Many myths and recipes surround Earl Grey, whose distinctive flavour and aroma come from combining black teas with oil extracted from bergamot rind. Our blenders skilfully balance southern Italian bergamot oil with Keemun, Formosa Oolong, Assam, Darjeeling and Ceylon teas, for a fragrant, refreshing and stylishly complex brew.
"There is a great deal of poetry and fine sentiment in a chest of tea"
Ralph Waldo Emerson
Net Wt. 110 g
Our expert blenders use their knowledge of the best teas, estates and harvests, in skilfully marrying flavours and aromas to create exceptionally alluring blends. For our Imperial Earl Grey they use only orthodox leaves, the top 2 leaves of each plant, and natural bergamot oil from Calabria, Italy. The result? A gorgeously perfumed, sophisticated liquor with restrained citrus notes subtly balanced against the teas’ tannin and sweetness.
Earl Grey is named after the British Prime Minister Charles, 2nd Earl Grey (1830-1834). Legend has it while on a diplomatic mission to China; a mandarin confided the recipe in gratitude for saving his son’s life. Another version has an Indian rajah’s son rescued from a tiger by one of Grey’s servants. More likely, bergamot oil was brought to England, and thence to Grey’s tea, by British naval officers stationed in Corfu. Fictional Earl Grey lovers include Jean-Luc Picard of Star Trek, Bruce Wayne (aka Batman), Frasier Crane and James Bond.
A 110 gram pack of Imperial Earl Gray will produce 73 cups of tea, using 3 grams of tea per cup. The tea can be infused twice.
Infuse one rounded teaspoon per cup for 3-5 mins in water just reaching the boil (95-98°C). Can be drunk black, with milk or lemon, morning or afternoon. Perfect for afternoon tea with cakes, or with creamy desserts and English cheeses.
