Earl Grey with French Flair
The French take the English classic Earl Grey one step further by adding fruit pieces and flower petals. These add a complexity to the already noble tea and compliments the citrus bergamot flavour.
The history of Earl Grey tea has been one of speculation for over a century. It has been rumoured that the bergamot flavour was added in the early 1820’s by enterprising tea merchants to enhance the flavour of low quality tea. The popularity of the bergamot enhanced tea was so great that by the 1880’s the bergamot flavour was added to higher quality teas and was then drunk by a great number of influential people. The tea was then referred to as the 'Earl Grey Mix', possibly in reference to Henry, the 3rd Earl Grey (1802-1894) who served as Queen Victoria’s Secretary of State for War and the Colonies in the 1840s-1850s. A newspaper article from 1892 indicates that the Earl Grey nobleman recommended the tea to Queen Victoria, who it was said, enjoyed the perfumed brew.
Warm the teapot and teacups
Use fresh water- better still use spring or filtered water
Water temperature 90c - Or boil the jug & let cool for about 5 mins
Use 1 tsp per teacup (200ml) - 1 heaped tsp per mug
Steep tea for 3 minutes - Can steep for up to 5 mins
If a stronger brew is required use more tea
Can add milk and sugar.
Try with a slice of lemon and a little bit of sugar or honey.
Food Match: Try with lemon cake.
Ingredients: Black tea with bergamot, mango, apricot, rose petals, cornflower petals, citrus flavour.