Earl Grey Tea
Tea
Ingredients:
- 2 Earl Grey tea bags (or 8 g / 2 tsp loose-leaf Earl Grey)
- 480 ml (2 cups) filtered water
- Sweetener to taste (maple syrup, honey, or sugar — optional)
- 60 ml (¼ cup) non-dairy milk
Equipments:
Features:
20 minutes or less
Gluten-Free
Soy-Free
Oil-Free
Nut-Free
Nutrition:
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Heat the water to just below boiling, not a full rolling boil — water that's too hot scalds the tea leaves and pulls out excess tannins, making the tea taste bitter instead of fragrant.
Instructions:
- Heat the Water: Bring water to 90–95°C (195–203°F) just below a full boil. If you don't have a temperature-controlled kettle, bring water to a full boil and let it sit for 1 minute before pouring.
- Warm Your Cups (optional): Pour a small amount of hot water into your mug or teapot, swirl, and discard. This keeps the tea hotter for longer.
- Add the Tea: Place 2 Earl Grey tea bags (or 8 g / 2 tsp loose-leaf Earl Grey in a strainer) in a teapot or directly in 2 mugs.
- Pour and Steep: Pour 480 ml (2 cups) hot water over the tea. Steep for 3–4 minutes for a balanced cup. Steeping longer than 5 minutes can make the tea bitter.
- Remove the Tea: Remove tea bags or strain out loose leaves. Do not press or squeeze the tea bags — this releases extra tannins and makes the tea astringent.
- Sweeten and Serve: Add sweetener to taste if desired. For a London Fog, stir in 60 ml (¼ cup) warm frothed oat milk and a drop of vanilla extract. Serve immediately.
Notes: Earl Grey gets its distinctive flavor from bergamot oil — a citrus fruit from Southern Italy. Higher-quality loose-leaf Earl Grey will have a noticeably more fragrant bergamot flavor than most tea bags. Do not use fully boiling water — water above 96°C can scorch the leaves and create a harsh, bitter cup.
Tips: For a stronger cup, use 3 tea bags or add more loose-leaf rather than steeping longer. Longer steeping extracts more tannins and bitterness, not more bergamot flavor.
Storage: Best consumed immediately. Brewed Earl Grey can be refrigerated for up to 24 hours and served over ice as iced Earl Grey.
Swaps: Substitute with Lady Grey, Lemon Earl Grey, or lavender Earl Grey for a floral variation. For a caffeine-free option, look for herbal Earl Grey made with rooibos as the base.
This recipe leans on a handful of key ingredients to get its flavor right. The Earl Grey tea bags bring the citrusy bergamot aroma that defines the blend. Filtered water lets that flavor come through cleanly, without any off-tastes from tap water. Non-dairy milk mellows the tannins and adds body, while a touch of sweetener rounds out the bitterness to taste.
Earl Grey Tea
Ingredients:
- 2 Earl Grey tea bags (or 8 g / 2 tsp loose-leaf Earl Grey)
- 480 ml (2 cups) filtered water
- Sweetener to taste (maple syrup, honey, or sugar — optional)
- 60 ml (¼ cup) non-dairy milk
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor right. The Earl Grey tea bags bring the citrusy bergamot aroma that defines the blend. Filtered water lets that flavor come through cleanly, without any off-tastes from tap water. Non-dairy milk mellows the tannins and adds body, while a touch of sweetener rounds out the bitterness to taste.
Prep:
Heat the water to just below boiling, not a full rolling boil — water that's too hot scalds the tea leaves and pulls out excess tannins, making the tea taste bitter instead of fragrant.
Instructions:
- Heat the Water: Bring water to 90–95°C (195–203°F) just below a full boil. If you don't have a temperature-controlled kettle, bring water to a full boil and let it sit for 1 minute before pouring.
- Warm Your Cups (optional): Pour a small amount of hot water into your mug or teapot, swirl, and discard. This keeps the tea hotter for longer.
- Add the Tea: Place 2 Earl Grey tea bags (or 8 g / 2 tsp loose-leaf Earl Grey in a strainer) in a teapot or directly in 2 mugs.
- Pour and Steep: Pour 480 ml (2 cups) hot water over the tea. Steep for 3–4 minutes for a balanced cup. Steeping longer than 5 minutes can make the tea bitter.
- Remove the Tea: Remove tea bags or strain out loose leaves. Do not press or squeeze the tea bags — this releases extra tannins and makes the tea astringent.
- Sweeten and Serve: Add sweetener to taste if desired. For a London Fog, stir in 60 ml (¼ cup) warm frothed oat milk and a drop of vanilla extract. Serve immediately.
