Earl Grey Tea

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.