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Russian Earl Grey
FLAVOURITE BLACK 50g
GRADE – OP (Orange Pekoe)
CAFFEINE/ANTIOXIDANT LEVEL: Medium/High
Cup characteristics: All natural Thai Lemongrass and Spanish Orange infuse premium Earl Grey with sultry citrus notes. Bright with pleasing citrus overtones and…this one you’ll want to savor all day long!
Luxury ingredients: Black tea, Orange pieces, Lemongrass leaves, Cornflower petals, Natural flavours.
£ 6.00
In stock
PRODUCT ID: 306
Description
Russian Earl Grey: A Tea with a Rich History
Tea has been cherished in Russia for centuries. Its introduction dates back to the Tsarist era in 1618 when the Chinese ambassador to Moscow gifted Tsar Michael Fedorovich several chests of tea. Although the Tsar accepted the gift graciously, the initial reception was lukewarm. Accustomed to warm fruit and herbal drinks, Tsar Michael and his court found the tea slightly bitter Russian Earl Grey.
The Birth of a Unique Blend
According to Russian folklore, one of Tsar Michael’s chefs had a clever idea: to enhance the tea’s flavour with fruit and spices. This led to experimenting with various blends, including ginger, salt, orange peel, rice, onions, and herbs. Among these, sweeter versions based on citrus fruits gained the most popularity.
As the years passed, this unique Russian tea preparation spread, leading to the creation of samovars, traditional Russian teapots. Today, Russians remain among the highest per capita tea drinkers in the world, enjoying this beloved beverage at all hours.
The Flavour Profile of Russian Earl Grey
In keeping with Russian tradition, our Russian Earl Grey blend features sweet orange peel and soothing lemongrass. It also includes the tart character of bergamot, the signature citrus used to flavour all Earl Greys. To enhance the citrus overtones, try adding a splash of milk. Alternatively, you can sweeten your tea with sugar for a truly Russian taste!
A Cup to Savour All Day Long
Whether you enjoy it in the morning or as an afternoon pick-me-up, Russian Earl Grey is a tea you’ll want to savour throughout the day. Its rich flavours and historical significance make each cup a celebration of tradition and taste. Brew a pot and enjoy the comforting warmth of this timeless blend!
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.
