Earl Gray is probably one of the best known black teas in the world. In this case, the taste is extra refined and experienced refreshing with an elegant touch of Bergamotte.
The black tea is of the Pekoe type from Sri Lanka's UVA district. The fine top shots are picked, while the leaves are still small and light green, and have not yet developed tannic acid. The tea is added to bergamot oil, which gives the fresh and distinctive scent of citrus fruits and a delicious aftertaste of Sicilian spring. A spice of jasmine oil rounds off the aftertaste.
The name Earl Gray is due to Charles the Second Earl of Gray (1764 - 1845). He reportedly got the recipe as a thank you for saving a Mandarin grocery son from drowning.
You get the most out of Earl Gray by brewing it in a preheated teapot. Calculate a teaspoon Earl Gray (2 grams) per cup (2 dl). Pour the boiling water over the tea leaves immediately and allow the tea to soak for 3 - 5 minutes under a tea cap so that the tea is over 90 degrees throughout the pulling time.
Organic*Contents: Black Tea*, Rose*, Natural Aroma
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