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(English Favourites)

Country of Origin: Sri Lanka

Region: Nuwara Eliya, Dimbula or Uva districts

Grade: OP (Orange Pekoe)

Altitude: 4000’ - 8500’ feet above sea level

Manufacture Type: Orthodox (Traditional leafy)

Cup Characteristics: An unbelievable aroma that portends an unbelievable taste. We have been told repeatedly: “This is the best Earl Grey I have ever tasted!”

Infusion: Bright and coppery

Ingredients: Luxury black tea, Natural dried cornflower petals, Natural flavors

Pairing Suggestions: Eggs Benedict, Dark Chocolate, Crème Brûlée, Citrus fruit tarts


          Traditionally Earl Grey was a blend of Chinese and Indian teas scented with oil from the citrus bergamot fruit - a sort of orange. Stories about the origins of Earl Grey are numerous. One such tale tells how a British diplomat on a mission to China saved the life of a Mandarin. As a gift of gratitude, the diplomat was given the recipe for this flavored tea. Upon his return to Britain, the diplomat presented the tea to the Prime Minister of the day, Earl Grey. Another story says it was the Prime Minister himself who saved the Mandarin. In any event it was the Prime Minister of England (1830-1834) Earl Grey who made this tea fashionable.

Traditional, Therapeutic and Folk Use Notes:

          • Bergamot – Some practitioners of Chinese traditional medicine believe that bergamot can assist in reducing anxiety and depression.

          • Tea - In 1650’s London, tea was sold as a health beverage. Claims at the time indicated that tea was "Wholesome, preserving perfect health until extreme old age, good for clearing the sight”…able to cure "gripping of the guts, cold, dropsies, scurveys" and that "it makes the body active and lusty.”

Hot tea brewing method:

          Bring freshly drawn cold water to a rolling boil. Add desired quantity of loose-leaf tea to your teapot. Infuse with freshly boiled water, cover and let steep for 3-8 minutes in accordance to desired strength.

Iced tea-brewing method:

          (Make 1 liter/quart): Bring freshly drawn cold water to a rolling boil. Place 6 teaspoons of loose-leaf tea into a teapot or heat resistant pitcher. Infuse with 1 ¼ cups boiled water and let steep for 5 minutes. Next, fill a large pitcher ¼ full of freshly drawn cold water. Strain brewed tea into pitcher with the cold water. Fill the remainder of the pitcher with ice and top up with more cold water. Sweeten to taste, garnish and serve. (Note: Some premium quality teas may turn cloudy when poured over ice. This is a sign of quality leaf and nothing to worry about!)