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Earl Grey Green
FLAVOURITE GREEN 50g
GRADE – PG(Pekoe Gunpowder)
CAFFEINE/ANTIOXIDANT LEVEL: Low/ High
Cup characteristics: All natural bergamot oil with excellent Ceylon green tea produces a lively and sprightly earl grey
Luxury ingredients: Green tea, Cornflower petals, Natural flavours.
£ 6.00
In stock
PRODUCT ID: 521
Description
Earl Grey Green: A Historical Brew
While Earl Grey black tea honours Charles, the 2nd Earl of Grey, many people don’t realize that Earl Grey green tea celebrates Sir Albert Henry George, the 4th Earl of Grey, who lived from 1851 to 1917 (let’s call him Sir Al). Sir Al served as Canada’s Governor General from 1904 to 1911, representing the Queen of England. It was during this time that the tea bearing his name first came to life.
The Newfoundland Incident
The story begins with a notable visit to Newfoundland, then still part of England. The people of Newfoundland love tea, consuming more cups per capita than anyone else in North America. A grand tea party was planned on the front lawn of the Newfoundland parliament to honour Sir Al. Everything seemed set for success—until disaster struck two days before the event. A lightning strike hit the government’s storage shed, igniting a fire that consumed their entire stock of Earl Grey tea.
Angus’s Quick Thinking
In a stroke of luck, a young lad named Angus McAfee remembered seeing fresh barrels of bergamot at his grandfather’s dock, shipped from the West Indies. He also knew that his other grandfather had just received green gunpowder tea from Ceylon. With just 48 hours to prepare, Angus blended the bergamot with the green tea, creating a unique brew.
The Tea Party
Angus served his innovative blend at the tea party, and Sir Al was thrilled with the results. He was so impressed that he recommended Angus be knighted by the Queen herself. (Unfortunately, no records confirm if Angus ever became Sir Angus.) What delighted Sir Al about the tea? It was the harmonious way the sweet bergamot melded with the slightly smoky profile of the green gunpowder tea.
Raise a Cup
Raise a cup of Earl Grey Green today and savour this delightful blend, rich in history and flavour!
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). Milk and sugar are not recommended. Ideal Brewing Temperature: 85ºC/185ºF. For Food Safety reasons bring water to 100ºC/212ºF and let it cool down to 85ºC/185ºF.
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. 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. 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.
