An English classic, the cream earl grey has been around almost as long as earl grey itself. Who doesn't like vanilla in their tea, right?
Being so classic, we named it for the Earl himself, Sir Charles Grey II, Viscount of Howick Hall, Earl of Grey, and eventually Prime Minister of Britain from 1830 to 1834. In is time as PM, he backed significant reform of British governmental policy, was a major contributor to the Reform Act 1832, and his government saw the abolition of slavery. So, in his honor, we name one of the most popular variants of the tea he's most famous for.
This particular earl grey uses a Sri Lankan black tea from the Nuwara Eliya region blended with natural bergamot and vanilla extracts, and topped with some pretty blue cornflower petals for effect. The result is an astringent black tea with deep floral notes that responds very well to milk & sugar.
- Use 7g (≈1 tbsp) of leaf per ½ liter (≈17 oz) of water.
- Use boiling (100°C/212°F) water
- Steep for 3 minutes, strain leaves, and enjoy!
- Like milk in your tea? Steep an extra minute!
- Too strong? Take off a minute, or use 5g of leaf instead!
- Too light? Kick it up another minute, or use 10g of leaf instead!
- Wanna do a tea latte?
- Use 10g (≈1½ tbsp) of leaf per ½ liter (≈17 oz).
- Steep 2 minutes in ¼ liter (≈8 oz) boiling (100°C/212°C) water
- Add ¼ liter (≈8 oz) hot milk, steep another 3 minutes.
- Strain leaves, add sugar if you like (5g or 1 tsp usually does it), and enjoy!
Sri Lankan Nuwara Eliya black tea, cornflower petals, natural bergamot extract, and natural vanilla extract.