Equipment
* optional
Ingredients
Tea Base
- 250 ml water, fresh, cold filtered
- 2½ g earl grey tea, loose leaf
Optional Finishings
- lemon, slice
- 30 ml whole milk
- sugar
Nutrition (per serving)
Method
Fill the kettle with fresh, cold filtered water. Do not re-boil old water, as the loss of oxygen leads to a flat-tasting tea.
Heat the water until it reaches approximately 96°C (205°F). If you do not have a thermometer, bring the water to a boil and let it sit open for 60 seconds before pouring. Avoid using fully boiling water (100°C), which can scorch the bergamot oils.
While the water heats, pour a small amount of hot tap water into your teacup or teapot to warm the vessel, then discard. This prevents the brewing temperature from dropping too quickly.
Place the tea leaves in an infuser (or the tea bag) into the warmed cup or pot. Pour the 96°C (205°F) water over the tea.
Cover the cup or pot to retain heat and volatile aromatics. Steep for exactly 3 to 5 minutes. 3 minutes yields a lighter, more citrus-forward cup; 5 minutes provides a stronger, maltier body.
Remove the infuser or tea bag immediately. Do not squeeze the tea bag, as this releases high concentrations of tannins that cause bitterness.
Serve immediately. If using lemon, add a thin slice now. If using milk and sugar, add to taste. Note: Do not combine lemon and milk, as the acid will curdle the dairy.
Chef's Notes
- Loose leaf vs. Tea Bags: Loose leaf tea generally consists of whole or large broken leaves which release flavor slower and more complexly, reducing bitterness. Tea bags often contain 'dust' or 'fannings' which infuse very quickly and can become bitter instantly if over-brewed.
- Water Chemistry: Earl Grey is pH sensitive. If your water is very hard, the tea may look cloudy and taste flat. Using filtered water ensures the bergamot notes shine through.
- The 'London Fog' Variation: To turn this into a cafe-style drink, steep the tea in half the amount of water (120ml) for 5 minutes to make a concentrate, then top with frothed vanilla milk.
