Traditionally, Earl Grey was a blend of Chinese and Indian teas scented with oil from the bergamot fruit - a sort of orange. The stories of Earl Grey are numerous. One such tale tells how a British diplomat on a mission to China saved the life of a Mandarin man and as a gift of gratitude was given the recipe of this flavored tea. This diplomat, upon his return to Britain, presented the tea to the Prime Minister of the day, Earl Grey. Another story says that it was the Prime Minister himself who saved the Mandarin man. In any event, it was the Prime minister of England (1830-1834) Earl Grey who made the tea fashionable. We only use teas from the top 3 tea growing regions in Sri Lanka: Nuwara Eliya, Dimbula, and Uva. Flavoring Oils, not artificial crystals, give the tea its high quality taste and unique expression.
HOT BREWING METHOD:
Bring filtered or freshly drawn cold water to a rolling boil. Place 1 slightly heaping teaspoon of loose tea for each 7-9oz / 200-260ml of fluid volume in the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste.
ICED TEA BREWING METHOD (Individual Serving):
Place 1 slightly heaping teaspoon of loose tea or 1 tea bag into a teapot for each serving required. Using filtered or freshly drawn cold water, boil and pour 6-7oz/170-200ml per serving over the tea. Cover and let steep for 5 minutes. Add hot tea to a 12oz/375ml acrylic glass filled with ice, straining the tea or removing the bags. (Note: Some luxury quality teas may turn cloudy when poured over ice. This is a sign of luxury quality.
FOOD SAFETY ADVISORY: We strongly recommend using filtered or freshly drawn cold water brought to a rolling boil when brewing all types of tea.