Background: The British “e” (as opposed to the American “a”) betrays Earl Grey’s English origins. Named after the 2nd Lord Earl Grey, Prime Minister in the 1830s, legend has it that the tea was specially blended by a Mandarin to offset excess lime in the Lord’s water supply.
Traditionally, Earl Grey is a blend of Black teas infused with oil from bergamot orange rind, but contemporary tea producers offer versions using other varieties like Green or Oolong teas. The bergamot oil, however, is a definitive feature of all iterations and is said to improve immunity as well as cure inflammation. More importantly, it conveys Old English class.
Tasting Notes: Traditional Earl Grey is an organic Indian Black tea with subtle candied citrus, vanilla, and smooth floral notes. Earl Grey Green is an organic Chinese Green tea with sweet floral notes and a mild, citrusy accent.
Perfect Brew: Brew with boiling water (212°F) for 4-5 minutes to achieve the quintessential cup of Earl Grey. If you plan to add milk, a longer steep-time is recommended. Earl Grey Green has a much milder and more grassy flavor, and only needs 3 minutes to brew using 175-185°F water.
If you’re in the café and feel like mixing it up, we suggest ordering a drink called "London Fog" — a remarkably tasty combination of brewed Earl Grey, steamed milk, and organic vanilla syrup.