Earl Grey

Earl Grey

$14.99

Step into a timeless tradition with our premium, highly sophisticated Earl Grey loose leaf tea. This exquisite blend starts with a bold, high-body Ceylon Orange Pekoe (OP) black tea base, layered with vibrant blue cornflowers and infused with the pure, fragrant essence of bergamot essential oil. The slow-matured tea leaves deliver a commanding and robust cup that stands up beautifully on its own or cuts elegantly through milk and sweeteners.

Each small batch is meticulously blended to balance the deep, malty foundation of the black tea with a sharp, refreshing citrus lift, locking in a smooth, long-lasting luxury finish for your daily tea ritual.

Flavor Profile:

Tasting Notes: A bold, classic profile featuring a bright punch of citrusy orange, delicate floral undertones, and a robust, malty black tea finish.
Body & Character: High-body and robust with a satisfying, high astringency and medium natural sweetness.
Aroma: Uplifting, citrusy, and deeply comforting, instantly filling your space with a premium bouquet of fresh bergamot and sweet blossoms.

Product Details:
  • Format: Premium Loose Leaf Flavored Black Tea
  • Ingredients: Ceylon OP Black Tea, Cornflowers, All-Natural Bergamot Essential Oil
  • Profile: Bold, Timeless, & Aromatic
Preparation:
  • Dosage: 2.5g per 12 oz cup
  • Temperature: 195°F
  • Steep Time: 5–10 minutes

Pro Tip: While this classic blend is spectacular served black, you can easily transform it into a cozy café favorite at home. Steep a double-strength cup for 7 minutes, then top it off with hot steamed vanilla oat milk and a touch of honey to create a rich, velvety London Fog latte!

🍪 Amanda’s Earl Grey Shortbread Cookies

The high body and distinct citrus notes of this specific Earl Grey make it the absolute perfect ingredient for baking. Amanda loves making these melt-in-your-mouth shortbread cookies because the buttery dough beautifully softens the tea's natural astringency, making its floral notes sing.

Ingredients:
  • 2 cups all-purpose flour
  • 2 tablespoons of our Earl Grey loose leaf tea (finely ground or pulsed in a spice grinder)
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • Optional Glaze: 1 cup powdered sugar mixed with 2 tablespoons of brewed hot Earl Grey tea.
Instructions:
  1. Prep the Tea & Dry Mix: In a medium bowl, whisk together the flour, finely ground Earl Grey tea leaves, and salt. Set aside.
  2. Cream the Butter: In a large bowl or stand mixer, beat the softened butter and 1/2 cup of powdered sugar together until light, fluffy, and smooth (about 3 minutes). Stir in the vanilla extract.
  3. Combine: Gradually add the flour and tea mixture to the creamed butter, mixing on low speed just until a cohesive dough forms.
  4. Chill the Dough: Divide the dough into two portions. Shape each portion into a log (about 2 inches in diameter), wrap tightly in plastic wrap, and refrigerate for at least 1 to 2 hours until firm.
  5. Slice & Bake: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a sharp knife, slice the chilled dough logs into 1/3-inch-thick rounds. Place them 1 inch apart on your baking sheet.
  6. Bake: Bake for 12 to 14 minutes, or just until the edges are a very light, delicate golden brown. Let them cool completely on a wire rack.
  7. Glaze (Optional): Once the cookies are entirely cool, drizzle them with the Earl Grey sugar glaze for an extra pop of sweet bergamot flavor!