Earl Grey

The History of Earl Grey

Around 1830, a bergamot-scented tea was born in Europe: Earl Grey. According to legend, the tea owes its name to Count Charles Grey, the British Prime Minister, who reportedly received an ancient recipe for flavoring tea with bergamot from a Chinese Mandarin official. However, the reality is likely much simpler: Charles Grey, following his own personal taste, supposedly added a few drops of bergamot essence to his cup of tea, and a classic was born.

Which Earl Grey Should You Choose?

A staple of the traditional British "Five O’Clock Tea," Earl Grey is defined by the delicate flavor of bergamot-a small citrus fruit from Italy that is a cross between a bitter orange and a lime. While black tea is the traditional base for Earl Grey, modern variations offer refreshing new ways to enjoy this citrus profile. At Palais des Thés, we offer a range of premium Earl Grey blends to suit every preference:

• Tea of the Lords: A quintessential English tea with a sprinkle of safflower petals. This particular “Lord” Earl Grey has the most pronounced bergamot flavor of all our Earl Grey teas: perfect for those who love a bold, aromatic cup.
• Green of London: The perfect combination of a delicate Chinese green tea (Mao Feng) with fresh, bright notes of bergamot. A refined choice for those who prefer a lighter, more vegetal base.
• Spring of London: A bold and sophisticated blend that pairs the "champagne of teas", a First Flush Darjeeling from India, with premium bergamot from Calabria.
• Rooibos of the Lords: Our caffeine-free version. Enjoy the zesty, uplifting notes of bergamot combined with the naturally mellow and sweet profile of South African rooibos.

How to Brew Your Earl Grey

Earl Grey is remarkably versatile and can be enjoyed both hot and iced. To ensure the best flavor, always follow the specific water temperature and steeping time recommended for the base tea (Black, Green, or Rooibos).

For a Refreshing Iced Earl Grey: Use 3 tbsp + 1 tsp g of loose-leaf tea per liter of water. Let it steep for approximately 1 hour at room temperature. Remove the leaves and refrigerate for at least one hour before serving over ice.