Earl Grey, the classic of breakfast teas and the real queen among delicate citrus infusions, hides much more than meets the eye. This earl gray delivers exactly the flavor you'd expect from it, but forget the bagged versions. It's a tea that tastes the way it's supposed to and is perfect for daily sipping, not just at breakfast, but anytime throughout the day.
Where did the name "earl gray" come from? There are two theories on this topic. The first of them says that the tea owes its name to Count Gray, who should have received it as a thank you for saving the drowning son Mandarin. The second theory, about the origin of the name Earl Gray, has its origin in cargo ships bound for England. During the long journey, the crates of green tea got wet, the tea began to ferment (green tea naturally turned black), with an unpleasant smell as a side effect. In order not to waste a relatively valuable commodity, bergamot oil was added to it.
When preparing teas, it is very important to follow a certain recipe, which will make the tea taste the way it should. For preparation, set the water temperature to 96 °C, as this will give you the best of your Earl Gray tea. Last but not least, it is also important to maintain a certain ratio of tea leaves and water. In this case, the ideal ratio is about 3 grams of tea per 120 ml of water and steep for 2 to 3 minutes, according to personal preference.
- Ingredients: Ceylon leaf tea, bergamot oil
- Temperature: 96 °C
- Time: 2-3 minutes
- Number of infusions: 2