In 1833, Earl Grey, the Earl of Howick Hall, at that time British Prime Minister, suspended the price monopoly, which the East India Company had over the tea trade with China. The originally pure Chinese tea was lightly flavoured with fine bergamot oil. This citrus plant, which was provided by the Chinese, was intended to protect the tea from the taste of mould and tar, which could arise from the long voyage at sea to royal England. Thus this tea received its name, and, still today, Earl Grey is the embodiment of the finest English tea.

 3-5 minutes brewing time

100 °C water temperature

4-5 teaspoon per litre

The original Earl Grey tea was named after Charles Grey, 2nd Earl of Grey in the 18th Century. At that time, it consisted only of Chinese teas, flavoured with finest bergamot oil from the well-known citrus plant. Today, we can combine this classic flavour with fine, mild and sweetish Rooibos tea. Even the passionate Earl Grey drinker should try this decaffeinated version. You will be surprised at how wonderfully the fresh, characteristic bergamot aroma develops on the Rooibos base. Refined with lemon peel, the freshness also shows in the appearance.

 8-10 minutes brewing time

100 °C water temperature

4-5 teaspoon per litre

The evergreen Earl Grey is currently available in exciting combinations in the sweets section of your deli. We are particularly fond of this version. Sweet apple pieces supported by sweet blackberry leaves form the basis for the aromatic notes of popcorn, Earl Grey and a hint of lime. Simply delicious!

 10-12 minutes brewing time

100 °C water temperature

5-6 teaspoon per litre