Blue Cornflower Earl Grey
Dimbula and Nuwara Eliya, Sri Lanka
Availability: In Stock
- Tasting Notes
- Brewing Instructions
Earl Grey is perhaps one of the most well known teas in the world, and is traditionally a Chinese black tea, blended with bergamot essential oil. Earl Grey was a politician who served as Prime Minister from 1830 - 1834. How the flavoured tea became associated with him is unclear: one story suggests that a cargo of tea and bergamot fruit was shipped together from China by Earl Grey’s diplomats, and when the tea absorbed the bergamot flavour, the Earl Grey blend was created. Another story states a Chinese mandarin whilst staying at Earl Grey's Northumberland home blended the tea to offset the taste of minerals in the water. We may never know but maybe that is the delight of this blend....the mystery and the romance?
Dorothy’s Teas Blue Cornflower Earl Grey is a delicious blend of exquisite Sri Lankan tea from the 2 famous tea growing areas of Dimbula and Nuwara Eliya.The leaves are scented with natural bergamot oil and flavouring and infused with the finest blue cornflowers yielding a rich yet delicate blend. At Dorothy's Teas we suggest our Blue Cornflower Earl Grey to those looking for a lighter and more delicate Earl Grey experience which is perfect for drinking black.
The large twisted black leaves are generously interspersed with delicate blue cornflower petals. The dry aroma is rich, aromatic and citrusy. On brewing the liquor takes on a rich copper colour with a sweet citrus aroma. The flavour is delicate and light with a smooth citrus note. A deliciously easy drinking blend offering an unsurpassable Earl Grey experience
Delicious with all cakes and sweet things. Also try with chicken dishes. For the adventurous try making the tea latte called London Fog! It is purported to have been created in Vancouver, Canada and consists of one third double strength brew of Earl Grey with a tiny dab of vanilla bean paste topped up with hot steamed milk. Try topping with a little grated nutmeg or cinnamon for an extra taste dimension!
By the cup using an infuser: 2.5g or 1 level teaspoon to 200ml of boiling water for 3-5 minutes. By the tea pot: Warm the pot. Allow 1 teaspoon/ 2.5g per person and one for the pot. Heat freshly drawn water to boiling point and pour briskly over the leaves. Stir and leave for 3-5 minutes.
By the cup using an infuser or using a teapot and strainer
Tea leaves and buds, bergamot oil and flavouring, blue cornflowers