earl grey
an unbelievable aroma that portends an unbelievable taste. a correct balance of flavoring that results in a piquant and refreshing true earl grey taste that goes well with pastries and cakes. the true taste from the natural flavoring oils create an earl grey that calls you back for more.
origin
sri lanka
infusion
bright and coppery
information
traditionally earl grey was a blend of chinese and indian teas scented with the oil from the citrus bergamot fruit - a sort of orange. the stories of earl grey are numerous. one such tale tells how a british diplomat on a mission to china saved the life of a mandarin and as a gift of gratitude was given the recipe for this flavored tea. this diplomat upon his return to britain presented the tea to the prime minister of the day, earl grey. another story says it was the prime minister himself who saved the mandarin. in an event it was the prime minister of england (1830-1834) earl grey who made this tea fashionable.
what type of tea is use, how is the tea flavored and why is it important to use natural flavors?
firstly... we only use high grown teas from the top 3 tea growing regions of sri lanka - nuwara eliya, dimbula and uva. these three high-grown districts produce flavorful teas that have classic ‘ceylon’ tea character which is noted by floral bouquet and flavor notes, touches of mild astringency, bright coppery color and, most importantly - perfect for use as the base tea of our flavored teas. (we have tested teas from various other origins around the world as base stock for our flavored teas, but none of these teas made the grade.) dimbula and the western estates of nuwara eliya have a major quality peak during jan/feb, whereas uva and the eastern estates of nuwara eliya have their peak in july/aug. this ‘dual peak period’ allow us to buy the best for our flavored tea blends several times during the year, ensuring top quality and freshness.
secondly... we use flavoring oils not crystals to give the tea drinker an olfactory holiday before indulging in a liquid tea treat.
thirdly... we specify natural flavors. high quality tea tastes good and natural flavors do not mask the natural taste of the high grown ceylon tea. (the norm for many making flavored tea is to use overpowering artificial flavors which can be used to hide lower quality tea). natural flavors do not leave an aftertaste giving the tea a clean and true character. it should be noted that natural flavors tend to be somewhat ‘soft ‘ and the flavors slightly muted, but for many this is a refreshing change and one of the desired attributes of our naturally flavored teas.
hot brewing method
bring freshly drawn cold water to a rolling boil. place 1 teaspoon of tea for each cup into the teapot. pour the boiling water into the teapot. cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). even though milk and a dash of sugar help enhance the flavor character on this tea, it is perfectly acceptable to consume this tea ‘straight-up’
ice brewing method
to make 1 liter/quart place 6 teaspoons of tea into a teapot or heat resistant pitcher. pour 1 1/4 cups of freshly boiled water over the tea. steep for 5 minutes. quarter fill a serving pitcher with cold water. pour the tea into your serving pitcher straining the leaves. add ice and top-up the pitcher with cold water. garnish and sweeten to taste. (a rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water).
note: this tea may tend to go cloudy or ‘milky’ when poured over ice; a perfectly normal characteristic of some high quality black teas and nothing to worry about!
|
