You might have guessed this already, but we really are obsessed with tea. That’s why we created this delicious Earl Grey infused chocolate torte, using our very own Ringtons Earl Grey tea. Share your photos with us on social media and make sure to tag […]
Recently, we partnered with our friends La Cimbali at the European Coffee Expo supplying them with an exclusive coffee to serve at the show. We managed to grab five minutes and chat shop with Dan to find out about what’s next for La Cimbali and […]
We’re committed, to sourcing our teas and infusions in an ethical and sustainable way – if you’d like to find out more you can visit the Ringtons website.
Click here: https://www.ringtons.co.uk/ethical-trade-i36
1: You’ve got 100 words to describe your job, go.
I look after our tea and infusions supply chains: from the point of materials arriving at Ringtons back through each supply chain. This incorporates food safety and food quality ensuring our teas and infusions are safe for consumption, and ethical and sustainability considerations which ensures we source our materials responsibly, for both people and planet.
2: What do you love most about working in the tea industry?
I love how many people drink tea (and how frequently people drink tea), and therefore how people like to engage in conversation about the origins of a cuppa, what constitutes a good cuppa, a bad cuppa and ultimately how it impacts people’s lives all over the world.
3: What’s the question people ask you most about your job?
People want to know where we buy our teas from and why we buy the teas we do. People are often surprised by how much is involved in a cup of Ringtons tea and tea in general – it’s great that I get to engage in these conversations on a daily basis.
4: What’s the biggest challenges faced when sourcing?
Like many other agricultural crops around the globe, I would say that the biggest sourcing challenge we face is climate change. Deviation from normal climatic conditions, including changes to temperature and rainfall, affects agriculture and those people whose livelihoods depend on it. Tea production requires stable temperatures and regular rainfall. Increased temperatures and decreased rainfall can result in reduced leaf quality. In recent times extreme weather events have hit tea growing origins, such as Cyclone Idai that affected Malawi and Mozambique, as well as Zimbabwe.
The Ethical Tea Partnership (ETP) – a not for profit membership organisation, of which Ringtons are members – works to improve tea sustainability, the lives and livelihoods of tea workers and smallholder farmers, and the environment in which tea is produced. The ETP are working with the tea sector to assist understanding of the implications of climate change and to maintain production in the face of changing weather patterns and growing conditions – which in turn helps us to source sustainably and conscientiously.
5: You’ve recently been on your first trip to visit some of Ringtons’ suppliers, how did you find it?
It was my first time to India and the trip was a whirlwind from start to finish! We did so much in the time that we were there: I was in Kolkata, then Assam and finally Darjeeling. Given the relative proximity of Assam and Darjeeling, both located in West Bengal, there is a great contrast between the two tea growing regions. Assam is hot and humid, and the bushes flush a vibrant green on relatively level plains surrounding the Brahmaputra River. Darjeeling (in March at least) is cooler, and being in the foothills of the Himalayas the scenery is spectacular, with tea bushes gripping to the sides of mountains. The contrast between the two origins was inspiring, and showcases just how variable the tea industry is.
6: Finally, if you’re not drinking tea, what are you drinking?
I drink Ringtons Gold through the day and Pale Ale by night – always sourced locally!
It’s #worldenvironmentday and we’ve been chatting to some of the businesses we work with about ways to reduce, recycle and be a bit more considerate to our planet – and you had some great ideas, hints and tips! Here’s a couple: 1: Store correctly By […]
Syrups and sauces provide an explosion of flavour to whatever you’re making – create delicious ice cubes, lollies and more…all you need to do is think outside the box. How we use them… To create flavoured ice cubes – they’re simple and totally effective. In […]
For the cake –
150g caster sugar
200g unsalted butter
150g self-raising flour
50g ground almonds
1 tsp baking powder
Zest of 2 oranges
For the caramel –
50g unsalted butter
100g light brown sugar
1 tsp ground cardamom
4 pears, peeled cored and halved
- Preheat the oven to 180 degrees C/Gas Mark 4. Grease and line a 23cm round spring form tin. To make the caramel, in a saucepan melt together butter, brown sugar and cardamom, stirring continuously until butter is melted and sugar has dissolved. Allow to thicken whilst stirring for 2 minutes before spreading the caramel into the prepared tin. Top with pears, cut side facing down.
- To make the cake, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, stirring after each addition. Stir in flour, ground almonds and orange zest. Spoon mixture over pears and bake for 50-55 minutes until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely before slicing.