Earl Grey

Our Earl Grey is Ceylon black leaf tea blended with oil extracted from the citrus Bergamot fruit and strewn with cornflowers.

Stories vary as to how this tea got its name - one tale is that a British diplomat, sometimes it is Earl Grey himself, saved the life of a Mandarin and was given the recipe as a token of thanks; another that it was a gift for a successful diplomatic mission, however it is likely that none of the stories are true and just a marketing ploy whatever the truth, this classic scented tea has become synonymous with British teatime. It is probably the best selling scented tea in the world with a distinctive flavour and aroma. The tea is a blend from high growing plantations in Sri Lanka - Nuwara Eliya, Dimbula and Uva where classic “Ceylon” tea is produced with a floral bouquet and mild astringency that makes a bright coppery colour infusion just a perfect base for this tea, then only natural oil flavours and blue cornflowers are added giving this tea a clean and true character.

Our Earl Grey makes a clear coppery tea with hints of ruby red infusion, excellent at tea time with or without cake!

It produces a beautiful balanced tea with a refreshing, lightly citrus flavour. Can be drunk with or without milk and
sugar.

Sri Lanka Black OP (Orange Pekoe) black leaf tea with bergamot oil & blue cornflowers.

Store in a cool, dry place.

Nuts: Please note that our teas are made in an environment where nuts are present.
Please check the ingredients in case of allergies to any ingredients. If you are in the least bit of doubt please don't hesitate to contact us before ordering!

Tasting Notes:

Earl Grey black tea makes a clear coppery with hints of ruby red infusion, excellent at tea time with or without cake! It produces a beautiful balanced tea with a refreshing, lightly citrus flavour. Can be drunk with or without milk and sugar.

Preparation:

Use 1-2 teaspoons of Black Tea percup, infuse for up to 4 minutes in freshly boiled but not boiling water.
Boiling water may scald the leaves and prevent them from releasing all their flavour.
Serve with or without milk & sugar.

About Black Tea:

Black tea is fermented tea. Although the varieties of black tea and methods of processing differ considerably between the producing regions, all involve four basic steps after harvesting the leaves; withering, rolling, fermenting and firing.

Withering - the leaves are spread out on trays so the air can circulate around them, thus removing the moisture. The leaves become limp ready for rolling and the leaves have a fruity aroma.

Rolling - this breaks the leaves lightly and releases the enzymes within them that are essential to the final colour and flavour. This can be done by hand or mechanically.

Fermenting - the rolled lumps of tea are broken up and spread out, then left to cool in a humid atmosphere for up to 4 hours. This causes the leaves to change from green to coppery-red; this also changes the flavour as the enzymes and oxygen transforms catechins into thearubigens and theaflavins.

Firing - this stops the fermenting process and dries the leaves, changing them from rusty-brown to black. It is during this process that the recognisable tea smell is acquired. Firing is traditionally carried out in large pans on open fires or in hot air tunnels.

After firing, the dried tea is a jumbled pile of leaves stalks and tea dust. This is then sorted by mechanical or manual sifters using graduated mesh and is separated by size. This ensures both a good appearance to the tea and even brewing. Black tea is graded according to the size of the leaf, not quality.

There are two main grades of black tea, leaf or broken. Subdivisions of leaf grade include Orange Pekoe, Pekoe and Souchong. There are three different types of Chinese Black Tea, Souchong Black Tea, Congou Black Tea and Broken Black Tea. Broken Black Tea is commonly found in instant tea and most tea bags.