Ingredients: green tea leaves*, oil of bergamot*

(*Organic)

 

Another version of the classic Earl! We use our luscious organic Cloud & Mist high mountain Chinese tea, grown on an old Buddhist Monastery in a pristine tea garden. Super clean and satisfying. We then add a copious amount of organic oil of bergamot; about 50% more than our regular Earl. This results in a nicely balanced, long fruity finish for the nutty and slightly grassy green tea. 

Named for our dear friend who inspired this tea!

Water: 185°F | Leaves: 2 tsp per 12 ounce cup | Infusion Time: 2 minutes

Basic Steeping Tips
- Use filtered or spring water, whenever possible 
- Don’t overboil water 
- Remove leaves after recommended time (adjust to taste) 
- If you want stronger tea, use more leaves instead of steeping for a longer time
Leaves can be resteeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!

Black tea has a class of polyphenols that protect your bones and teeth (help the body from pulling calcium) and is good for your heart. Black tea contains antioxidants and about 1/3 the amount of caffeine as found in a cup of coffee.

Contrary to popular belief, Earl Grey is not a particular type of tea, but rather a plain black tea infused with oil of bergamot. It is a British tea and is the most popular tea of the western world. This tea dates back to the 19th century, and is named after the 2nd Earl Grey, British Prime Minister in the 1830s. According to legend, a grateful Chinese bureaucrat, whose son was saved from drowning by one of Lord Grey’s men first presented the tea to the Earl in 1803. However, according to Jacksons of Piccadilly, a London tea house, claims to have invented the original recipe for Earl Grey tea after given a special order from Lord Grey.

 

AKA Green Earl Grey