Of course I’ve had Earl Grey many times. As I mentioned in an earlier post about Earl Grey, there are many variations of the tea. The package I purchased from Pippins is quite different from the few other Earl Grey teas I have had. The appearance of the dry leaves was dark and rich with specs of blue cornflowers. The aroma was just incredible. A strong perfume of floral and citrus notes wafted out of the canister. I even detected hints of vanilla.
|Creamy Earl Grey.|
To make a cuppa, simply bring water to a full boil, and measure out 1 teaspoon of tea leaves for 1 cup of water. I always wait for about 3 minutes for the water to cool down before pouring over tea leaves, but it’s not necessary for Earl Grey. Feel free to use the water right off the boil. Steep for 5 minutes before removing the leaves from the liquor.
The beautiful golden-reddish coloured liquor had a light, sweet scent, much like the dry leaves. I thought the taste was so light that it did not require any milk, but just a touch of sugar to subdue the slight astringency at the end of each sip. It was a lovely cup. I did make a stronger cup later on by using more tea leaves and brewing a little longer just so that I could try it with milk and sugar. The creamy tea was just as good.
Earl Grey tea is quite versatile. Try the many variations on their own or in your cooking and baking. You will notice the differences and always end up with something just a little new.