Earl Grey Tea

Distinctively light & fragrant, this classic Earl Grey tea has a wonderfully aromatic quality. The most popular scented tea, it is hand-picked on highland estates in Sri Lanka, then flavoured with bergamot oil, extracted from the fragrant bergamot orange. Although it is often served black, it can be taken with milk, and is renowned for its uplifting aroma.

Each box contains 25 individually wrapped tea bags

* ENVELOPES - each bag is individually wrapped, so you'll find that the last one tastes as fresh & delicious as the first.
* STAPLE & GLUE FREE - get a better taste, it's just the tea, pure and simple.
* STRING & TAG - so easy and convenient whether brewing just one mug or a pot.

Black Tea (Sri Lanka), bergamot oil.

Please check the ingredients in case of allergies. If you are in any doubt please contact us before ordering!

To make the perfect cup of Earl Grey tea…

Infuse one tea bag per cup, or 2-3 per pot. Pour on freshly boiled water and remove the bag when the tea is exactly the right colour for you. Naturally rich in antioxidants, it can only do you good.

Recipe: Raspberry and Earl Grey Jellies (Serves 6)

Takes about 1 hour to make, plus setting

450g ripe raspberries (or good quality frozen ones)
150g caster sugar
4 sheets leaf gelatine
3 bellevue Earl Grey tea bags
juice of ½ lemon
double cream, to serve

Mash the raspberries and sugar to a juicy pulp. Set aside for 30 minutes, stirring occasionally, so the sugar dissolves. Rub through a sieve.

Half-fill a bowl with cold water, and lay the gelatine in it to soften. Drop the tea bags into a measuring jug and pour in enough boiling water to come up to the 300ml mark. Leave for a few minutes to brew but while it's hot remove the tea bags.

Scoop the gelatine out of its bath, squeeze out excess water and stir into the steaming tea. Now add the lemon juice and pour in the raspberry liquid. Pour into 6 x 120ml moulds or champagne flutes or small wine glasses. Leave to cool, then put in the fridge to set for 5-6 hours.

Turn out the jellies on to serving plates, or serve in champagne flutes or glasses.