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Earl Grey
FLAVOURITE BLACK 50g
GRADE – OP (Orange Pekoe)
CAFFEINE/ANTIOXIDANT LEVEL: Medium/High
Cup characteristics: An unbelievable aroma that portends an unbelievable taste. We have been told repeatedly: “This is the best Earl Grey I have ever tasted”.
Luxury ingredients: Black tea, Cornflower petals, Natural flavours.
£ 5.50
In stock
PRODUCT ID: 288
Description
Earl Grey: A Timeless Blend of Tradition
Earl Grey tea is a harmonious blend of Chinese and Indian teas, delicately scented with oil from the citrus bergamot fruit, a variety of orange. The stories surrounding this classic tea are rich and varied. One popular tale recounts how a British diplomat saved the life of a Mandarin during a mission to China. In gratitude, the Mandarin gifted him the recipe for this unique flavored tea. Upon returning to Britain, the diplomat presented the tea to Prime Minister Charles Grey.
Another version suggests that it was Earl Grey himself who saved the Mandarin, further intertwining his legacy with this beloved blend. Regardless of its origin, it was Charles Grey, Prime Minister from 1830 to 1834, who popularized this drink.
The Finest Teas from Sri Lanka
We source our blend from the top three tea-growing regions of Sri Lanka: Nuwara Eliya, Dimbula, and Uva. The Dimbula and western estates of Nuwara Eliya peak in quality during January and February, while Uva and the eastern estates reach their peak in July and August. This seasonal variation allows us to select the finest leaves multiple times a year.
These high-grown districts produce teas known for their classic Ceylon character, featuring a floral bouquet and subtle astringency. We use natural flavouring oils to ensure a high-quality experience, avoiding artificial additives.
Earl Grey tea remains a cherished classic, embodying a rich history and unique flavour profile. Whether enjoyed in the morning or as an afternoon delight, each sip transports you to a time when tea was more than just a drink—it was a cultural phenomenon. Enjoy the exquisite balance of flavours that makes this blend a timeless favourite.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Add milk & sugar to taste. Ideal Brewing Temperature: 100ºC/212ºF
ICED TEA BREWING METHOD
(Pitcher): (to make 1 liter/quart): Place 6 slightly heaping teaspoons of loose tea into a teapot or heat resistant pitcher. Using filtered or freshly drawn cold water, boil and pour 1¼ cups/315ml over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher, straining the tea. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted with cold water. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about.)
(Individual Serving): Place 1 slightly heaping teaspoon of loose tea into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea. Not all of the tea will fit, allowing for approximately an additional ½ serving. Sweeten and/or add lemon to taste. A rule of thumb when preparing freshly brewed iced tea is to increase the strength of hot tea since it will be poured over ice and diluted. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality and nothing to worry about!)
We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea. Today’s water has been known to carry viruses, parasites and bacteria. Boiling the water will kill these elements and reduce the potential incidence of water-borne illnesses.
