Earl Grey Tea
Earl Grey tea was created as a way to imitate Chinese black teas that were flavored with mandarin. The British, not having direct access to mandarins, used oil from bergamots (another fragrant citrus fruit). It was actually a fraudulent product passed off as the real thing, the tea equivalent of buying an authentic Prada bag from the trunk of a car. However, Earl Grey soon became greatly appreciated for its own unique flavor and thus a new classic tea was born.
Our loose Earl Grey floral tea comes packed with bergamot oil and the addition of indigo cornflower petals. The result is a classic flavor with plenty of citrus. Often served with a bit of cream and sugar Earl Grey is the perfect tea time cup.
Of course, Earl Grey is also a fantastic tool for the pastry fan. Use it to flavor cakes, macarons, ganache, and sweet breads. The result is ethereal. Want a popular pastry combination in San Francisco and Sacramento bakeries? Earl Grey cake slathered with lavender buttercream. Heaven.
|Ingredients||Black tea, cornflower petals and bergamot flavor.|
|Product Style||Loose Leaf|
|Botanical Name||Camellia Sinensis|
|Shelf Life||3 years|
|Basic Preparation||Caffeinated; 3 grams of tea per six ounces of water yields approximately 150 cups per lb. of tea.|
|Recommended Applications||Start with cold, fresh water. Preheat tea pot, use approximately 3 grams of tea leaves for 6 oz of water. For tea, steep 4 minutes. For Herbal Teas/Tisanes brew as black teas, with water to rolling boil. Pour over tea or herbal, do not boil botanicals when making tea.|
|Handling / Storage||To be stored in a cool, dry area out of direct light.|
|Country of Origin||China|
|Dietary Preferences||Gluten-Free, Non-GMO|
|Allergen Information||None Specified|