noises
- Be naughty and enjoy with a slice of cake or a cucumber sandwich – no crusts of course
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